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Best Stuffed Peppers Pasta Casserole (Easy Dinner Recipe)

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This easy stuffed peppers pasta casserole combines all the flavors of classic stuffed peppers—sweet bell peppers, savory ground beef, rich tomato sauce, and melted cheese—with tender penne pasta for a quick, one-dish meal that’s perfect for busy weeknights.

Ingredients

Scale
  • 1 pound (450g) ground beef (80/20 works well for flavor; you can also use ground turkey or Italian sausage)
  • 3 large bell peppers (any color—I use a mix of red, green, and yellow for sweetness and color)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz/425g) tomato sauce
  • 1 can (14.5 oz/411g) diced tomatoes, undrained
  • 1 tablespoon tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • ½ teaspoon smoked paprika (optional, but adds a lovely subtle smokiness)
  • Salt and black pepper, to taste
  • 8 ounces (225g) penne pasta (or any short pasta like rigatoni, ziti, or fusilli)
  • 1 cup (100g) shredded mozzarella cheese
  • ½ cup (50g) grated Parmesan cheese
  • 2 tablespoons olive oil
  • Fresh parsley or basil, for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil for the pasta. While the water heats, dice the bell peppers and onion, and mince the garlic. I like to cut the peppers into about ½-inch pieces—not too small, so they still have some texture after baking.
  2. Add the penne to the boiling water and cook for 1-2 minutes less than the package directions indicate. You want it al dente because it will continue cooking in the oven. Drain the pasta and set it aside. Don’t rinse it—the starch helps the sauce cling to the noodles.
  3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned—about 5-6 minutes. Don’t drain all the fat; leave about a tablespoon for flavor. If you’re using lean beef, you may need to add a splash more oil.
  4. Add the diced onion and bell peppers to the skillet with the beef. Cook for 4-5 minutes, stirring occasionally, until the vegetables start to soften. The peppers should still have a little bite—they’ll finish cooking in the oven. Add the minced garlic and cook for another 30 seconds until fragrant.
  5. Stir in the tomato paste and cook for 1 minute. This step deepens the flavor and takes away any raw tomato taste. Pour in the tomato sauce and diced tomatoes (with their juices). Add the oregano, basil, smoked paprika, salt, and pepper. Bring the mixture to a simmer and let it cook for 5 minutes, stirring occasionally. The sauce should thicken slightly.
  6. Add the cooked pasta to the skillet and stir until everything is well coated in that beautiful, chunky sauce. Take a moment to taste and adjust the seasoning—this is your last chance before it goes into the oven. I usually add a pinch more salt and a crack of black pepper at this stage.
  7. Transfer the mixture to your greased 9×13-inch baking dish. Spread it into an even layer. Sprinkle the shredded mozzarella evenly over the top, followed by the grated Parmesan. Cover the dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for another 10-15 minutes, until the cheese is melted, bubbly, and starting to turn golden brown in spots.
  8. Let the casserole rest for 5 minutes after it comes out of the oven. This allows the sauce to settle and makes serving easier. Garnish with fresh parsley or basil if you’re feeling fancy, then scoop it onto plates and watch it disappear.

Notes

Don’t overcook the pasta; undercook by 1-2 minutes to avoid mushiness. Use a mix of bell pepper colors for complexity. Toast the tomato paste for deeper flavor. Let the casserole rest for 5 minutes after baking to thicken the sauce. This casserole can be assembled ahead and refrigerated for up to 24 hours before baking (add 10 minutes to covered baking time). Leftovers keep in the fridge for up to 4 days and freeze well for up to 3 months.

Nutrition

Keywords: stuffed peppers pasta casserole, easy dinner recipe, ground beef casserole, bell pepper pasta bake, weeknight dinner, comfort food, cheesy pasta bake

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