Description
A creamy, cheesy pasta casserole with ground beef, peppers, onions, and melted provolone cheese, inspired by the classic Philly cheesesteak sandwich.
Ingredients
- For the Casserole:
- 1 lb rotini pasta
- 1 lb ground beef (80/20)
- 1 cup yellow onion (diced)
- 1 cup green pepper (diced)
- 1 tsp garlic (chopped)
- 1 tsp black pepper
- ½ tsp kosher salt
- 8 oz cream cheese (cut into cubes)
- ⅓ cup whole milk
- ½ cup jack cheese (shredded)
- ½ cup cheddar cheese (shredded)
- 8 slices provolone cheese
- Fresh chopped parsley (for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C). Spray a 9×13-inch casserole dish with non-stick cooking spray and set aside.
- Cook the Pasta: In a large pot, cook the rotini pasta in lightly salted water according to package directions. Drain and set aside.
- Cook the Beef: In the same pot, cook the ground beef over medium heat until browned, about 5 minutes. Drain any excess fat, then return the cooked beef to the pot.
- Add Veggies & Seasoning: Add the diced onions and green peppers to the pot with the beef. Cook for about 5 minutes until the onions start to soften. Then, add garlic, black pepper, and salt, stirring until combined.
- Make the Sauce: Add cream cheese and whole milk to the pot. Stir until the cream cheese is melted and the mixture is smooth.
- Combine Pasta & Cheese: Add the cooked pasta, shredded jack cheese, and cheddar cheese. Mix well. If needed, add some reserved pasta water (starting with ¼ cup) to make the sauce creamy and coat the pasta completely.
- Assemble the Casserole: Pour the pasta mixture into the greased 9×13-inch casserole dish. Top with slices of provolone cheese.
- Bake: Bake for 15-20 minutes at 350°F (175°C) until the cheese is melted and bubbly. Then, broil on LOW for about 2 minutes until the cheese is golden brown.
- Serve: Garnish with fresh chopped parsley and serve!
Notes
- For extra flavor, you can add sautéed mushrooms to the beef mixture.
- Feel free to use whole-wheat pasta for a healthier option.
- This dish can be made ahead of time and stored in the fridge for up to 2 days before baking.
Nutrition
- Serving Size: 1 serving
- Calories: 554
- Sugar: 6g
- Sodium: 950mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 70mg
