Philly Cheesesteak Pasta

Philly Cheesesteak Pasta


    ½ pound small shells
    32 ounces beef stock + 32 ounces water
    2 TBSP butter
    3 garlic cloves
    1 pound ground beef
    8 ounces cream cheese, cubed
    2 bell pepper (one green, one red), diced
    ½ yellow onion diced
    ½ cup reserved cooking liquid from noodles
    1 cup shredded mozzarella
    sliced provolone

Philly Cheesesteak Pasta


heat up your kitchen appliance to 350 degrees.
mix the meat stock with thirty two ounces of water and cook the shells in a large pot to al dente during this liquid.
Drain noodles, save ½ cup of liquid.
soften the butter in pan, cook the garlic for 30 seconds being careful to not let it burn, then add the bell pepper and onion and cook regarding five minute or till clear.
Add within the hamburger, season with salt and pepper, and cook till beef is not any longer pink.
combine within the cheese till liquefied - a second or 2.
Stir within the reserved change of state liquid from the noodles, pasta, and chopped cheese.
prime with sliced provolone and move into the kitchen appliance to soften if your pan is oven-proof.
If your pan isn't oven-proof, transfer mixture to an outsized lubricated baking dish and topwith the provolone cheese.
Bake for twenty to twenty five minutes or till the provolone is totally liquefied. Enjoy!


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