Description
This Stuffed Pepper Pasta Bake combines savory ground beef, colorful peppers, and melted cheese for a comforting, easy meal. Perfect for weeknight dinners or gatherings!
Ingredients
Scale
- 12 oz rotini pasta
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, chopped
- 1 orange bell pepper, chopped
- 1 lb ground beef
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 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
- Fresh parsley, for garnish
Instructions
- Preheat oven to 375°F and grease a 9×13-inch casserole dish.
- Cook rotini pasta until al dente, around 8-10 minutes, then drain.
- Sauté onion and bell peppers in olive oil for 5–7 minutes until tender.
- Stir in tomato paste and garlic, then add ground beef; cook until browned.
- Season with salt, pepper, and Italian seasoning; stir in tomato sauce and fire-roasted tomatoes.
- Combine cooked pasta with the beef mixture; mix well.
- Transfer to casserole dish and sprinkle with Monterey Jack cheese.
- Bake for 20–25 minutes until cheese is bubbly and golden.
- Broil for 30 seconds to 1 minute if desired and garnish with parsley.
Notes
Adjust seasoning to taste; you can add more salt or pepper if desired.
For a vegetarian option, swap ground beef with lentils or additional veggies.
This dish can be made ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 60mg