Ingredients
Scale
- 10 ounces rigatoni pasta
- 1 pound ground beef
- 8 ounces fresh mushrooms, sliced
- 1 large green bell pepper, chopped
- 1 large onion, chopped
- 2 cups milk (whole and half-and-half)
- 1 cup provolone cheese, diced or shredded
- Fresh parsley for garnish
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- In a skillet over medium heat, brown the ground beef with salt and pepper; remove from skillet.
- Sauté mushrooms, bell pepper, and onion in the same skillet until softened; add garlic and cook briefly.
- In another pan, melt butter and whisk in flour to form a roux. Gradually stir in milk until thickened.
- Mix in provolone cheese until melted. Combine pasta with beef and vegetables; toss to coat.
- Serve garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 560
- Sugar: 4g
- Sodium: 720mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 85mg