Stuffed Peppers Pasta Casserole (Printable Format)
Hearty casserole with peppers, beef, farfalle, and cheese for a cozy, baked meal that’s full of flavor.
# Needed Ingredients:
→ Vegetables
01 -
1 medium yellow onion, thinly sliced
02 -
1 large green bell pepper, thinly sliced
03 -
1 large orange bell pepper, thinly sliced
→ Meat
04 -
450 g ground beef (85/15 or 90/10 lean)
→ Sauces & Liquids
05 -
80 ml tomato sauce
06 -
80 ml beef broth
→ Herbs & Seasonings
07 -
5-6 fresh basil leaves, chopped
08 -
1.5 tsp dried oregano
09 -
Salt, to taste
10 -
Freshly cracked black pepper, to taste
→ Pasta
11 -
340–450 g dry farfalle pasta
→ Cheese
12 -
180 g shredded Cheddar-Jack cheese blend
# Preparation Steps:
01 -
Boil farfalle pasta in salted water following package instructions until al dente. Drain thoroughly and set aside.
02 -
Preheat oven to 175°C (350°F). Lightly grease a 2.5 – 3 litre casserole dish.
03 -
Thinly slice the yellow onion, green bell pepper, and orange bell pepper.
04 -
Preheat a large skillet over medium heat. Add a splash of vegetable oil, then sauté the onion and bell peppers until softened, about 5–7 minutes.
05 -
Add ground beef to the skillet. Break up with a spatula, cover, and cook for 3–4 minutes. Stir to separate clumps, continue cooking until beef is fully browned and cooked through.
06 -
Stir in tomato sauce and beef broth. Season with salt and freshly cracked black pepper. Mix thoroughly and simmer for 2–3 minutes.
07 -
Add dried oregano and chopped basil, then mix in the cooked farfalle pasta. Stir until well combined.
08 -
Transfer the mixture into the prepared casserole dish. Spread evenly.
09 -
Distribute shredded Cheddar-Jack cheese over the surface. Bake uncovered for 15–17 minutes, until cheese is melted and lightly golden.
# Supplementary Details:
01 -
Allow the casserole to stand for 5 minutes before serving for easier portioning.