Ingredients

The following ingredients have 4 Servings
  • 1/2 pound small shells
  • 32 ounces beef stock + 32 ounces water
  • 2 tablespoons butter
  • 2 garlic cloves (minced)
  • 1 pound ground beef
  • 8 ounces cream cheese
  • 1 green pepper (diced)
  • 1/2 yellow onion (diced)
  • 1/2 cup reserved pasta water
  • 1 cup shredded mozzarella
  • 6 slices provolone cheese

Instruction

  • Preheat your oven to 350 degrees. 
  • Combine the beef stock with 32 ounces of water and cook the shells in it according to package directions.  Reserve 1/2 cup of the reserved pasta water.
  • In an oven proof skillet (see note for alternative), melt the butter, cook the garlic clove for thirty seconds, then add the bell pepper and onion and cook until tender, about 5 minutes.
  • Add in the ground beef, season with salt and pepper, and cook through. Drain the grease, then return to heat and stir in the cream cheese until melted.
  • Stir in the reserved cooking liquid from the noodles, the noodles, and the shredded mozzarella.
  • Top with sliced provolone. Bake for 20 to 25 minutes or until the provolone is completely melted.