Philly Cheese Steak Casserole
Description
Make a super easy, delicious meal with a few simple ingredients that your family will ask for again and again. It has the Philly Cheese Steak flavors that everyone loves in a pasta casserole.
Ingredients
1/2 lb. small pasta shells
32 oz. beef stock
32 oz. water
2 T. butter
2 garlic cloves, minced
1 lb. ground beef
8 oz. cream cheese
1 green bell pepper, diced
1/2 yellow onion, diced
1/2 c. reserved pasta water
1 c. shredded Mozzarella cheese
6 slices Provolone cheese
Directions
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Preheat oven to 350 degrees F.
In a large pot, combine the beef stock with 32 oz. water; stir; when boiling, add the shells and cook according to package directions. When finished cooking, reserve 1/2 c. of the cooking pasta water; drain. Set pasta aside.
In an oven-proof skillet*, melt the butter; cook the garlic for 30 seconds; add the bell pepper and onion; cook until tender, about 5 minutes.
Add in the ground beef; season with salt and pepper; cook until no longer pink. Discard the excess grease; return to heat; stir in the cream cheese until melted.
Stir in the shells, the reserved cooking water from the pasta, and the shredded Mozzarella cheese. Top with sliced Provolone cheese.
Bake 20 - 25 minutes or until the Provolone is completely melted.
Serve.
Leftovers can be stored in an air tight container in the refrigerator for up to 4 days.
6 servings.