Ingredients:
1 lb ground beef
1 green bell pepper, diced
1 onion, diced
3 cloves garlic, minced
8 oz cream cheese
1 cup beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 lb pasta (penne or rigatoni)
Salt and pepper to taste
1 tablespoon olive oil
Instructions:
Cook the Pasta:
Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the Vegetables:
In a large skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper, cooking until the vegetables are soft, about 5 minutes.
Add Garlic:
Add the minced garlic and cook for another minute until fragrant.
Cook the Beef:
Add the ground beef to the skillet and cook until browned, breaking it up as it cooks. Drain any excess fat.
Prepare the Sauce:
Reduce the heat to low and stir in the cream cheese until melted and combined.
Add Liquids:
Pour in the beef broth and heavy cream, stirring until the mixture is smooth and heated through.
Incorporate Cheese:
Add the shredded provolone cheese, stirring until melted and well incorporated.
Combine and Serve:
Season with salt and pepper to taste. Add the cooked pasta to the skillet and toss to coat evenly with the sauce. Serve hot and enjoy!
Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6