Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 large yellow onion, thinly sliced
  • 2 large green bell peppers, sliced into strips
  • 3 cloves garlic, minced
  • 1 tbsp Worcestershire sauce
  • 1 tsp black pepper, freshly cracked
  • 0.5 tsp kosher salt
  • 12 oz penne pasta
  • 1 cup low sodium beef broth
  • 0.5 cup heavy cream
  • 1 tsp cornstarch
  • 4 oz cream cheese, cubed and softened
  • 1.5 cups provolone cheese, shredded
  • 0.5 cup mozzarella cheese, shredded
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Boil a large pot of salted water and cook the penne pasta until al dente. Drain and set aside.
  2. Heat a large heavy-bottomed skillet over medium-high heat. Add the ground beef, breaking it into large chunks. Let it sear undisturbed for 2 minutes to develop a crust. Brown completely and drain excess fat.
  3. Push the beef to the side of the skillet. Add the sliced onions and green peppers. Sauté for 5–7 minutes until the onions are translucent and peppers have softened but still retain a slight snap.
  4. Stir in the minced garlic, Worcestershire sauce, salt, and pepper. Cook for 1 minute until fragrant.
  5. Whisk the cornstarch into the beef broth and add it to the skillet along with the heavy cream and cubed cream cheese. Simmer for 2-3 minutes while stirring until the cream cheese is fully melted and the sauce thickens.
  6. Fold in the cooked pasta to coat. Remove from heat and gradually fold in the shredded provolone and mozzarella until melted and emulsified. Garnish with fresh parsley and serve immediately.