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Stuffed Pepper Spaghetti Bake
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Prep Time:
20 minutes
Total Time:
55 minutes
Family favorite spaghetti bake with beefy bell pepper, tomato sauce, and melted Cheddar cheese.
Ingredients:
  • 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
Instructions:
  • Preheat oven to 375°F.
  • Bring a large pot of generously salted water to a boil. Cook the spaghetti for 3 minutes less than the recommended time on the package until it is flexible but still firm in the center. Reserve 1 cup of pasta water, then drain and set aside.
  • In a 10-inch skillet, brown beef with salt and pepper, breaking it up. Transfer beef to a plate. In the same skillet, add olive oil and sauté bell peppers, onions, and garlic with a pinch of salt until softened, about 5 minutes.
  • Return beef to skillet and pour in both cans of tomato sauce and diced tomatoes. Stir well to combine and let simmer for 5 minutes. Taste the sauce for seasoning and sprinkle in salt if necessary. Add the cooked pasta and half of the pasta water, tossing to coat. If desired, include more pasta water to achieve a thinner sauce.
  • Prepare a 13x9-inch (3-quart) baking dish with a touch of cooking spray. Add the mixture to the dish and generously sprinkle cheese on top.
  • Cover the dish with foil and bake for 20 minutes. Then remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbling. Allow the dish to rest for 10 minutes before serving.

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