Stuffed Pepper Pasta Casserole

This Stuffed Pepper Pasta Casserole is the ultimate weeknight dinner—it gives you all the classic, comforting flavors of stuffed bell peppers (savory beef, tender peppers, onions, and a tangy tomato sauce) but without the hassle of individually stuffing peppers. Plus, it’s a one-pot (or one-pan) meal that the whole family will love!

Here is my go-to, foolproof recipe:

Why You’ll Love This Recipe

One Pan: Everything cooks together (no boiling pasta water separately!).
Cheesy & Comforting: Topped with plenty of melted mozzarella and Parmesan.
Great for Leftovers: The flavors get even better the next day.
Customizable: Easily swap ground beef for turkey, chicken, or plant-based crumbles.

Ingredients

1 lb (450g) ground beef (or ground turkey)
1 medium yellow onion, diced
3 bell peppers (any color—I like a mix of red, orange, and green), diced into ½-inch pieces
3 cloves garlic, minced
1 (28 oz / 800g) can crushed tomatoes (or tomato sauce)
1 (14.5 oz / 400g) can diced tomatoes, undrained
1 ½ cups (355ml) beef or chicken broth (or water)
2 teaspoons Italian seasoning
1 teaspoon smoked paprika (or regular paprika)
½ teaspoon red pepper flakes (optional, for heat)
Salt and black pepper, to taste
2 ½ cups (about 250g) uncooked penne, rigatoni, or ziti pasta (see note below)
1 ½ cups (170g) shredded mozzarella cheese
½ cup (50g) grated Parmesan cheese
Fresh parsley or basil, for garnish (optional)

Pasta Note: Use regular dried pasta (not the quick-cook kind). The pasta will cook directly in the sauce and absorb the liquid. If you use a gluten-free or whole-wheat pasta, you may need an extra ½ cup of broth and a few more minutes of cooking time.

Instructions

1. Sauté the aromatics (10 minutes):

Preheat your oven to 375°F (190°C).
In a large, oven-safe Dutch oven or deep skillet, cook the ground beef over medium-high heat, breaking it apart with a spoon, until browned (about 5–7 minutes). Drain excess fat if needed.
Add the diced onion and bell peppers. Cook for 5–6 minutes, stirring occasionally, until the vegetables have softened slightly. Add the minced garlic and cook for 1 more minute until fragrant.

2. Build the sauce (2 minutes):

Stir in the crushed tomatoes, diced tomatoes (with their juices), broth, Italian seasoning, paprika, red pepper flakes (if using), and a generous pinch of salt and pepper. Bring the mixture to a low simmer.

3. Cook the pasta in the sauce (15–18 minutes):

Stir in the uncooked pasta. Make sure the pasta is mostly submerged in the liquid.
Reduce the heat to medium-low, cover with a lid, and simmer for 15–18 minutes, stirring every 5 minutes to prevent sticking. Cook until the pasta is al dente (tender but still slightly firm). If the sauce looks too thick, stir in an extra ¼ cup of broth.

4. Top with cheese & bake (10 minutes):

Remove the pot from the heat. Sprinkle the mozzarella and Parmesan cheeses evenly over the top.
Transfer the pot (uncovered) to the preheated oven. Bake for 10 minutes, or until the cheese is melted, bubbly, and golden in spots.

5. Rest & serve:

Let the casserole rest for 5 minutes before serving. This allows the sauce to set and makes it easier to scoop.
Garnish with fresh parsley or basil, and serve with a side salad or garlic bread.

3 Pro Tips for Success

Don’t overcook the pasta on the stovetop: It will continue to cook slightly in the oven while the cheese melts, so pull it off the heat when it’s just al dente (with a slight bite).
Stir often: Because the pasta is absorbing the starchy liquid, it can stick to the bottom. A good stir every 5 minutes ensures even cooking.
Make it creamy: Stir in ½ cup of heavy cream or cream cheese right before adding the cheese on top for an extra-luxurious, creamy texture.

Variations & Substitutions

Vegetarian: Swap the beef for 2 (15oz) cans of drained lentils or plant-based crumbles. Use vegetable broth instead of beef broth.
Spicy: Add 1 finely diced jalapeño with the bell peppers, and use pepper jack cheese instead of mozzarella.
Add veggies: Toss in a cup of chopped mushrooms or zucchini along with the peppers for extra bulk.
Make it ahead: Assemble the casserole completely (through step 3), cover, and refrigerate for up to 24 hours. When ready to bake, add 10–15 extra minutes to the baking time since it will be cold.

Storage & Reheating

Fridge: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Microwave individual portions, or reheat in a 350°F oven (covered with foil) for 15–20 minutes until warm throughout.