Add the chopped red and yellow bell peppers to the pan and cook for another 3 to 4 minutes, until softened but still bright in color. The bell peppers add a sweet, slightly tangy flavor, complementing the richness of the cheese sauce.

Remove the vegetables from one side of the pan and add the ground beef to the empty side. Cook the beef until browned and no longer pink, breaking it up with a spatula as it cooks. Cook for about 6 to 8 minutes. Make sure the beef is well broken up to evenly distribute the pasta casserole.

Stir in the tomato paste, oregano, salt, and pepper. Cook for 2 more minutes for the flavors to blend. The tomato paste adds a tangy, concentrated flavor that enhances the savory notes of the beef.
4. Assembling the Pasta Bake
Preheat your oven to 180°C (350°F).

In a large bowl, combine the cooked pasta, beef mixture, and cheese sauce. Mix well so that the pasta is evenly coated with the sauce and beef. This step ensures that every bite is flavorful and rich.

Pour the mixture into individual ovenproof ramekins or a large baking dish, depending on your preference. Make sure the mixture is evenly distributed throughout the dish for even cooking.

Sprinkle the remaining grated cheddar cheese on top to create a cheesy crust that will turn golden and bubbly in the oven.