Add the cooked ground beef to the bowl with the pasta, rice, and peppers. Pour in the entire jar of tomato pasta sauce and the 4 cups of water. Stir very well, making sure there are no dry pockets of pasta or rice stuck at the bottom of the bowl. The mixture will look quite loose and soupy at this point—that’s what you want for the pasta and rice to cook through in the oven.
Taste the liquid (just a small spoonful) and adjust the seasoning with a bit more salt and pepper if desired, remembering that the cheese will add some saltiness later.
Pour the mixture into the prepared deep oval baking dish, smoothing it into an even layer so the pasta and rice are submerged in the liquid. Cover the dish tightly with foil, crimping the edges to keep steam in; this is crucial for cooking the rice and pasta all the way through.
Bake, covered, for 45–55 minutes, until the rice and pasta are just tender. Begin checking around the 40-minute mark by carefully removing the foil and tasting a small spoonful from the center. If the pasta or rice still has a firm core, recover and continue baking in 5–10 minute increments.
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