This comforting pasta casserole combines the sweetness of roasted red peppers with the fresh tang of ripe tomatoes for a deliciously simple meal. It’s perfect for a cozy weeknight dinner that’s both satisfying and easy to prepare.
Start by bringing a large pot of salted water to a boil. Add the ziti and cook it until it’s just tender but still has a bit of bite, about 6 to 7 minutes. While the pasta cooks, heat a large pan over medium-high heat and brown the ground beef, breaking it up as it cooks. Once it’s nicely browned, transfer the beef to a big baking dish and drain off any excess grease. Drain the pasta and add it to the beef in the dish.
Next, melt some butter in the same pan and toss in the onion, bell peppers, celery, garlic, and Thai chiles. Cook everything together until the onions soften and become translucent, about 4 to 5 minutes. Scoop the veggies into a blender, then add marinara sauce, milk, cream cheese, Sriracha, sour cream, and tomato paste. Blend it all until it’s mixed but still has a bit of texture. Give it a taste and season with salt and pepper if you need to. Pour this sauce over the beef and pasta, spreading it evenly.
Crack the eggs into the blender, give them a quick beat, and pour them into the baking dish. Stir everything together well, then mix in a cup of shredded Cheddar. Press the mixture down gently, sprinkle the remaining cheese on top, and pop it into a preheated oven. Bake until the casserole is set and bubbly, around 20 to 30 minutes. Let it cool slightly before serving.
- Roast the red peppers until the skin is slightly charred for extra smoky flavor.
- Use a mix of pasta shapes to add interesting texture to the casserole.
- Let the casserole rest for a few minutes after baking to help it set and make serving easier.
This dish combines sweet roasted red peppers and tangy tomatoes for a rich, comforting flavor. It’s easy to make and perfect for busy weeknights when you want something hearty but not complicated. Plus, it’s a great way to enjoy a veggie-packed meal that feels warm and satisfying.
Serve this casserole with a simple green salad dressed with lemon vinaigrette to balance the richness. A side of crusty garlic bread also pairs well and helps mop up any extra sauce. For a bit of freshness, sprinkle chopped basil or parsley over the top just before serving.
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave until warmed through. This dish also freezes well—wrap tightly and freeze for up to two months, then thaw overnight before reheating.
