A delightful pasta bake featuring vibrant bell peppers and a cheesy topping.
Boil the pasta in a large pot of salted water until al dente, then drain.
Stir the pasta occasionally to prevent sticking.
Preheat the oven to 350°F (175°C).
Ensure the oven rack is in the middle position for even baking.
Heat olive oil in a skillet over medium heat, then sauté the chopped onion and minced garlic until fragrant.
Avoid burning the garlic by stirring constantly.
Add the diced bell peppers to the skillet and cook until softened.
Cut the bell peppers into uniform pieces for even cooking.
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks.
Drain excess fat from the skillet for a healthier dish.
Mix in the tomato sauce and half of the shredded cheese, then remove from heat.
Taste the sauce and adjust seasoning if needed.
Combine the cooked pasta with the sauce mixture and transfer to a greased baking dish.
Mix gently to avoid breaking the pasta.
Top with the remaining shredded cheese and bake uncovered until bubbly and golden.
Let the casserole rest for a few minutes before serving.
Serve warm and enjoy your delicious Cheesy Bell Pepper Pasta Bake.
Garnish with fresh parsley for a pop of color.
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