Stuffed Pepper Pasta Bake (Cheesy, Hearty & Family-Friendly)

ByFoodarshia

So you want all the cozy vibes of stuffed peppers but without the whole “stuffing individual peppers like it’s a craft project” situation? Same. This Stuffed Pepper Pasta Bake is basically everything you love about classic stuffed peppers—savory beef, sweet peppers, tomatoey goodness, and lots of cheese—thrown into one big, bubbly pan of comfort. Less effort, more payoff. My favorite kind of math.

Why This Recipe is Awesome

This dish is comfort food that doesn’t overcomplicate your life.
It’s filling, cheesy, kid-approved, and somehow still feels like a proper dinner instead of a last-minute scramble. Plus, it’s a one-pan bake, which means fewer dishes and more couch time. Honestly? Idiot-proof and weeknight gold.

Course: Dinner
Cuisine: American
Difficulty: Easy
Servings: 6–8
Prep time: 15 minutes
Cooking time: 30 minutes
Calories: ~420 per serving
Total time: 45 minutes

Ingredients You’ll Need

  • 12 oz pasta (penne, rotini, or shells work great)
  • 1 lb ground beef
  • 2 bell peppers, diced (any color, no judgment)
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) diced tomatoes
  • 1 cup tomato sauce
  • 1 tsp Italian seasoning
  • ½ tsp paprika
  • Salt & black pepper to taste
  • 2 cups shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • Fresh parsley for garnish (optional but cute)

Step-by-Step Instructions

  1. Preheat your oven to 375°F. This is baked pasta, not a guessing game.
  2. Cook the pasta in salted water until just al dente. Drain and set aside—don’t overcook unless you like mush.
  3. In a large skillet, brown the ground beef over medium heat. Break it up as it cooks and drain excess grease if needed.
  4. Add diced peppers, onion, and garlic to the skillet. Cook for 4–5 minutes until softened and fragrant.
  5. Stir in diced tomatoes, tomato sauce, Italian seasoning, paprika, salt, and pepper. Let it simmer for a few minutes.
  6. Add the cooked pasta to the sauce and mix until everything is coated and cozy together.
  7. Transfer the mixture to a greased baking dish and sprinkle generously with mozzarella and cheddar.
  8. Bake uncovered for 25–30 minutes until bubbly and golden on top.
  9. Let it rest for 5 minutes, then garnish and serve like a hero.

Common Mistakes to Avoid

  • Overcooking the pasta. It keeps cooking in the oven—trust the process.
  • Skipping seasoning. Pasta bakes need bold flavor, not vibes alone.
  • Using too little cheese. This is not the moment for restraint.
  • Not letting it rest. Five minutes makes slicing and serving way easier.

Alternatives & Substitutions

  • Swap ground beef for ground turkey or chicken if you want it lighter.
  • Add cooked rice for an extra stuffed-pepper feel.
  • Use marinara instead of tomato sauce for a richer base.
  • Go spicy with red pepper flakes or hot Italian sausage.
  • Make it vegetarian by skipping meat and adding mushrooms or lentils.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?
Yes! Assemble it, cover, refrigerate, and bake when ready.

Does it freeze well?
Absolutely. Freeze before baking or after—it reheats like a champ.

What’s the best pasta shape?
Short pasta with ridges. Sauce cling is important.

Can I add more veggies?
Go for it. Zucchini, spinach, or mushrooms work great.

Is this kid-friendly?
Very. Just keep the spice level mild.

What should I serve with it?
A simple salad or garlic bread. Or nothing—it’s a full meal.

Final Thoughts

This Stuffed Pepper Pasta Bake is cozy, cheesy, and exactly what a busy night needs. It’s familiar without being boring and hearty without being heavy. Basically, it checks all the boxes.

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