Stuffed Peppers Pasta Casserole
This is an easy pasta casserole combining simple ingredients to let them shine. It’s easy to make in about 45 minutes and makes a great family dinner dish.
I created this dish to not just be comforting but to also be easy to make any day of the week and to have ingredients that most of the family will enjoy (and won’t object to)!
What does “comfort food” mean to you? I didn’t even realize that “comfort food” can mean different things to different people.
To me, it’s the actual food and ingredients that make me feel warm and cozy inside. When the ingredients actually bring you satisfaction and comfort. Something that would make you feel cozy and warm while you’re eating it.
Pasta dishes like stuffed shells and lasagna. Soups like stuffed pepper soup and vegetable beef soup. and of course pasta casseroles, and are definitely dishes that I would put in that comforting category.
Ingredient Substitutions and Variations
- Pasta: while I used bowtie pasta because it had a great surface for holding all the yummy ingredients, you can use any pasta you’d like.
- Ground beef: use 85/15 or 90/10 ground beef but not leaner or it will be too dry. If you wish, you can also substitute ground turkey (just use lean, not extra lean.)
- Vegetables: use any combination of colors for the bell peppers. You can also add some move veggies like chopped broccoli, zucchini, summer squash, shaved carrots, or mushrooms.
Storing and Reheating Instructions
- Storing: Make sure to let the casserole cool down completely to room temperature before storing. Feel free to store this pasta casserole in the very same dish it was baked in! Cover it airtight with plastic wrap, foil, or a fitted lid. Store in the refrigerator for 3-4 days.
- Reheating: You can reheat individual portions in the microwave until just heated through. Or, reheat the entire casserole in the oven at 350°F. Cover the casserole dish with foil when reheating so it doesn’t dry out. Note that you may need to add a splash of beef broth to reinvigorate the pasta if it’s dried out a bit.
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Stuffed Peppers Pasta Casserole Recipe
Ingredients
- 1 medium yellow onion
- 1 large green bell pepper
- 1 large orange bell pepper
- 1 lb ground beef 85/15 or 90/10
- 1/3 cup tomato sauce
- 1/3 cup beef broth
- 5-6 fresh basil leaves
- 1 1/2 tsp dried oregano
- Salt
- Fresh cracked black pepper
- 3/4 to 1 lb dry farfalle pasta
- 1 1/2 cups shredded Cheddar-Jack cheese mix
Instructions
- Cook pasta according to the package directions, drain and set aside.
- Preheat oven to 350℉ and lightly grease a casserole dish. (2 1/2 – 3 quart baking dish will work.)
- Slice onions and peppers thin.
- Preheat a large cooking pan over medium heat. Add some vegetable oil, onions and peppers. Cook veggies until softened.
- Add ground beef to the pan. Break it up as much as possible, cover, and cook for a few minutes. Stir well breaking up clumps of beef. Add tomato sauce, salt and pepper. Mix and continue to cook, covered, until beef is done.
- Stir in oregano and chopped basil. Stir in pasta and transfer the mixture into a prepared baking dish.
- Spread shredded cheese all over the top and bake for 15-17 minutes.
Video
Notes
- Storing: Make sure to let the casserole cool down completely to room temperature before storing. Feel free to store this pasta casserole in the very same dish it was baked in! Cover it airtight with plastic wrap, foil, or a fitted lid. Store in the refrigerator for 3-4 days.
- Reheating: You can reheat individual portions in the microwave until just heated through. Or, reheat the entire casserole in the oven at 350°F. Cover the casserole dish with foil when reheating so it doesn’t dry out. Note that you may need to add a splash of beef broth to reinvigorate the pasta if it’s dried out a bit.
Nutrition
More Comforting Recipes To Try
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Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
One tiny correction: add “broth'” along with the tomato sauce step
Can this be made the day before and thrown in the oven with cheese the next day?
I to am wondering the same thing
Yes, that would be fine just make sure to cover it airtight. Pasta tends to soak up the juices so add a little stock to it before cooking I also recommend leaving it on the counter for about 30 minutes to come to room temperature before baking it and then it may take 5-10 longer in the oven.
This was delicious! Glad I read the reviews first. ⅓ cup of tomato sauce for 1 pound of pasta and 1 pound of meat and veggies is not enough. I added way more, not sure how much exactly. I used dried basil and added 4 cloves of minced garlic. This pasta would have never fit in my 3 quart baking dish. I used a 13 x 9 and it fit perfectly! A definite make again though!
I liked it a lot,I did add 1/2 cup of tomato sauce though.there was one thing though it didn’t say how much salt to put in.
I am glad you liked it! I usually say salt to taste because everyone has a different salt preference.
I made this and I added some chili sauce to it in my plate and it’s delicious
I added two cans of sauce and more seasoning but really awesome, I will make again. Great for leftovers for lunch
Glad you liked it, Amber!