Ingredients
Method
- Preheat your oven to 375°F (190°C). Lightly coat a deep oval baking dish with cooking spray or a little oil. A note about the dish: the original recipe specifies approximately 3 quarts. This is a substantial batch, so check the actual capacity before filling it. If the mixture would leave too little space below the rim, use a larger deep dish or divide it between two dishes. This is a practical precaution, not a tested change; a different depth may change the baking time.
- Heat the tablespoon of oil in a large skillet over medium-high heat. Add the beef, breaking it into small pieces with a wooden spoon, and season with the teaspoon of salt and the black pepper. Cook, stirring occasionally, for about 6–8 minutes, until browned and most excess moisture has evaporated. Drain excess fat if needed. For safety, check that the ground beef reaches 160°F (71°C); color alone is not a reliable test. While the beef cooks, remove the seeds from the peppers and chop the flesh into bite-size pieces. Aim for pieces that will fit comfortably on a spoon but still give the casserole a little pepper texture.
- In a large mixing bowl, stir together the uncooked pasta, uncooked rice and chopped peppers. Add the cooked beef, the entire jar of pasta sauce and all 4 cups of water. Stir thoroughly, reaching the bottom of the bowl so there are no dry pockets hiding underneath. At this stage, the mixture should look loose and soupy—not like a finished casserole. The pasta and rice need that liquid as they bake. With the beef fully cooked, taste a small spoonful of the liquid and adjust the seasoning if necessary. Be a little cautious with extra salt, since the cheese added later brings some of its own.
- Transfer the mixture to the prepared dish and level the surface, keeping the pasta and rice beneath the liquid. Cover tightly with foil and crimp it around the edges to hold in moisture. Bake covered for 45–55 minutes, beginning your first check at about 40 minutes. Carefully lift the foil away from your face and check a small spoonful from the center. Both the pasta and rice should be tender, with most of the liquid absorbed into the sauce. If either still has a firm center, cover the dish again and continue in 5–10-minute increments. Let tenderness guide you rather than adding the cheese simply because the timer has finished.
- Once the pasta and rice are tender, remove the foil and scatter the shredded cheese evenly over the casserole. A few gaps are fine; you can still see some beef and peppers underneath. Bake uncovered for another 10–15 minutes, until the cheese has melted and is bubbling with golden patches. For a more browned finish, the original method suggests an optional 1–2 minutes under the broiler. Only do this in a broiler-safe dish, and stay beside the oven so the cheese does not burn.
- Set the hot dish on a heatproof surface and give it at least 10 minutes to rest. That little pause lets the filling settle and the sauce thicken, so a scoop holds together better on its way to the plate. Serve warm, straight from the dish. A spoonful with a bit of browned cheese, beef and green pepper is a very good place to start.
Notes
This adaptation has not been kitchen-tested.