Philly Cheese One-Pot Pasta

Name: Philly Cheese One-Pot Pasta
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 pound ground beef; ¼ teaspoon ground thyme; ¼ teaspoon garlic powder; ¼ teaspoon salt; ¼ teaspoon ground black pepper; ½ cup finely diced green bell pepper; 1 (6 ounce) can mushrooms; ½ cup finely diced onion; 2 ½ cups beef broth; 1 ¼ cups milk; 1 (8 ounce) package seashell pasta; ½ (8 ounce) package shredded Provel cheese; ½ (8 ounce) package shredded pepper Jack cheese

1 Review

A creamy, cheesy, budget-friendly, one-pot pasta dish of my own creation, with no need for heavy sour cream or cream cheese! You can fancy this up by using thinly sliced rib-eye or keep it budget with ground beef. Best of all, 30 minutes on the stove and you're done! I make this with Provel for that smoky/salty flavor, but if you're not a native St. Louisian and don't care for it, you can sub white American.

By Ashley Nieto

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Recipe Summary

cook:

40 mins

total:

50 mins

prep:

10 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 1
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.

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Step 2
Stir thyme, garlic powder, salt, and pepper into the beef. Add bell pepper and cook over medium heat for 3 minutes. Stir in mushrooms and onion and continue cooking over medium heat until onions become translucent, 5 to 7 minutes. Pour in beef broth, milk, and pasta.
Step 3
Cover and bring to a boil over high heat. Reduce heat and let simmer, stirring occasionally, until pasta has softened, 20 to 25 minutes. Add 1/2 the Provel cheese and 1/2 the pepper Jack cheese at a time, stirring after each addition, until cheeses are fully melted. Remove from heat; sauce will thicken slightly as it cools.

Cook's Note:

You can use any small pasta that you'd like, such as orecchiette, mini penne, etc.

Nutrition Facts

Per Serving:

468 calories; protein 30g; carbohydrates 33.9g; fat 23.6g; cholesterol 91.2mg; sodium 842.6mg. Full Nutrition

BOOKMARKER

10/28/2021

11.23.21 PHILLY CHEESE ONE-POT PASTA ...This is worth keeping, but it needs some work. Ingredients: More, more, more onions & peppers. I added a whole onion & pepper, strips; & still not nearly enough. The mushrooms I used were an 8oz can. I used some liquid from it rather than open another can of broth, which there was too much of anyway - liquid, that is. I think you could reduce liquid by 1/4-1/2c - or you could add more pasta, 2 ounces, which isn't a bad idea because there is a lot of sauce. I used a 7oz package roast beef, sandwich type, & that was more than plenty. 'Only a pinch of thyme as a little is enough for me. Direction: Sauteed onion till half way cooked, added pepper, mushrooms & spices for a few minutes. Poured in liquids & pasta as directed. Once heated, I added the roast beef cut into strips. Covered & stirred occasionally. Once pasta was cooked, gradually added the cheese - White American & Pepper-Jack. E liked. BOOKMARKER

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BOOKMARKER

10/28/2021

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Philly Cheese One-Pot Pasta

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Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (1)

Most helpful positive review

All Reviews for Philly Cheese One-Pot Pasta

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Philly Cheese One-Pot Pasta

Gallery

Recipe Summary

Ingredients

Directions

Cook's Note:

Nutrition Facts

Reviews (1)

Most helpful positive review

All Reviews for Philly Cheese One-Pot Pasta