Creamy Beef and Pepper Pasta

Instructions

Step 1 Cook the penne pasta according to package instructions until al dente, then drain and set aside.
/n Step 2 In a large skillet, heat olive oil over medium heat and sauté the diced onion and sliced bell pepper until softened.
/n Step 3 Add the minced garlic and cook for about 30 seconds until fragrant.
/n Step 4 Add the ground beef and cook until browned, breaking it apart as it cooks, then drain excess grease.
/n Step 5 Stir in the beef broth and heavy cream, bringing the mixture to a gentle simmer.
/n Step 6 Add the cream cheese and stir until melted and smooth.
/n Step 7 Mix in mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and black pepper.
/n Step 8 Add the cooked pasta to the skillet and toss until fully coated in the creamy sauce.
/n Step 9 Let it simmer for a couple of minutes until the sauce thickens slightly.
/n Step 10 Garnish with chopped parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce. This dish can also be frozen for up to 2 months, though the sauce may need stirring after reheating.