Philly Cheesesteak Pasta Bake

**Ingredients:**

*For the Pasta Bake:*

• 300g pasta (penne or rotini)

• 500g ground beef or thinly sliced steak

• 1 onion, thinly sliced

• 1 green bell pepper, thinly sliced

• 1 red bell pepper, thinly sliced

• 2 garlic cloves, minced

• 250ml beef broth

• 200g cream cheese

• 200g shredded mozzarella cheese

• 1 tbsp olive oil

• Salt and black pepper, to taste

*For Topping:*

• 4–6 slices provolone cheese

• Extra sautéed peppers and onions (optional)

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**Instructions:**

1. **Cook the Pasta** Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
2. **Prepare the Meat and Vegetables** In a large skillet, heat olive oil over medium heat. Add sliced onion and peppers, sautéing until softened, about 5–7 minutes. Remove and set aside. In the same skillet, cook the beef until browned. Add garlic and cook for 1 minute more. Season with salt and pepper.
3. **Make the Sauce and Assemble** Reduce heat to low and stir in beef broth and cream cheese until melted and creamy. Add cooked pasta, mozzarella, and half of the sautéed peppers and onions. Mix well and transfer to a baking dish. Top with provolone slices.
4. **Bake and Serve** Preheat oven to 190°C (375°F) and bake for 15–20 minutes until cheese is melted and bubbly. Spoon a hot portion into a bowl and top with remaining sautéed peppers and onions.

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**Nutrition (per serving):**

• Calories: 650 kcal

• Carbohydrates: 48 g

• Fat: 32 g

• Protein: 38 g

Wow, what a great idea! I’m definitely going to make this. Thanks for sharing the recipe.