Name: Stuffed Pepper Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz uncooked rotini pasta; 2 tbsp olive oil; 1 small yellow onion (diced); 1 green bell pepper (roughly chopped); 1 orange bell pepper (roughly chopped); 1 lb ground beef; 1 tbsp tomato paste; 1 clove garlic (minced); 1 14.5 oz can fire-roasted diced tomatoes, undrained; ½ cup tomato sauce; 1 tsp Italian seasoning; ½ tsp salt; ¼ tsp black pepper; 1 cup Monterey Jack cheese (shredded); Optional: Fresh parsley (for garnish)

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The aroma of melting cheese mingling with the savory scent of sautéed peppers and ground beef fills the kitchen, inviting everyone to gather around the table. As the bubbly, golden top of the Stuffed Pepper Pasta Bake emerges from the oven, its vibrant colors create a feast for the eyes. Picture tender rotini entwined with a rich tomato sauce, flecked with spices and topped generously with cheese—who could resist a dish like that? It’s the kind of meal that wraps you in warmth, perfect for a chilly evening or as a cozy comfort food on busy weeknights.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Stuffed Pepper Pasta Bake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Stuffed Pepper Pasta Bake

I still remember the first time I tried a variation of this pasta bake at a friend’s house. It was a chilly winter night, and we were laughing over steaming bowls of this warm, cheesy goodness. Since then, this dish has become a staple in my home, effortlessly blending the familiar flavors of stuffed peppers into a delightful pasta experience. I’ve added my own twist to it, and I can’t wait for you to enjoy this Stuffed Pepper Pasta Bake as much as I do. Trust me, you won’t just want to make it once!

Why You’ll Love This Recipe

Simple & Quick: Ready in just about an hour, this dish is super easy to whip up, making it perfect for busy weeknights.
Irresistible Flavor: The combination of sautéed veggies, seasoned meat, and rich tomato sauce creates a mouthwatering blend that’s hard to resist.
Eye-Catching Appeal: The vibrant colors of the peppers, coupled with gooey cheese on top, make this bake simply irresistible to both kids and adults.
Flexible Serving: Enjoy it as a hearty dinner or a crowd-pleasing option for potlucks and family gatherings.
Diet-Friendly Options: You can easily convert this to be gluten-free by swapping the pasta, or make it vegetarian by using beans instead of beef.

Ingredients You’ll Need

12 oz uncooked rotini pasta: This pasta shape traps sauce and adds a delightful texture. You can substitute with penne or gluten-free pasta if needed.
2 tbsp olive oil: Adds a rich flavor and is perfect for sautéing vegetables; feel free to use avocado oil for a different twist.
1 small yellow onion (diced): Onions add sweetness and depth to the dish. If you prefer, red onion works wonderfully too.
1 green bell pepper (roughly chopped): The slightly bitter flavor balances with the other ingredients; you can use any color bell pepper as a substitute.
1 orange bell pepper (roughly chopped): For sweetness and vibrant color, but you can use two of the same color if that’s what you have.
1 lb ground beef: A classic choice for protein; swap it with turkey, chicken, or even a plant-based option if desired.
1 tbsp tomato paste: This thickens the sauce and intensifies the flavor. You could also use marinara if you’re in a pinch.
1 clove garlic (minced): Adds a fragrant kick; more cloves can elevate the flavor even more.
1 14.5 oz can fire-roasted diced tomatoes, undrained: Their smokiness brings depth; canned regular diced tomatoes would work too.
½ cup tomato sauce: Creates a velvety base. You may use jarred sauce for convenience or homemade if preferred.
1 tsp Italian seasoning: A blend of dried herbs brings that classic Italian flavor, but you can easily make your own mix.
½ tsp salt: Enhances every flavor; adjust to your preference.
¼ tsp black pepper: Adds a hint of spice; fresh ground is best for the most flavor.
1 cup Monterey Jack cheese (shredded): Melts beautifully and adds richness; consider cheddar for a sharper taste.
Optional: Fresh parsley (for garnish): Adds a fresh finish and bright color to the final dish.

How to Make Stuffed Pepper Pasta Bake

Preheat and Prepare: Begin by preheating your oven to 375°F. While that’s heating up, lightly grease a 9×13-inch casserole dish to ensure your bake doesn’t stick. It’s the perfect size for this delicious meal and allows the filling ingredients some room to shine.

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the 12 oz of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and set it aside, allowing it to cool slightly while you prepare the rest of the dish.

Sauté the Vegetables: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Toss in the diced onion and roughly chopped bell peppers, covering the pan to steam and soften them for about 5-7 minutes, stirring occasionally. You want them softened and translucent, which brings out their natural sweetness.

