Philly Cheese Rotini
Rated 5.0 stars by 1 users
Servings
6
Prep Time
10 minutes
Cook Time
25 minutes
Author:
3 Farm Daughters
Experience the rich flavors of our Philly Cheese Rotini—a creamy twist on a classic pasta dish. Tender rotini pasta is coated in a luscious Philly cheese sauce, blended with sautéed bell peppers, onions, and ground beef. Finished with a sprinkle of shredded provolone and fresh parsley, it's a comforting and indulgent meal that's sure to be a hit.
Ingredients
1 box 3 Farm Daughters Rotini
1 lb ground beef
1 tbsp extra virgin olive oil
1/2 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 green bell pepper, seeded, sliced
1 medium onion, sliced
8 oz mushrooms, sliced
3 cloves garlic
- 2 tbsp Worcestershire sauce
2 tbsp mustard
3 cups beef broth
3 cups water
4 oz provolone cheese, shredded
1/4 cup cream cheese
Parsley for garnish
Directions
Coat a large Dutch oven with extra virgin olive oil and heat over medium-high heat. Cook the ground beef for approximately 5 minutes, or until it's browned and no longer pink. Remove the beef from the pot, leaving the drippings in.
Thinly slice the pepper and onion, and mince the garlic. Add more olive oil spray to the pot if needed, then add the sliced pepper, onion, and mushrooms. Cook the vegetables for 10 minutes, or until they're slightly caramelized. Add the minced garlic and cook until fragrant, about 1 minute.
Return the cooked beef to the pot. Pour in Worcestershire sauce and mustard, followed by beef broth and water. Use a wooden spoon to scrape any burnt bits from the bottom of the pot.
Season with kosher salt, garlic powder, and onion powder. Bring the liquid to a boil, then add the pasta.
Stir the pasta, cover the pot, and reduce the heat to simmer. Cook the pasta for approximately 12 minutes, or until there is no firm core.
Once the pasta is cooked, stir in the provolone and cream cheese until they're melted and well combined.
Taste the dish for seasoning and adjust as needed.
Garnish with parsley and serve warm.
