This five-ingredient pasta bake is the kind of dish a thoughtful neighbor might drop off when you’re under the weather: cozy, familiar, and hearty enough to be dinner in one deep casserole dish. Inspired by classic Midwestern stuffed peppers—ground beef, green bell peppers, tomato, rice, and plenty of melted cheese—it transforms those flavors into a bubbling pasta bake that reheats beautifully all week.

The method couldn’t be simpler: everything gets mixed together, covered, and baked until tender, then finished with a golden, cheesy topping.

Serve straight from the baking dish with a crisp green salad and vinaigrette to balance the richness. Garlic bread or a crusty baguette is perfect for scooping up saucy corners, while a mellow red wine or sparkling water with lemon makes a refreshing pairing. Leftovers reheat well and can be rounded out with steamed broccoli or green beans for extra vegetables.

Oven Baked 5-Ingredient Stuffed Pepper Pasta

Ingredients

Directions

1. Preheat oven to 375°F (190°C). Grease a deep 3-quart baking dish.
2. In a skillet, heat oil over medium-high. Add beef, season with salt and pepper, and cook until browned, 6–8 minutes. Drain excess fat.
3. Chop peppers into bite-size pieces.
4. In a large bowl, combine uncooked pasta, rice, and peppers. Add beef, pasta sauce, and water. Stir well until evenly mixed (mixture will look loose). Adjust seasoning if needed.
5. Pour into prepared dish, cover tightly with foil, and bake 45–55 minutes, checking around 40 minutes. Pasta and rice should be tender and most liquid absorbed.
6. Remove foil, sprinkle cheese evenly over top, and bake uncovered 10–15 minutes until melted and golden. For extra browning, broil briefly at the end.
7. Let rest 10 minutes before serving to allow sauce to thicken.
8. Scoop generous portions straight from the dish—expect strands of melted cheese, tender beef, rice-studded pasta, and bright peppers in every bite.