Stuffed Pepper Pasta Bake

Meet your new favorite weeknight dinner! Some evenings I just want a big old plate of pasta, and this stuffed pepper pasta bake is the recipe I keep going back to lately. It’s hearty, cozy, comforting, and really easy to throw together! Think all the flavors of stuffed peppers, but way less fuss.

You’ll sauté onions and colorful bell peppers until soft, then cook them down with tomato paste, garlic, seasoned ground beef, and fire-roasted tomatoes to build a rich, savory sauce. Toss in tender rotini, blanket the whole dish with melty cheese, and bake until bubbly and golden. Perfect for family dinners, meal prep, or anyone who loves a big dish of comforting pasta.

Ingredients

There’s a printable recipe card at the bottom of this post! I recommend printing it off and popping it into your folder at home so you can easily find this recipe when you want to make it again! 

How To Make Stuffed Pepper Pasta Bake

• Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, cover, and cook for 5–7 minutes, stirring occasionally, until they’re softened and translucent.

• Stir in the tomato paste and minced garlic. Cover and cook for 1–2 minutes, just until everything smells fragrant.
• Add the ground beef to the skillet, breaking it apart as it cooks. Cover and cook for 7–10 minutes, stirring occasionally, until the meat is fully cooked. Drain any excess grease, leaving a little behind for flavor.

• Season with salt, pepper, and Italian seasoning, and stir well.
• Pour in the tomato sauce and fire-roasted tomatoes, stir again, and let the mixture simmer for 3–5 minutes.
• Add the cooked pasta to the skillet and toss until everything is evenly coated.

• Transfer the mixture to your prepared casserole dish and sprinkle the top evenly with shredded cheese.
• Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling.

• Broil for 30 seconds to 1 minute to lightly brown the top — keep a close eye on it so it doesn’t burn.
• Remove from the oven and let it cool for a few minutes. Garnish with parsley if you like, then serve.

Storage & Reheating 

Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat individual portions in the microwave for 1–2 minutes, or until warmed through.

For larger amounts, place the pasta bake in an oven-safe dish, cover with foil, and warm at 350°F for about 15–20 minutes.

If the pasta looks a little dry when reheating, add a splash of water or broth before warming to bring back some moisture.

Recipe Notes

You can easily swap in red or yellow bell peppers if that’s what you have. They’re sweeter and just as delicious!

If you want this bake extra cheesy, add another ½ cup of shredded cheese or stir some directly into the pasta before it goes into the oven.

Rotini works beautifully here, but any short pasta like penne, fusilli, or shells will hold the sauce just as well.

Don’t skip softening the peppers and onion first. It gives you that classic stuffed pepper texture without any crunch.

If your skillet looks dry after cooking the beef, add a splash of broth or water before simmering the sauce to loosen everything up.

For a slightly lighter bake, drain off most of the grease after browning the beef. Leaving just a touch adds great flavor.

Let the casserole sit for 5–10 minutes after baking; it helps the sauce thicken and makes cleaner slices.

Serving Ideas

Pair it with a simple side salad. Something crisp and fresh helps balance the hearty baked pasta.

Garlic bread or warm dinner rolls are perfect for soaking up any extra sauce.

Add a side of roasted vegetables like broccoli, zucchini, or green beans for an easy, well-rounded meal.

For a lighter option, serve with cucumber-tomato salad or a quick slaw.

Print Recipe

Stuffed Pepper Pasta Bake

A cozy stuffed bell pepper pasta bake made with tender rotini, sautéed peppers, seasoned ground beef, and a rich tomato sauce, all topped with bubbly melted cheese. It’s an easy, family-friendly dinner that delivers all the flavors of classic stuffed peppers in a comforting, cheesy pasta bake.

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Main Course

Servings: 6

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

Instructions

• Preheat the oven to 375°F and lightly grease a 9×13-inch casserole dish. Set aside.
• Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
• Heat the olive oil in a large skillet over medium-high heat. Add the onion and bell peppers, cover, and cook for 5–7 minutes, stirring occasionally, until they’re softened and translucent.
• Stir in the tomato paste and minced garlic. Cover and cook for 1–2 minutes, just until everything smells fragrant.
• Add the ground beef to the skillet, breaking it apart as it cooks. Cover and cook for 7–10 minutes, stirring occasionally, until the meat is fully cooked. Drain any excess grease, leaving a little behind for flavor.
• Season with salt, pepper, and Italian seasoning, and stir well.
• Pour in the tomato sauce and fire-roasted tomatoes, stir again, and let the mixture simmer for 3–5 minutes.
• Add the cooked pasta to the skillet and toss until everything is evenly coated.
• Transfer the mixture to your prepared casserole dish and sprinkle the top evenly with shredded cheese.
• Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbling.
• Broil for 30 seconds to 1 minute to lightly brown the top — keep a close eye on it so it doesn’t burn.
• Remove from the oven and let it cool for a few minutes. Garnish with parsley if you like, then serve.

And just like that, dinner is on the table with minimal fuss! I really hope you love this super easy, family friendly dinner just as much as I do. If you try it, let me know what you think in the comments below. It really helps other readers who are thinking about making the recipe, and it also helps me to create and develop more dishes you’ll enjoy making at home.