This Philly cheesesteak casserole tastes great, especially the crumb topping. It is a creamy, filling pasta bake with ground beef, bell peppers, and onion.

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 6

Ingredients
16 ounces bowtie pasta
3 tablespoons olive oil, divided
1 pound ground beef
1 poblano pepper or green bell pepper, thinly sliced
1 red or yellow bell pepper, thinly sliced
1 cup thinly sliced sweet onion
2 cloves garlic, minced
1 teaspoon dried oregano
3/4 teaspoon salt
1/4 teaspoon crushed red pepper
3 tablespoons all purpose flour
1 (14.5-ounce) can lower sodium beef broth
1 (8-ounce) package cream cheese, softened and cut up
1 1/2 cups shredded provolone cheese, divided
1 cup soft bread crumbs
Directions
Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13-inch baking dish.
Cook pasta according to package directions; drain. Add to the prepared baking dish.
Meanwhile, heat 1 tablespoon of the oil in a 12-inch skillet over medium heat. Add ground beef, and cook for 4 minutes. Add peppers and onions. Cook until beef is browned and vegetables are tender, about 8 minutes.
Season with garlic, oregano, salt and crushed red pepper. Cook until fragrant, 1 minute. Dust with flour and cook, stirring, for 1 minute.
Mix in broth, and bring to a boil, stirring, until thickened and bubbly.
Add cream cheese to the skillet. Cook and stir until melted.
Stir in 1 cup provolone cheese until melted.
Add mixture to the baking dish; stir to combine. Top with remaining 1/2 cup provolone cheese.
Toss bread crumbs with remaining 2 tablespoons olive oil in a small bowl to coat. Spread over the mixture.
Bake until browned and bubbly, 20 minutes.

Nutrition Facts

Calories 730
Total Fat 42g Saturated Fat 19g Cholesterol 125mg Sodium 1091mg Total Carbohydrate 47g Dietary Fiber 3g Total Sugars 5g Protein 39g Vitamin C 67mg Calcium 334mg Iron 5mg Potassium 621mg