Pasta Bake with Ground Beef and Bell Peppers Recipe
This bake is a bit like a Polish version of lasagna without the pasta sheets – instead of layering, everything is mixed together in one dish. Juicy ground beef, sweet bell peppers and cheese make a hearty meal that’s perfect for a weeknight after work. It’s also a good way to sneak vegetables to kids under a layer of melted cheese.
This bake is a homely, one-dish answer to lasagna – instead of carefully arranging layers, you just mix everything together and bake, which gives it a more relaxed, home-style character. Sweet bell peppers, herby tomatoes and stretchy cheese wrap the pasta and beef in a thick, slightly spicy sauce that tastes like a cross between Bolognese and a classic Polish bar-style casserole. Thanks to plenty of vegetables and a solid dose of protein, it’s truly filling and keeps hunger at bay for a long time.
Chef's tips
Be sure to cook the pasta al dente – if it’s already soft in the pot, it will turn to mush after baking; after draining you can toss it with a spoonful of oil so it doesn’t stick together. Sear the meat well over higher heat until you get browned, caramelized bits – that’s where most of the flavor comes from, but avoid stewing it in its own juices. After taking the bake out of the oven, give it a few minutes to rest; otherwise, the sauce will run out when cutting and the portions will fall apart.
How to serve
Serve with a simple cucumber salad with a light vinaigrette or with classic white cabbage slaw – it will cut through the richness of the cheese and meat. To drink, a glass of cherry compote or a dry red wine works well if you’re serving the bake for a dinner with friends. This dish is ideal for a Monday after-work meal or a movie night when everyone wants seconds straight from one big dish.
Ingredients
- pasta fusilli, penne or other short pasta - 300 g
- ground beef fresh - 400 g
- bell pepper red or yellow - 2 piece
- onion medium - 1 piece
- canned tomatoes chopped - 400 g
- tomato paste - 1 tablespoon
- yellow cheese grated - 150 g
- oil for frying - 2 tablespoons
- garlic finely chopped - 2 cloves
- sweet paprika ground - 1 teaspoon
- hot paprika ground, optional - 0.5 teaspoons
- oregano dried - 1 teaspoon
- salt to taste
- black pepper to taste
Preparation
- Cook the pasta in plenty of salted water for 1–2 minutes less than indicated on the package so it stays slightly firm in the center. Drain and set aside.
- Peel the onion and dice finely. Wash the peppers, remove the cores and seeds, and cut into strips or cubes.
- Heat the oil in a large frying pan. Add the onion and fry for 3–4 minutes over medium heat until softened and slightly translucent but not browned.
- Add the ground beef, break it up with a spatula and fry for 6–8 minutes until it turns completely brown and there are no raw bits left.
- Add the garlic, sweet and hot paprika, oregano, salt and pepper. Fry for another 1–2 minutes, stirring, until the spices become very fragrant.
- Add the chopped pepper, canned tomatoes and tomato paste. Stir and cook over medium heat for 8–10 minutes until the sauce thickens slightly.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a large baking dish with oil.
- In a bowl, mix the cooked pasta with the meat sauce so that every piece of pasta is coated with sauce.
- Transfer everything to the baking dish, smooth the top and sprinkle evenly with grated cheese.
- Bake for 20–25 minutes, until the cheese is melted and lightly browned around the edges. After removing from the oven, let the bake rest for 5–10 minutes before cutting so it can set.
Storage
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven, covered with foil, or in the microwave, adding a splash of water if needed so the pasta doesn’t dry out. You can also freeze individual portions for up to 2–3 months and reheat straight from frozen or after thawing in the fridge.
