Step-by-Step Instructions
The secret to a flawless pasta bake is keeping the pasta slightly undercooked before it goes into the oven. It will finish softening as it absorbs the rich tomato juices while baking.
Boil and Under-cook the Pasta
10 mins
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish. Bring a pot of salted water to a boil and cook your pasta for about 2 minutes less than the package's al dente directions. Drain and set aside.
Brown the Meat and Peppers
8 mins
While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef (or sausage) along with your diced bell peppers. Cook until the meat is completely browned and the peppers begin to soften. Drain off any excess grease.
Turn off the heat. Pour the entire jar of marinara sauce into the skillet with the meat and peppers. Add the drained pasta and half of your shredded cheese. Toss everything gently until the pasta is completely coated and the cheese begins to melt.
Bake to a Golden Bubble
20-25 mins
Transfer the pasta mixture into your prepared baking dish, spreading it into an even layer. Scatter the remaining cheese across the top. Bake uncovered for 20 to 25 minutes, or until the sauce is bubbling at the edges and the cheese is beautifully melted and golden brown.
Pro Tip for Busy Cooks: This casserole is an excellent candidate for meal prep. You can assemble the entire dish through Step 3 up to 24 hours in advance. Just cover it tightly with foil and pop it in the fridge. When you're ready for dinner, bake it covered for 15 minutes, then uncover for 15 minutes more to melt the cheese completely.
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