Description
A hearty and colorful casserole packed with rotini pasta, ground beef, bell peppers, and fire-roasted tomatoes, all baked under a blanket of melted Monterey Jack cheese. The perfect comfort meal made easy.
Ingredients
Scale
- 12 oz uncooked rotini pasta
- 2 tbsp olive oil
- 1 small yellow onion, diced
- 1 green bell pepper, roughly chopped
- 1 orange bell pepper, roughly chopped
- 1 lb ground beef
- 1 tbsp tomato paste
- 1 clove garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 1/2 cup tomato sauce
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup Monterey Jack cheese, shredded
- Optional: fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- Cook rotini pasta in salted water until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Sauté onion and bell peppers until softened.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
- Stir in tomato paste, garlic, diced tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer for 5–7 minutes.
- Add cooked pasta and half of the shredded cheese to the skillet. Stir until combined.
- Transfer to the prepared baking dish and top with remaining cheese.
- Bake for 20–25 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.
Notes
- Cook pasta slightly underdone since it will continue baking in the oven.
- Use fire-roasted tomatoes for a smoky, rich flavor.
- Make it vegetarian by swapping the beef for lentils or plant-based crumbles.
- Freeze leftovers for up to 3 months and reheat for easy weeknight meals.
Nutrition
- Serving Size: 1 portion
- Calories: 430
- Sugar: 6g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg