Ingredients:

12 oz pasta (penne or rigatoni)
1 lb ground beef
1 tablespoon olive oil
1 large onion, chopped
1 green bell pepper, chopped
8 oz mushrooms, sliced
2 cloves garlic, minced
2 cups beef broth
1 cup heavy cream
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Cook the pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add ground beef and cook until browned, breaking it up with a spoon.
Add chopped onion, bell pepper, mushrooms, and garlic to the skillet. Cook for 5-7 minutes until vegetables are tender.
Pour in beef broth and bring to a simmer. Cook for 5 minutes, allowing the flavors to meld.
Stir in heavy cream and let it simmer for another 5 minutes until the sauce thickens slightly.
Add shredded provolone and mozzarella cheese to the skillet, stirring until the cheese melts and the sauce becomes creamy.
Season with salt and pepper to taste.
Add the cooked pasta to the skillet and toss to coat it with the sauce.
Garnish with chopped parsley before serving.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 550 kcal | Servings: 6 servings