INGREDIENTS
2 tbsp butter
1 lb ground beef
1/2 lb. small shells
2 garlic cloves, minced
1 green pepper, diced
8 oz. cream cheese
1/2 yellow onion, diced
6 slices provolone cheese
1 c. shredded mozzarella
1/2 c. reserved pasta water
32 oz beef stock, plus 32 oz. Water
INSTRUCTIONS
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Mix the beef stock with 32 ounces of water and cook the shells following the package directions. Set aside half a c. of the reserved pasta water.
Step 3: Melt the butter in an oven-proof skillet. Then, add the garlic clove and cook for about 35 seconds before adding the bell pepper and onion. Continue to cook for 5 minutes more until tender.
Step 4: To the skillet, add the ground beef and sprinkle with salt and pepper. Continue to cook until done. Then, drain the grease and bring it back to heat. Next, stir in the cream cheese until melted. Pour in the reserved pasta water and add the noodles followed by the shredded mozzarella. Mix well.
Step 5: On top, lay the sliced provolone. Place in the preheated oven and bake for about 20 to 25 minutes or until the provolone has completely melted.
NOTES
You can transfer the mixture into a greased 9 x 13-inch baking dish if using a not oven-proof skillet before you top everything with provolone and bake.
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