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Stuffed Peppers Pasta Casserole Recipe

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4 from 14 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings

Description

A comforting and flavorful Stuffed Peppers Pasta Casserole that combines savory ground beef, vibrant bell peppers, rotini pasta, and melty Monterey Jack cheese, baked to bubbly perfection for an easy weeknight dinner.

Ingredients

Pasta and Cheese

  • 12 ounces Rotini Pasta (uncooked)
  • 1 cup Monterey Jack Cheese (shredded)

Vegetables

  • 1 small Yellow Onion (diced)
  • 1 Green Bell Pepper (roughly chopped)
  • 1 Orange Bell Pepper (roughly chopped)
  • 1 clove Garlic (minced)
  • Optional: Fresh Parsley (for garnish)

Meat and Sauce

  • 2 tablespoons Olive Oil
  • 1 pound Ground Beef
  • 1 tablespoon Tomato Paste
  • 14.5 ounces Fire-Roasted Diced Tomatoes (undrained)
  • ½ cup Tomato Sauce
  • 1 teaspoon Italian Seasoning
  • ½ teaspoon Salt
  • ¼ teaspoon Black Pepper

Instructions

  1. Preheat Oven: Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Set aside.
  2. Cook Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente according to package instructions. Drain and set aside.
  3. Sauté Vegetables: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and chopped green and orange bell peppers, cover, and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
  4. Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic into the skillet. Cover and cook for 1–2 minutes until fragrant, ensuring the flavors meld together.
  5. Cook Ground Beef: Add the ground beef to the skillet, breaking it apart with a spoon. Cover and cook for 7–10 minutes, stirring occasionally until fully cooked through. Drain excess grease if necessary, leaving a small amount for flavor.
  6. Season Meat Mixture: Season with salt, black pepper, and Italian seasoning. Stir the mixture thoroughly to distribute the spices evenly.
  7. Add Tomatoes and Sauce: Pour in the tomato sauce and fire-roasted diced tomatoes with their juices. Stir everything together, cover, and let simmer for 3–5 minutes to combine flavors.
  8. Combine Pasta and Sauce: Add the cooked rotini pasta into the skillet with the sauce and stir until the pasta is evenly coated.
  9. Assemble Casserole: Transfer the pasta and sauce mixture into the prepared casserole dish and sprinkle the shredded Monterey Jack cheese evenly over the top.
  10. Bake Casserole: Bake uncovered for 20–25 minutes until the cheese has melted and the casserole is bubbly around the edges.
  11. Broil Cheese: Switch the oven to broil and broil the casserole for 30 seconds to 1 minute until the cheese turns lightly golden. Watch closely to prevent burning.
  12. Cool and Garnish: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired, then serve warm.

Notes

  • Ensure pasta is cooked al dente to avoid mushy casserole.
  • Drain excess grease from ground beef for a less oily dish but retain some for flavor.
  • Use fire-roasted tomatoes for added smoky depth.
  • Optionally, swap Monterey Jack cheese with mozzarella or cheddar if preferred.
  • Watch the casserole closely during broiling to prevent burning the cheese.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/stuffed-peppers-pasta-casserole-recipe/