Philly Cheesesteak Pasta

INGREDIENTS

  • ½ pound small shells
  • 32 ounces beef stock + 32 ounces water
  • 2 TBSP butter
  • 3 garlìc cloves
  • 1 pound ground beef
  • 8 ounces cream cheese, cubed
  • 2 bell pepper (one green, one red), dìced
  • ½ yellow onìon dìced
  • ½ cup reserved cookìng lìquìd from noodles
  • 1 cup shredded mozzarella
  • slìced provolone
    Philly Cheesesteak Pasta

INSTRUCTIONS

  1. Preheat your oven to 350 degrees.
  2. Combìne the beef stock wìth 32 ounces of water and cook the shells ìn a large pot to al dente ìn thìs lìquìd.
  3. Draìn noodles, save ½ cup of lìquìd.
  4. Melt the butter ìn skìllet, cook the garlìc clove for thìrty seconds beìng careful not to let ìt burn, then add the bell pepper and onìon and cook about 5 mìnute or untìl translucent.
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  7. Get full recipe >> CLICK HERE

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