Stuffed Pepper Pasta

INGREDIENTS:

1 lb 16 oz short pasta (rotini, penne, or shells)

1 lb lean ground beef

2 large bell peppers 1 green, 1 red or yellow, diced

1 jar 24 oz high-quality marinara sauce

1 ½ cups freshly grated mozzarella cheese

Pantry staples: Salt black pepper, 1 tsp olive oil (optional)

DIRECTIONS:

Boil the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve ¼ cup of pasta water, then drain and set aside.
Brown the Meat: In a large skillet or Dutch oven over medium-high heat, add the ground beef. Cook, breaking it apart, until browned and cooked through (about 5-7 minutes). Drain excess fat, leaving about 1 tablespoon in the pan.
Sauté the Peppers: Add the diced bell peppers to the skillet with the beef. Sauté for 4-5 minutes until the peppers are slightly softened but still crisp. Season with salt and pepper to taste.
Simmer the Sauce: Pour the marinara sauce into the skillet. Reduce heat to medium-low and let simmer for 3 minutes.
Combine: Fold the cooked pasta into the skillet until everything is evenly coated in the sauce. If the sauce is too thick, add a splash of the reserved pasta water.
Melt the Cheese: Remove from heat. Sprinkle the grated mozzarella cheese evenly over the top. Cover with a lid for 2 minutes until the cheese is completely melted and bubbly. Serve immediately.