This is one of those hearty, feel-good meals that makes your kitchen smell amazing and your stomach super happy.
It’s got all the flavors of classic stuffed peppers—juicy ground beef, tender bell peppers, melty cheese, and just the right seasonings—but mixed into cheesy pasta and baked to bubbly perfection. It’s simple, cozy, and always a hit.
Why I Love This Recipe
I grew up eating stuffed peppers, but they always took a little too long to make on a busy night. One night, I was craving the taste but didn’t want to deal with hollowing out peppers and standing over the stove forever. So, I threw everything into a casserole dish with pasta—and it turned out even better than expected.
- It’s a full meal in one pan
- Makes amazing leftovers
- You can prep it ahead of time
- It freezes well
- Big flavors with simple steps
Servings: 6
Cook Time: 45 minutes
What You’ll Need
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 3 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1 (14.5-ounce) can diced tomatoes
- 1 (8-ounce) can tomato sauce
- 2 cups dry rotini pasta
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated parmesan cheese
- Fresh parsley, chopped (for garnish)
Tools Required
- Large skillet
- Medium pot
- Casserole dish (9×13)
- Mixing spoon
- Strainer
- Knife & cutting board
- Measuring cups & spoons
Pro Tips
- Use a mix of green and red bell peppers for color and sweetness
- Don’t overcook the pasta—it’ll finish cooking in the oven
- Let the casserole rest for 10 minutes before serving for best texture
- Use freshly shredded mozzarella for better melt
- Add a pinch of red pepper flakes if you want a kick
Substitutions and Variations
- Swap ground beef for ground turkey or sausage
- Use penne or shells instead of rotini
- Add chopped spinach or mushrooms to sneak in more veggies
- Make it vegetarian by using lentils or a meat alternative
- Use cheddar instead of mozzarella for a sharper cheese flavor
Make Ahead Tips
- Assemble the whole dish up to the baking step, cover, and refrigerate for up to 2 days
- You can freeze the unbaked casserole (without cheese topping) for up to 3 months
- Cook the pasta ahead and store it separately if needed
How to Make Stuffed Pepper Pasta Casserole
Step 1: Cook the Pasta
Bring a medium pot of salted water to a boil. Add 2 cups dry rotini pasta and cook until just al dente, about 7-8 minutes. Drain and set aside.
Step 2: Cook the Ground Beef and Onion
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add 1 pound ground beef and 1 small diced onion. Cook until the beef is browned and the onion is soft, about 6-8 minutes.
Step 3: Add Peppers and Garlic
Stir in 1 diced green bell pepper, 1 diced red bell pepper, and 3 cloves minced garlic. Cook for another 5 minutes until the peppers start to soften.
Step 4: Season and Add Tomatoes
Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon Italian seasoning, 1 (14.5 oz) can diced tomatoes (with juice), and 1 (8 oz) can tomato sauce. Stir and simmer for 5 minutes.
Step 5: Combine with Pasta
Turn off the heat. Add the drained rotini pasta and stir until everything is well combined.
Step 6: Layer and Add Cheese
Pour the pasta mixture into a greased 9×13 casserole dish. Top with 1 ½ cups shredded mozzarella cheese and ½ cup grated parmesan.
Step 7: Bake
Bake uncovered at 375°F for 15-20 minutes, or until the cheese is melted and bubbly.
Step 8: Garnish and Serve
Let it rest for 5-10 minutes. Sprinkle with fresh chopped parsley and serve warm in a round bowl.
Tips for Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat in the microwave or in the oven covered with foil
- You can freeze leftovers in individual portions for easy lunches
Macros (per serving – approximate)
- Calories: 460
- Protein: 28g
- Fat: 22g
- Carbs: 35g
- Fiber: 4g
Why This Recipe Works (Quick Science)
- Simmering the sauce before baking helps deepen the flavor
- Slightly undercooked pasta absorbs sauce in the oven without turning mushy
- Melting the cheese on top in the oven creates that golden, bubbly crust everyone loves
Common Mistakes
- Overcooking the pasta before baking—keep it al dente
- Not draining the beef—too much grease makes the casserole oily
- Skipping the simmer time—raw flavor in the tomatoes won’t mellow
- Adding too much cheese on top—can make it greasy instead of melty
What to Serve With
- Garlic bread or breadsticks
- A crisp green salad with vinaigrette
- Roasted broccoli or green beans
- Pickles or olives for a tangy contrast
FAQ
Can I make this ahead of time?
Yes! Assemble it fully (just don’t bake it), then cover and refrigerate up to 2 days ahead.
Can I freeze this casserole?
Definitely. Wrap tightly in foil and freeze up to 3 months. Thaw in fridge overnight before baking.
Can I make it without cheese?
Sure! It’ll still taste great, just skip the cheese or use a dairy-free version.
Is this spicy?
Nope. But you can add red pepper flakes or diced jalapeños if you like heat.
Final Thoughts
Stuffed Pepper Pasta Casserole brings all the cozy comfort of the classic dish with way less work. It’s one of those recipes that’s perfect for weeknights, potlucks, or just when you want something warm and satisfying. Give it a try, and let me know how it turns out! Drop your thoughts, questions, or any tasty twists you made in the comments—I’d love to hear them.