Red Pepper and Tomato Pasta Bake

Ingredients 0/17

Step 1

Bring a large pot of salted water to a boil. Toss in 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 Dutch oven over medium-high heat and brown the ground beef, breaking it up as it cooks, for around 5 to 7 minutes. Once done, transfer the beef to a large baking dish and drain any excess grease. Drain the pasta and stir it in with the beef.

Step 2

Melt some butter in the same pan and add the onion, bell peppers, celery, garlic, and Thai chiles. Cook everything together until the onions are soft and translucent, which should take about 4 to 5 minutes. Scoop the veggie mixture into a blender and add marinara sauce, milk, cream cheese, Sriracha, sour cream, and tomato paste. Blend until it’s mostly smooth but still a little chunky. Give it a taste and add salt and pepper if needed, then pour this sauce over the beef and pasta in the baking dish.

Step 3

Crack the eggs into the blender and give them a quick beat, then pour the eggs into the baking dish and mix everything well. Stir in a cup of Cheddar cheese, press the mixture down evenly, and sprinkle the remaining cheese on top. Pop the dish into a preheated oven and bake until it’s set and bubbly, about 20 to 30 minutes.