Instructions
Step 1. Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente.
Step 2. During the last 3 minutes of cooking, add the broccoli florets to the pasta water.
Step 3. Drain the pasta and broccoli and set aside.
Step 4. Season the beef with garlic powder, onion powder, Italian seasoning, salt, and black pepper.
Step 5. Heat the olive oil in a large skillet over medium-high heat.
Step 6. Add the beef and cook for 4 to 6 minutes until browned and cooked to your desired doneness. Remove and set aside.
Step 7. In the same skillet, sauté the diced red bell pepper for 2 to 3 minutes until slightly tender.
Step 8. For the cheese sauce, melt the butter in a large saucepan over medium heat.
Step 9. Add the minced garlic and cook for 30 seconds until fragrant.
Step 10. Whisk in the flour and cook for 1 minute.
Step 11. Gradually pour in the milk, whisking constantly until smooth.
Step 12. Simmer for 3 to 4 minutes until slightly thickened.
Step 13. Stir in the mozzarella cheese, Parmesan cheese, salt, and black pepper until fully melted and creamy.
Step 14. Add the cooked pasta, broccoli, bell peppers, and beef to the cheese sauce.
Step 15. Toss everything together until evenly coated.
Step 16. Garnish with fresh parsley and serve immediately.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a skillet over low heat with a splash of milk to restore the creamy texture of the sauce.
Microwave individual portions in 30-second intervals, stirring between each interval until heated through.
Freeze in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Add a little extra cheese or milk when reheating if the sauce becomes too thick.
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