Stuffed Pepper Casserole with Pasta Shells and Rice

Preheat your oven to 375°F (190°C). Lightly grease a $9 \times 13$-inch ceramic or glass baking dish with cooking spray or oil, then set it aside.

Bring a medium pot of salted water to a rolling boil over high heat. Add 1 cup of pasta shells and cook for 2 minutes less than package instructions (roughly 6 to 7 minutes) until very al dente.

Note: The shells will continue cooking in the oven. Drain and set aside.

Heat 1 tbsp olive oil in a large Dutch oven over medium-high heat. Add the ground beef, breaking it up with a wooden spoon. Cook for 5 to 6 minutes until browned. Drain excess grease, leaving about 1 tablespoon in the pan for flavor.

Add the diced onion and chopped bell peppers. Cook over medium-high heat for 4 to 5 minutes until the peppers begin to soften. Stir in minced garlic and cook for 1 minute until fragrant.

Stir 2 tbsp tomato paste into the meat and vegetable mixture for 1 minute. Add tomato sauce, fire-roasted diced tomatoes, Italian seasoning, smoked paprika, garlic powder, salt, pepper, and red pepper flakes.

Stir in 1 cup rinsed long-grain white rice and 2 cups beef broth. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce heat to medium-low, cover with a tight-fitting lid, and let simmer gently for 15 to 18 minutes until the rice is tender and liquid is absorbed.

Remove the Dutch oven from heat. Gently fold in the cooked, drained pasta shells and 1/2 cup of the Mozzarella cheese.

Taste and adjust seasoning with extra salt or pepper if desired. Transfer the combined mixture evenly into your prepared $9 \times 13$-inch baking dish using a spatula.

Evenly sprinkle the remaining 1 cup Mozzarella, 1 cup Sharp Cheddar, and 1/4 cup Parmesan over the top.

Cover the baking dish tightly with aluminum foil (tent it slightly so cheese doesn’t stick). Bake for 15 minutes. Remove the foil and bake uncovered for an additional 10 minutes until the cheese is completely melted, bubbly, and golden brown around the edges.

Remove the casserole from the oven and let it rest uncovered for 8 to 10 minutes before serving. This rest period lets the sauce thicken and prevents slices from slumping. Garnish with chopped fresh parsley and serve hot.