Indulge in the ultimate comfort food with our Philly Cheesesteak Pasta Bake. This dish beautifully marries the rich, savory flavors of a classic Philly cheesesteak with the creamy, satisfying texture of a pasta bake, making it a standout option for weeknight dinners or family gatherings.
Ingredients
Scale:
12 ounces of penne or rigatoni pasta
1 pound ground beef (preferably lean)
1 medium onion, diced
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 cup sliced mushrooms (optional)
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
2 cups heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1/2 cup grated Parmesan cheese
Chopped parsley for garnish (optional)
Instructions
Preheat your oven to 375°F (190°C).
In a large pot, bring salted water to a boil. Add the pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, add a splash of olive oil. Once hot, add the diced onion and bell peppers. Cook for about 5-7 minutes until softened.
Push the vegetables to one side of the skillet and add the ground beef. Cook until browned, breaking it apart. Season with salt, pepper, garlic powder, and onion powder.
In a large bowl, whisk together the heavy cream and Worcestershire sauce. Stir in half of the provolone and mozzarella cheeses.
Mix the cooked pasta with the sauce mixture in the skillet with beef and vegetables.
Transfer the mixture to a greased 9x13 inch baking dish. Spread evenly.
Top with the remaining provolone and mozzarella cheeses, and sprinkle with grated Parmesan cheese.
Bake for 25-30 minutes until the cheese is bubbly and golden brown.
Garnish with chopped parsley if desired, and let cool for a few minutes before serving.
