- ½ pound small shells
- 32 ounces beef stock + 32 ounces water
- 2 TBSP butter
- 3 garlic cloves
- 1 pound ground beef
- 8 ounces cream cheese, cubed
- 1 green or red pepper diced
- ½ yellow onion diced
- ½ cup reserved cooking liquid from noodles
- 1 cup shredded mozzarella
- sliced provolone
How to Make It
- Preheat your oven to 350 degrees.
- Combine the beef stock with 32 ounces of water and cook the shells in a large pot to al dente in this liquid.
- Drain noodles, save ½ cup of liquid.
- Melt the butter in skillet, cook the garlic clove for thirty seconds being careful not to let it burn, then add the bell pepper and onion and cook about 5 minute or until translucent.
- Add in the ground beef, season with salt and pepper, and cook until beef is no longer pink.
- Mix in the cream cheese until melted - a minute or two.
- Stir in the reserved cooking liquid from the noodles, pasta, and shredded mozzarella.
- Top with sliced provolone and pop in the oven to melt if your skillet is oven-proof.
- If your skillet is NOT oven-proof, transfer mixture to a large greased baking dish and topwith the provolone cheese.
- Bake for 20 to 25 minutes or until the provolone is completely melted. Enjoy!
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