Ingredients:
1 lb ground beef
8 oz rigatoni or penne pasta
1 cup beef broth
1/2 cup heavy cream
1/2 cup shredded provolone cheese
1/2 cup shredded mozzarella cheese
1 small onion, diced
1 small red bell pepper, diced
1 tbsp Worcestershire sauce
1 tbsp olive oil
1 tsp garlic powder
Salt and pepper to taste
Fresh parsley for garnish
Directions:
Cook the pasta: In a large pot, cook the rigatoni according to package instructions until al dente. Drain and set aside.
Cook the beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Season with garlic powder, salt, and pepper. Remove the beef from the skillet and set aside.
Sauté vegetables: In the same skillet, sauté the diced onions and bell pepper until softened, about 5 minutes.
Add liquids: Stir in beef broth, heavy cream, and Worcestershire sauce. Bring to a simmer and allow the sauce to thicken slightly, about 3 minutes.
Combine: Add the cooked pasta and ground beef back into the skillet. Stir in provolone and mozzarella cheese until melted and everything is evenly coated in the cheesy sauce.
Serve: Garnish with fresh parsley and serve hot.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 520 kcal per serving
