Philly Cheesesteak Pasta Bake
A comforting pasta casserole that combines the classic flavors of a Philly cheesesteak with pasta, perfect for family weeknight dinners.
Ingredients
Pasta and Sauce Ingredients
- 8 ounces Pasta shells Choose a larger shell for texture.
- 1 tablespoon Olive oil
- 1 pound Ground beef
- 1 Green bell pepper, diced
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup Beef broth
- 8 ounces Cream cheese, softened
- 2 cups Provolone cheese, shredded Can substitute with mozzarella or cheddar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the pasta shells according to package directions until they are al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Season the mixture with salt, pepper, and Worcestershire sauce.
- Stir in beef broth, bringing it to a simmer.
- Add cream cheese, stirring until fully melted and combined.
- Toss the cooked pasta with the beef and cheese mixture, ensuring the pasta is evenly coated.
- Transfer to a greased 9x13-inch baking dish.
- Sprinkle shredded provolone on top.
- Bake for 20-25 minutes, until the cheese is bubbly and golden.
- Let the casserole cool slightly before serving.
Notes
For extra flavor, consider adding mushrooms or jalapeños to the beef mixture. Store leftovers in an airtight container in the fridge for 3-4 days. Reheat in the microwave or oven until warmed through.