Golden Beef & Pepper Pasta Bake

A warm pasta casserole, fresh from the oven, is the very definition of comfort food. This beef and pepper pasta bake captures that cozy feeling perfectly, delivering rich, savory flavors under a glorious, cheesy top. It’s a wonderful dish for anyone to master, even those just beginning their journey in the kitchen. The process is straightforward, and the result is a beautifully browned, bubbly meal perfect for sharing.

Kitchen Tools You’ll Need

• 🍝 Large pot
• 🥣 Colander
• 🍳 Large skillet
• 🥄 Wooden spoon or spatula
• 🥘 9×13 inch (23×33 cm) baking dish
• 🧀 Box grater
• 🥣 Small bowl
• 🔪 Knife and cutting board

Ingredients for the Casserole

• 🍝 1 lb (450g) rigatoni pasta
• 🥩 1 lb (450g) halal ground beef
• 🫑 1 large green bell pepper
• 🌶️ 1 large red bell pepper
• 🧅 1 large yellow onion
• 🧄 3 cloves garlic
• 🥫 1 can (14.5 oz / 411g) diced tomatoes, undrained
• 🧀 2 cups (8 oz / 226g) shredded sharp cheddar cheese
• 🍞 ½ cup Panko breadcrumbs
• 🧈 2 tablespoons unsalted butter, melted
• 🌿 1 teaspoon dried oregano
• 🫒 2 tablespoons olive oil
• 🧂 1 teaspoon salt, or to taste
• ⚫ ½ teaspoon black pepper, or to taste
• 🌱 2 tablespoons fresh parsley, finely chopped

Step 1: Prepare the Pasta and Vegetables

1. Fill the large pot with water, add a generous pinch of salt, and bring it to a rolling boil over high heat. Add the rigatoni and cook according to the package directions until it is al dente. This is an Italian term that means “to the tooth.” The pasta should be fully cooked but still have a firm, slightly chewy texture. It shouldn’t be soft or mushy.
2. Once the pasta is al dente, carefully drain it using a colander and set it aside. Don’t rinse it! The starch on the outside helps the sauce stick to it.
3. While the pasta cooks, prepare the vegetables. Finely chop the onion. Dice the red and green bell peppers into small, bite-sized pieces. Mince the garlic cloves, which means chopping them very, very finely.

Step 2: Develop the Savory Beef Sauce

1. Place the large skillet over medium-high heat and add the olive oil. Once the oil is shimmering slightly, add the chopped onion. Sauté the onion for about 5 minutes, stirring occasionally. Sautéing just means cooking it in a bit of fat until it softens and becomes translucent, which is when it starts to look clear.
2. Add the minced garlic to the skillet and cook for just one more minute until it becomes fragrant. You’ll know it’s ready when you can smell the wonderful aroma of the garlic cooking. Be careful not to let it burn, as it can become bitter.
3. Add the ground beef to the skillet. Use a wooden spoon to break the meat apart into smaller crumbles. Continue cooking until the beef is fully browned and no pink remains. Browning the meat is a key step that adds a huge amount of deep, savory flavor to the dish.
4. Drain any excess fat from the skillet if needed. Add the diced green and red bell peppers, salt, pepper, and dried oregano to the beef. Stir everything together and cook for about 5-7 minutes, until the peppers have softened slightly.
5. Pour in the entire can of undrained diced tomatoes. Stir to combine, then bring the sauce to a gentle simmer. A simmer is when the liquid has small, gentle bubbles rising to the surface, which is less intense than a full boil. Let it simmer for 5 minutes for the flavors to meld together.

Step 3: Assemble and Bake to Golden Perfection

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix the Panko breadcrumbs with the melted butter until all the crumbs are lightly coated. This is the secret to getting that perfectly golden, crunchy topping seen in the photo.
3. Add the cooked and drained rigatoni to the skillet with the beef sauce. Gently stir everything together until the pasta is evenly coated with the sauce and beef mixture.
4. Transfer the entire mixture into the 9×13 inch baking dish and spread it out into an even layer.
5. Sprinkle the shredded sharp cheddar cheese evenly over the top of the pasta. Follow this with an even layer of the buttered breadcrumbs.
6. Place the dish in the preheated oven and bake for 20-25 minutes. The casserole is done when the cheese is completely melted and bubbly, and the breadcrumb topping is a beautiful golden brown.
7. Once baked, remove the casserole from the oven and let it rest for 5-10 minutes. This important little pause allows the dish to set, making it easier to serve.
8. Sprinkle the freshly chopped parsley over the top for a touch of fresh flavor and vibrant color just before serving.

There is a special kind of delight in presenting a homemade meal that warms both the heart and the home. We hope seeing this delicious casserole on the table inspires many happy dinners. Feel free to share a photo of your finished pasta bake.