Add Tomato Paste and Garlic: Stir in 1 tbsp of tomato paste and 1 clove of minced garlic, then cover the skillet again. Let it cook for another 1-2 minutes. You should start to smell the fragrant garlic as it cooks down—trust me, this is a pivotal moment!

Brown the Beef: Add in 1 lb of ground beef, breaking it apart with your spoon or spatula as it cooks. Keep the skillet covered and stir occasionally for about 7-10 minutes, until the beef is no longer pink. Drain any excess grease, but leave a bit for flavor—this makes all the difference.

Season It Up: Sprinkle in ½ tsp salt, ¼ tsp black pepper, and 1 tsp Italian seasoning, stirring well to coat everything evenly. The spices will liven up the mixture, creating a delicious blend of flavor.

Add Tomatoes and Sauce: Pour in the undrained fire-roasted diced tomatoes and ½ cup of tomato sauce into your skillet. Stir the mixture and allow it to simmer for about 3-5 minutes. You’ll notice the sauce thickening and coating everything beautifully!

Combine with Pasta: Gently fold the cooked rotini into the skillet, ensuring every bit of pasta is coated in that savory sauce. The colors and smells will have your mouth watering, and it’s almost time for the final touch!

Transfer to Casserole: Carefully pour the entire pasta mixture into your prepared casserole dish, spreading it out evenly. This is where you can make it your own—get creative with the presentation!

Top with Cheese: Sprinkle 1 cup of shredded Monterey Jack cheese generously over the top. The cheese will melt into the sauce and pasta, creating that glorious bubbling top we all love.

Bake to Perfection: Place the casserole in the preheated oven and bake uncovered for 20-25 minutes. Watch for the edges to bubble and the cheese to melt—this is the moment we’ve all been waiting for!

Broil for a Finish: For a golden, crispy top, switch the oven to broil and let it go for an additional 30 seconds to 1 minute. Keep your eye on it because the broiler can turn things from perfectly golden to burnt in the blink of an eye!

Garnish and Serve: Once you remove it from the oven, let your **Stuffed Pepper Pasta Bake** cool for a few minutes. Garnish with fresh parsley if desired—this adds a lovely finish and brightens the dish. Now grab a spoon and get ready to serve!

Storing & Reheating

To store your Stuffed Pepper Pasta Bake, let it cool completely before placing leftovers in an airtight container. It can sit at room temperature for about 2 hours but should be refrigerated afterward. In the fridge, it will last for about 3 to 5 days. For longer storage, freeze your pasta bake in a freezer-safe container for up to 3 months. When ready to enjoy again, simply reheat it in the oven at 350°F for about 25-30 minutes, or until heated through. Just know that while the flavors will still be delicious, the texture may soften a bit; adding a sprinkle of fresh cheese before reheating can help refresh that cheesy goodness.

Chef’s Helpful Tips

Avoid overcooking the pasta when boiling; you want it al dente since it will bake further in the oven.
If you notice excess grease from the beef, draining it helps prevent a soggy bake; leave just a bit for flavor!
Mix cooked veggies with the meat and sauce thoroughly to ensure even flavor distribution for every bite.
Experiment with additional ingredients like corn or mushrooms for a unique twist; it’s great for using up veggies!
Make ahead by preparing everything up to the baking step, then cover and refrigerate for up to 24 hours before baking.

Enjoying this Stuffed Pepper Pasta Bake means nourishing your body with flavors that spark joy and warmth. Your family will appreciate the cozy atmosphere it creates, turning every meal into a special occasion. I encourage you to have fun with the ingredients—adjust the spices, try different veggies, and even swap proteins. Remember, cooking is all about preference and creativity. So roll up your sleeves, and let the magic happen!

Recipe FAQs

Can I make this pasta bake vegetarian?

Absolutely! To go meatless, simply replace the ground beef with canned beans, cooked lentils, or sautéed mushrooms. This adds a hearty texture, ensuring you still have a comforting meal without sacrificing flavor.

What can I serve on the side?

Pairing your Stuffed Pepper Pasta Bake with a simple side salad or garlic bread makes for a complete meal. A light green salad with a tangy vinaigrette balances the richness of the bake beautifully.

Can I use a different type of cheese?

Yes! If you prefer a sharper taste, cheddar is a fantastic option. For a bit of spice, pepper jack cheese adds a fun kick. Just remember that different cheeses melt differently, so adjust your expectations accordingly.

Is this recipe freezer-friendly?

Definitely! This dish freezes well for up to 3 months. To reheat, thaw it in the refrigerator overnight, or bake straight from frozen, just allowing for a longer cooking time. It’s perfect for meal prep or saving leftovers!