Description

A comforting skillet supper turned into an oven-baked casserole, delivering the savory, rich satisfaction of a classic street sandwich in a family-style format.

Ingredients

Scale

12 ounces dry rigatoni or penne pasta
1.5 pounds ground beef (85/15)
1 large yellow onion, sliced
2 medium green bell peppers, sliced
8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
2 tablespoons Worcestershire sauce
2 tablespoons all-purpose flour
1.5 cups low-sodium beef broth
3/4 cup heavy cream
4 ounces cream cheese, softened and cubed
8 ounces provolone cheese, shredded (divided)
4 ounces low-moisture mozzarella cheese, shredded
1.25 teaspoons kosher salt (divided)
1/2 teaspoon black pepper
1 tablespoon olive oil (divided)

Instructions

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Boil pasta in salted water for 7 to 8 minutes (2 to 3 minutes shy of package al dente directions). Drain, rinse briefly under cool water, and set aside.
Heat a large skillet over medium-high heat. Add ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook 5 to 6 minutes until browned and crumbled. Transfer beef to a plate with a slotted spoon, leaving 1 tablespoon fat in skillet.
Add remaining olive oil to skillet over medium heat. Sauté sliced onion, bell peppers, and mushrooms with 1/2 teaspoon salt for 7 to 9 minutes until tender and browned. Add minced garlic and cook for 1 minute until fragrant.
Sprinkle flour over vegetables; stir constantly for 1 to 2 minutes. Pour in Worcestershire sauce and beef broth, scraping up browned bits. Stir in softened cream cheese cubes and heavy cream until melted and smooth. Simmer 2 minutes until thickened; season with remaining salt and pepper.
Turn off heat. Fold cooked beef, drained pasta, and 1 cup (4 ounces) provolone into the skillet. Transfer mixture into prepared 9×13-inch baking dish in an even layer.
Top with remaining 4 ounces provolone and 4 ounces mozzarella. Bake uncovered at 375°F (190°C) for 20 to 25 minutes until bubbly and cheese is melted and golden. Rest 10 minutes before serving.

Prep Time: 20 minutes
Cook Time: 40 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1
Calories: 400
Sugar: 3g
Sodium: 800mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 2g
Protein: 25g
Cholesterol: 80mg

Keywords: Cool completely and refrigerate in airtight containers for up to 4 days. Assemble, cover tightly, and refrigerate up to 24 hours before baking; add 10 to 15 minutes to baking time. Freeze assembled unbaked casserole wrapped in plastic and foil for up to 2 months; thaw 24 hours in refrigerator before baking.