Cheesy Beef and Pepper Pasta Bake
Cheesy Beef and Pepper Pasta Bake
Ingredients
For the Pasta Bake
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 1 bell pepper, large, any color, chopped
- 2 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 1/2 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 8 ounces pasta, such as penne or ziti, uncooked
For the Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
⏱️ 8 min
- 3
Add the chopped onion and bell pepper to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 7 min
- 4
Stir in the crushed tomatoes, beef broth, Italian seasoning, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min
- 5
Add the cooked and drained pasta to the skillet with the meat sauce. Stir gently until the pasta is evenly coated.
⏱️ 2 min
- 6
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the shredded Parmesan cheese.
⏱️ 3 min
- 7
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the pasta bake rest for 5 minutes before serving.
⏱️ 25 min•🌡️ 375
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Beef and Pepper Pasta Bake
Ingredients
For the Pasta Bake
- 1 tablespoon olive oil
- 1 pound ground beef, 80/20 lean
- 1 yellow onion, medium, chopped
- 1 bell pepper, large, any color, chopped
- 2 garlic, cloves, minced
- 1 can crushed tomatoes, 28 ounce
- 1/2 cup beef broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 8 ounces pasta, such as penne or ziti, uncooked
For the Cheese Topping
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded Parmesan cheese
Instructions
- 1
Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well and set aside.
⏱️ 10 min•🌡️ 375 - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess grease.
⏱️ 8 min - 3
Add the chopped onion and bell pepper to the skillet with the beef. Cook for 5-7 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for another minute until fragrant.
⏱️ 7 min - 4
Stir in the crushed tomatoes, beef broth, Italian seasoning, dried oregano, salt, and black pepper. Bring the mixture to a simmer, then reduce heat to low and let it cook for 5 minutes, allowing the flavors to meld.
⏱️ 5 min - 5
Add the cooked and drained pasta to the skillet with the meat sauce. Stir gently until the pasta is evenly coated.
⏱️ 2 min - 6
Transfer the pasta mixture to a 9x13 inch baking dish. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the shredded Parmesan cheese.
⏱️ 3 min - 7
Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden brown. Let the pasta bake rest for 5 minutes before serving.
⏱️ 25 min•🌡️ 375