1 lb ground beef

1 green bell pepper, diced

1 onion, diced

3 cloves garlic, minced

8 oz cream cheese

1 cup beef broth

1 cup heavy cream

2 cups shredded provolone cheese

1 lb pasta (penne or rigatoni)

Salt and pepper to taste

1 tablespoon olive oil

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Cook pasta according to package instructions. Drain and set aside, reserving 1/2 cup of pasta water.
Heat olive oil in a large skillet over medium heat. Add diced bell pepper, onion, and garlic. Sauté for 4-5 minutes, or until softened and fragrant.
Add ground beef to the skillet, breaking it up as it cooks. Cook until browned, about 6-7 minutes. Season with salt and pepper.
Reduce heat to low. Add cream cheese, beef broth, and heavy cream to the skillet. Stir until the cream cheese melts and the sauce is smooth.
Stir in shredded provolone cheese, cooking until melted and the sauce is creamy. Add reserved pasta water if the sauce is too thick.
Add cooked pasta to the skillet, tossing until well coated with the creamy sauce.
Serve immediately and enjoy!

For a lighter version, swap ground beef with ground chicken, turkey, or a plant-based alternative.

Add sliced mushrooms for extra flavor and texture.

Substitute provolone with cheddar, mozzarella, or a cheese blend.

Spice it up with jalapeños, red pepper flakes, or hot sauce.