Cheesy Beef and Bell Pepper Pasta Bake

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This Cheesy Beef and Bell Pepper Pasta Bake is a rich, satisfying casserole layered with tender pasta, savory ground beef, sweet red bell peppers, and a generous topping of melted cheese. It’s baked until bubbly and golden, with a slightly crisp top and a creamy, flavorful interior.

The dish combines the comfort of pasta with the bold flavors of sautéed onions, garlic, and herbs, all wrapped in a tomato-based sauce. The bell peppers add sweetness and color, while the cheese brings richness and texture. It’s easy to prepare, feeds a crowd, and reheats beautifully—making it ideal for family dinners, potlucks, or meal prep.

INGREDIENTS:

  • 300g (about 3 cups) uncooked pasta (penne, rigatoni, or fusilli)
  • 500g ground beef
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 2 medium red bell peppers, diced
  • 2 tablespoons tomato paste
  • 1½ cups tomato puree or crushed tomatoes
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon dried oregano
  • ½ teaspoon paprika
  • ¼ teaspoon chili flakes (optional)
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 tablespoons chopped fresh parsley or chives (for garnish)
  • 2 tablespoons olive oil

INSTRUCTION: list

  1. Preheat oven to 180°C (350°F).
  2. Cook pasta: Boil pasta in salted water until al dente. Drain and set aside.
  3. Sauté aromatics: Heat olive oil in a large skillet. Add chopped onion and cook until translucent.
  4. Add garlic and bell peppers. Sauté for 3–4 minutes until softened.
  5. Brown beef: Add ground beef to the skillet. Cook until browned, breaking it up with a spoon.
  6. Stir in tomato paste, tomato puree, salt, pepper, oregano, paprika, and chili flakes.
  7. Simmer for 10 minutes until sauce thickens slightly.
  8. Combine: In a large mixing bowl, combine cooked pasta with the beef mixture. Mix well.
  9. Assemble: Transfer mixture to a greased baking dish.
  10. Sprinkle mozzarella and cheddar evenly over the top.
  11. Bake: Place in oven and bake for 20–25 minutes until cheese is melted and golden.
  12. Garnish: Remove from oven and sprinkle with fresh parsley or chives.
  13. Let rest for 5 minutes before serving.

SERVINGS:

Makes 6–8 servings, depending on portion size. Great for dinner with leftovers for lunch.

NOTE:

  • Pasta choice: Short, sturdy shapes hold sauce well. Avoid spaghetti or thin noodles.
  • Meat options: Substitute ground chicken or turkey for a lighter version.
  • Vegetarian version: Replace beef with sautéed mushrooms or lentils.
  • Cheese blend: Mozzarella melts smoothly; cheddar adds sharpness. Use any combo you like.
  • Make-ahead: Assemble and refrigerate before baking. Add 5–10 minutes to bake time if chilled.
  • Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in oven or microwave.
  • Freezing: Freeze in portions for up to 1 month. Thaw overnight and reheat thoroughly.
  • Serving ideas: Pair with garlic bread, a green salad, or steamed vegetables.

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