Cheesy Stuffed Pepper Skillet Pasta (Print Version)
One-pan pasta with bell peppers, seasoned meat, and melted mozzarella for an easy, cheesy weeknight meal.
# What You Need:
→ Vegetables
01 - 2 large bell peppers (red and/or green), diced
02 - 1 small yellow onion, diced
03 - 2 cloves garlic, minced
→ Meat
04 - 1 lb ground beef or turkey
→ Pantry Staples
05 - 2 tablespoons olive oil
06 - 1 (14.5 oz) can diced tomatoes, with juice
07 - 2 tablespoons tomato paste
08 - 2 cups low-sodium chicken or vegetable broth
09 - 8 oz short pasta (penne, rotini, or shells)
10 - Salt and black pepper, to taste
11 - 1 teaspoon dried oregano
12 - 1 teaspoon dried basil
13 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Dairy
14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/2 cup grated Parmesan cheese
→ Garnish
16 - Fresh parsley or basil, chopped (optional)
# Preparation Steps:
01 - Heat olive oil in a large, deep skillet over medium heat. Add the diced onion and bell peppers. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened and fragrant.
02 - Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it brown.
03 - Add the ground beef or turkey to the skillet. Cook, breaking it apart with a wooden spoon, until browned and cooked through, about 5 to 6 minutes. Drain any excess fat if necessary.
04 - Stir in the tomato paste, diced tomatoes with their juice, dried oregano, dried basil, crushed red pepper flakes, salt, and black pepper. Mix thoroughly to combine all ingredients.
05 - Pour in the short pasta and broth. Stir well to combine, making sure the pasta is submerged in the liquid as much as possible.
06 - Bring the mixture to a simmer. Reduce the heat to medium-low, cover the skillet with a lid, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender and most of the liquid has been absorbed.
07 - Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the skillet. Cover and cook for 2 to 3 minutes until the cheese is fully melted and bubbly.
08 - Remove the skillet from heat. Garnish with fresh chopped parsley or basil if desired. Serve immediately while hot.
# Expert Advice:
01 -
- Everything cooks in one skillet so cleanup is almost embarrassingly easy on a weeknight.
- The cheese gets this golden bubbly lid that makes everyone at the table go quiet for a minute.
- It reheats beautifully the next day if you are lucky enough to have leftovers.
02 -
- Undercook the pasta by about two minutes if you plan to reheat leftovers the next day, otherwise it will turn mushy.
- Drain the fat after browning the meat or your sauce will taste greasy no matter how good everything else is.
03 -
- Use a skillet that goes from stovetop to table because transferring this to another dish is messy and unnecessary.
- Reserve a splash of pasta water before adding the broth in case the sauce gets too thick during simmering.