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Stuffed Pepper Spaghetti Bake

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  • Prep 20 min
  • Total 55 min
  • Servings 10
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This spaghetti bake with all the flavors of classic stuffed peppers is sure to be a family favorite. Spaghetti is tossed with beefy bell pepper and tomato sauce and baked in the oven until the Cheddar cheese top is melted and bubbling.
By Cindy Rahe
Updated Jul 10, 2017
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  • 1 lb uncooked spaghetti
  • 1 lb lean (at least 80%) ground beef
  • 1 tablespoon olive oil
  • 3 cups diced bell peppers (3 peppers)
  • 3/4 cup diced onions
  • 2 cloves garlic, finely chopped
  • 2 cans (15 oz each) Muir Glen™ organic tomato sauce
  • 1 can (14.5 oz) Muir Glen™ organic diced tomatoes, undrained
  • 1 cup shredded sharp Cheddar cheese (4 oz)
  • Fresh parsley, if desired


  • 1
    Heat oven to 375°F.
  • 2
    Heat large pot of water to boiling; season generously with kosher salt. Boil spaghetti 3 minutes less than time indicated on package -- it should be quite flexible but still firm in center. Reserve 1 cup of the pasta water; drain, and set aside.
  • 3
    Meanwhile, in 10-inch skillet, cook beef with a dash of salt and a few grinds of pepper, breaking it up as it cooks, until browned. Remove beef from skillet with slotted spoon to plate; set aside. Wipe out skillet; add olive oil. Add bell peppers, onions and garlic with a pinch of salt; cook about 5 minutes or until softened.
  • 4
    Add beef back to skillet, followed by both cans of tomato sauce and diced tomatoes. Stir to combine; simmer 5 minutes. Taste sauce for seasoning; add salt if needed. Add cooked pasta and half of the pasta water, tossing to coat -- add more pasta water if you want thinner sauce.
  • 5
    Spray 13x9-inch (3-quart) baking dish with cooking spray. Spread mixture in baking dish; top with cheese.
  • 6
    Cover with foil. Bake 20 minutes; remove foil, and bake about 10 minutes longer or until cheese is bubbling. Let stand 10 minutes before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can use whatever color of bell pepper you normally would for stuffed peppers. I like a mix for flavor and color.
  • tip 2
    Be sure to undercook your pasta; it should be very al dente with a firm bite before baking. This will prevent the pasta from becoming mushy in the oven.


Nutrition Facts are not available for this recipe

More About This Recipe

  • Stuffed peppers were definitely a fixture of my childhood, and my mom’s version stuffed with beef, rice, covered in sharp Cheddar and a tangy tomato sauce always evokes a sense of nostalgia that brings me right back to the dinner table. This casserole takes all those flavors and marries them with long tendrils of spaghetti noodles in a bubbling, cheese-topped pasta bake. I’ve eliminated the rice here in favor of pasta and made a sauce with the beef and bell peppers -- which is a great way to stretch that protein and pad your pocketbook a little. There’s a good scattering of sharp Cheddar over the top that creates a bubbling, crusty lid. If you love stuffed peppers, you will love this spaghetti bake!
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