Ingredients:
- 1 lb ground beef (90/10 lean is preferable)
- 1 green bell pepper, sliced
- 1 onion, sliced
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 2 tbsp Worcestershire sauce
- 3 cups beef broth
- 2 cups water
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 lb rotini pasta (uncooked)
- 3 oz provolone cheese, shredded
- 1/4 cup reduced-fat cream cheese
Instructions:
- In a large pot, brown the ground beef over medium-high heat. Drain any excess fat.
- Add the bell pepper, onion, and mushrooms to the pot and cook until softened, about 5 minutes.
- Stir in the garlic and cook for 1 minute longer.
- Add the Worcestershire sauce, beef broth, water, salt, garlic powder, and onion powder. Bring to a boil, then reduce heat to simmer and cook for 10 minutes.
- Stir in the pasta and cook according to package directions, until pasta is al dente.
- Remove from heat and stir in the provolone and cream cheese until melted and combined.
- Serve immediately,
