Ingredients
1 pound ground beef
2 cups uncooked rigatoni pasta
1 cup sliced mushrooms
1/2 green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
1 cup beef broth
1/2 cup heavy cream
1/2 cup shredded mozzarella cheese
1 tablespoon olive oil
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions
Cook the rigatoni according to package instructions. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the ground beef, season with salt and pepper, and cook until browned. Drain excess fat.
Add onions, garlic, mushrooms, and green bell pepper to the skillet. Sauté for about 5 minutes until vegetables soften.
Pour in the beef broth and bring to a simmer. Cook for 3 to 4 minutes to let flavors combine.
Stir in the heavy cream and mozzarella cheese until the cheese melts and the sauce becomes creamy.
Add the cooked rigatoni to the skillet and stir to coat in the sauce. Cook for 1 to 2 minutes until heated through.
Garnish with fresh parsley and serve warm.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 600 kcal per serving
