A hearty and comforting Stuffed Bell Pepper Casserole with Shell Pasta made with ground beef, colorful bell peppers, tender pasta shells, rich tomato sauce, and melted cheese. This easy family-friendly dinner brings all the flavors of classic stuffed peppers into a simple one-pan casserole.

Stuffed Bell Pepper Casserole with Shell Pasta

If you love traditional stuffed bell peppers but want an easier, more convenient version for busy weeknights, this Stuffed Bell Pepper Casserole with Shell Pasta is the perfect solution. It combines all the classic flavors of stuffed peppers—savory ground beef, sweet bell peppers, tomato sauce, rice-inspired comfort, and gooey cheese—while swapping rice for tender shell pasta. The result is a rich, satisfying casserole that’s simple to prepare and guaranteed to become a family favorite.

This casserole is packed with flavor, easy to customize, and makes excellent leftovers. Whether you’re feeding a crowd or meal-prepping for the week, this recipe delivers a delicious and comforting meal every time.

Why You’ll Love This Recipe

Easier than traditional stuffed peppers
Uses simple pantry ingredients
Ready in about an hour
Perfect for meal prep and leftovers
Kid-friendly and family-approved
Rich, cheesy, and satisfying

Preparation Time

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6–8

Ingredients

For the Casserole

12 ounces (340 g) medium shell pasta
1 pound (450 g) ground beef
1 tablespoon olive oil
1 medium yellow onion, diced
3 bell peppers (red, green, and yellow), diced
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon Italian seasoning
1 teaspoon paprika
1 can (15 ounces) tomato sauce
1 can (14.5 ounces) diced tomatoes, undrained
2 tablespoons tomato paste
1 cup beef broth
1 teaspoon Worcestershire sauce
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
2 tablespoons chopped fresh parsley for garnish

Equipment Needed

Large pot
Large skillet or sauté pan
9×13-inch baking dish
Mixing spoon
Aluminum foil

Step-by-Step Directions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9×13-inch baking dish with cooking spray or a small amount of oil. Set aside.

Step 2: Cook the Shell Pasta

Bring a large pot of salted water to a boil.

Add the shell pasta and cook according to the package instructions until just al dente. The pasta will continue cooking in the oven, so avoid overcooking it.

Drain the pasta and set it aside.

Step 3: Brown the Ground Beef

Heat the olive oil in a large skillet over medium-high heat.

Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon as it browns.

Once fully cooked, drain any excess grease if necessary.

Step 4: Sauté the Vegetables

Add the diced onion and bell peppers to the skillet with the beef.

Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for an additional 30 seconds until fragrant.

Step 5: Season the Mixture

Sprinkle in the salt, black pepper, Italian seasoning, and paprika.

Stir thoroughly to coat the beef and vegetables evenly with the seasonings.

Cook for 1 minute to allow the spices to bloom and develop flavor.

Step 6: Create the Sauce

Add the tomato sauce, diced tomatoes, tomato paste, beef broth, and Worcestershire sauce to the skillet.

Stir well until everything is fully combined.

Bring the mixture to a gentle simmer and cook for 5 minutes, allowing the flavors to meld together.

The sauce should be rich and slightly thickened.

Step 7: Combine Pasta and Sauce

Remove the skillet from the heat.

Add the cooked shell pasta to the meat and sauce mixture.

Gently stir until all of the pasta shells are evenly coated with the sauce.

Step 8: Assemble the Casserole

Transfer the pasta mixture into the prepared baking dish.

Spread it evenly using a spatula.

Sprinkle the mozzarella cheese and cheddar cheese evenly over the top.

Step 9: Bake the Casserole

Cover the baking dish loosely with aluminum foil.

Bake for 20 minutes.

Remove the foil and continue baking for another 10–15 minutes, or until the cheese is melted, bubbly, and lightly golden.

Step 10: Rest and Serve

Remove the casserole from the oven.

Allow it to rest for 5–10 minutes before serving. This helps the casserole set and makes serving easier.

Garnish with freshly chopped parsley.

Serve warm and enjoy.

Tips for Success

Use a combination of red, yellow, and green peppers for the best flavor and color.
Cook the pasta just until al dente to prevent it from becoming soft after baking.
Freshly shredded cheese melts more smoothly than pre-shredded varieties.
For extra richness, stir 4 ounces of softened cream cheese into the sauce before combining with the pasta.
Add crushed red pepper flakes for a touch of heat.

Variations

Turkey Version

Replace the ground beef with ground turkey for a lighter casserole.

Italian Style

Add sliced mushrooms and use Italian sausage instead of beef for a deeper flavor.

Vegetarian Option

Substitute the beef with cooked lentils, black beans, or a plant-based ground meat alternative.

Extra Cheesy

Mix an additional cup of mozzarella directly into the pasta mixture before baking.

Storage Instructions

Refrigerator

Store leftovers in an airtight container for up to 4 days.

Freezer

Freeze the baked casserole for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat individual portions in the microwave or warm the entire casserole in a 350°F (175°C) oven until heated through.

Serving Suggestions

This Stuffed Bell Pepper Casserole with Shell Pasta pairs beautifully with:

Garlic bread
Fresh garden salad
Roasted vegetables
Caesar salad
Steamed green beans

Final Thoughts

Stuffed Bell Pepper Casserole with Shell Pasta transforms a classic comfort food into an easy, crowd-pleasing meal. The combination of savory beef, sweet peppers, tender pasta shells, rich tomato sauce, and melted cheese creates a satisfying casserole that is both comforting and practical. It’s a wonderful recipe for busy weeknights, family gatherings, or whenever you’re craving a hearty homemade dinner without the extra work of stuffing individual peppers.