Description
This Stuffed Pepper Pasta Bake combines the savory flavors of stuffed peppers with cheesy rotini pasta, making it an irresistible dinner option. Easy to prepare, this comforting dish is perfect for busy weeknights or family gatherings!
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 375°F and grease a 9×13-inch casserole dish.
- Cook the rotini pasta in salted water until al dente, then drain and set aside.
- In a skillet, heat olive oil and sauté onion and bell peppers until softened.
- Add tomato paste and minced garlic, cooking for a few more minutes until fragrant.
- Brown the ground beef, breaking it apart until no longer pink, then drain excess grease.
- Season with salt, pepper, and Italian seasoning, mixing well to combine.
- Add fire-roasted tomatoes and tomato sauce, simmering for a few minutes until the sauce thickens.
- Combine cooked pasta with meat mixture, then transfer to the casserole dish.
- Top with shredded cheese and bake uncovered for 20-25 minutes.
- Broil for 30 seconds to 1 minute for a crispy top, watching closely.
- Garnish with fresh parsley if desired before serving.
Notes
Let the pasta bake cool completely before refrigerating leftovers in an airtight container.
For a vegetarian option, swap ground beef with canned beans or lentils.
Experiment with different vegetables or cheeses to customize the dish.
Nutrition
- Serving Size: 1 serving
- Calories: 525
- Sugar: 6g
- Sodium: 635mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg