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.