Ingredients:
- 8 oz. bow tie pasta
- 1 qt. of good beef broth plus 2 c., separated
- 4 tbsp. butter, divided
- 4 tbsp. minced garlic
- 1 lb. ground beef
- 1/2 tsp. salt (more or less to taste)
- 1/2 tsp. pepper (more or less to taste)
- 2 tbsp. Worcestershire sauce
- 8 oz. cream cheese
- 1 green pepper diced
- 1 sweet onion diced
- 8 oz. sliced baby bella mushrooms
- 1 c. shredded mozzarella cheese
- Sliced provolone cheese
Directions:
- Preheat oven to 350 degrees.
- Put one quart of beef stock beef in a large pot and add an equal amount of water.
- Cook pasta in stock and water according to package directions. When drained, stir in 2 tablespoons of butter, cover, and reserve.
- Melt the remaining 2 tablespoons butter in a large heavy cast iron skillet.
- Cook and stir the peppers and onions for five minutes, then add mushrooms and garlic.
- Meanwhile, in a separate pan, sear and brown ground beef.
- Cook vegetables until water is mostly evaporated and vegetables are starting to caramelize just a bit.
- Add beef to vegetable pan.
- Combine and add salt and pepper and Worcestershire sauce.
- Stir in the cream cheese until melted.
- Stir in the remaining 2 cups beef broth, the noodles, and the shredded mozzarella.
- Top with sliced provolone and bake 25-30 minutes until cheese is melted and barely begins to brown on top.
Sarabeth doubles this recipe for her family to have leftovers, and quadruples it for potlucks and other large gatherings.
Enjoy!