Ingredients

• 16 ounces bowtie pasta
• 3 tablespoons olive oil , divided
• 1 pound ground beef
• 1 poblano pepper or green bell pepper , thinly sliced
• 1 pepper , thinly sliced red or yellow bell
• 1 cup sweet onion
• 2 cloves garlic , minced
• 1 teaspoon dried oregano
• 0.75 teaspoons salt
• 0.25 teaspoons crushed red pepper
• 3 tablespoons all purpose flour
• 1 , 14.5-ounce
• 1 , 8-ounce
• 1.5 cups provolone cheese , divided
• 1 cup bread crumbs

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. 2 Cook pasta according to package directions; drain. Add to the prepared baking dish.
3. 3 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.
4. 4 Season with garlic, oregano, salt and crushed red pepper. Cook until fragrant, 1 minute. Dust with flour and cook, stirring, for 1 minute.
5. 5 Mix in broth, and bring to a boil, stirring, until thickened and bubbly.
6. 6 Add cream cheese to the skillet. Cook and stir until melted.
7. 7 Stir in 1 cup provolone cheese until melted.
8. 8 Add mixture to the baking dish; stir to combine. Top with remaining 1/2 cup provolone cheese.
9. 9 Toss bread crumbs with remaining 2 tablespoons olive oil in a small bowl to coat. Spread over the mixture.
10. 10 Bake until browned and bubbly, 20 minutes.

Nutrition per serving