Stuffed Pepper Spaghetti Bake

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Stuffed Pepper Spaghetti Bake
  • 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.
Updated Jul 10, 2017


  • 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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