As the golden sunlight streams through the kitchen window, the aroma of a bubbling, cheesy pasta bake fills the air, taking me back to the cozy family dinners of my childhood. Growing up, my mom had a knack for turning simple ingredients into mouthwatering dishes that left everyone at the table smiling. One of our favorites was her take on a classic Philly cheesesteak, and over the years, it evolved into this Cheesy Philly Pasta Bake—a dish that embodies warmth, comfort, and a touch of nostalgia.
It was during one of those chilly winter evenings, the kind where the snow softly blankets the world outside and the warmth inside seems to embrace you like a hug, that my mom first made this dish. I remember helping her in the kitchen, my tiny hands stirring the pot while she added in the creamy provolone cheese. We chatted about our day, her laughter mingling with the sizzling sounds of the skillet. As the pasta bake cooked, the rich smell of seasoned beef and melting cheese would waft through the house, drawing us all to the table with eager anticipation.
Fast forward to my own family gatherings, and this recipe has become a staple. It’s not just a meal; it’s a conversation starter, a comfort, and a reminder of the bonds we share. Each bite of the cheesy, savory pasta brings back those memories of family and warmth, making it more than just a recipe—it’s a piece of home.
The beauty of this Cheesy Philly Pasta Bake lies in its simplicity and heartiness. With tender ground beef, a medley of colorful bell peppers and mushrooms, and creamy provolone cheese, it’s a dish that satisfies both the stomach and the soul. Whether you’re feeding a hungry family after a long day or looking for a comforting meal to share with friends, this bake is sure to become a favorite.
So, gather your loved ones, preheat your oven, and let the magic of this recipe transform your meal into a delightful experience that will be remembered long after the plates are cleared. Here’s to making new memories with a dish that’s as comforting as a warm hug and as satisfying as a hearty meal shared with those you care about.
How to Make Cheesy Philly Pasta Bake
Click here to get printable version
Ingredients
- 1 pound lean ground beef
- 2 tablespoons salted butter
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
- 1 red bell pepper, deseeded and sliced
- 1 green bell pepper, deseeded and sliced
- 1 medium yellow onion, sliced
- 8 ounces baby portobello mushrooms, sliced
- 4 cups beef broth
- 8 ounces cavatappi pasta
- 4 ounces cream cheese, cubed
- 12 slices provolone cheese
Directions
- Preheat the oven to 350°F.
- In a large oven-safe skillet, brown the ground beef over medium heat. Once fully cooked, drain off any excess fat.
- Add the butter to the skillet and let it melt. Stir in Worcestershire sauce, onion powder, garlic powder, sea salt, and black pepper.
- Next, toss in the sliced bell peppers and onions. Cook for about 5 minutes, until they soften.
- Add the mushrooms to the mixture and continue cooking for another 5 minutes, stirring occasionally.
- Pour in the beef broth and bring the mixture to a boil. Stir in the cavatappi pasta and cook for about 8 minutes, until the pasta is tender.
- Turn off the heat and mix in the cream cheese cubes, stirring until fully melted and combined.
- Layer the provolone cheese slices on top of the pasta mixture.
- Transfer the skillet to the oven and bake for 20 minutes, or until the cheese is bubbly and slightly golden.
- Remove from the oven and serve hot, optionally garnishing with chopped parsley.
Storing Suggestion
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. If reheating in the oven, cover with foil to keep the cheese from over-browning.
Cooking Tips
If you prefer a spicier kick, consider adding some red pepper flakes when cooking the ground beef. For a more traditional Philly flavor, use thinly sliced ribeye steak instead of ground beef.
Serving Suggestions
This dish pairs well with a fresh garden salad or garlic bread. For an extra touch, sprinkle some grated Parmesan on top just before serving.
Ingredient Substitutions
If you don’t have cavatappi pasta on hand, you can substitute it with penne, fusilli, or any other short pasta. Feel free to use cheddar or mozzarella if you don’t have provolone cheese.
Seasonal Variations
In the summer, you can add fresh zucchini or squash for a seasonal twist. During the colder months, roasted butternut squash or sweet potatoes can complement the flavors well.
Allergen Information
This recipe contains dairy (butter, cream cheese, provolone) and gluten (pasta). You can use gluten-free pasta and dairy-free alternatives, such as vegan cheese, to accommodate dietary restrictions.
FAQ:
Can I make this recipe ahead of time?
Yes, you can prepare the dish in advance and refrigerate it before baking. When ready to serve, bake it in the oven as instructed, adding a few extra minutes to ensure it’s heated through.
Can I freeze the leftovers?
While this dish is best when freshly made, you can freeze leftovers. Just be sure to cool it completely, then store it in an airtight container for up to 2 months.
What other vegetables can I add?
Feel free to add other vegetables like zucchini, spinach, or even broccoli. Just be sure to cook them through before adding to the pasta mixture.
Can I use a different type of cheese?
Yes, you can substitute provolone with mozzarella, cheddar, or even a mix of cheeses for a different flavor profile.
How do I prevent the cheese from burning on top?
If the cheese starts to brown too quickly while baking, cover the skillet with foil for the remaining time to avoid over-browning.
What is the best way to reheat leftovers?
The best way to reheat this dish is in the oven at 350°F. Cover with foil and bake until thoroughly warmed. You can also reheat individual portions in the microwave.
Cheesy Philly Pasta Bake
Ingredients
- 1 pound lean ground beef
- 2 tablespoons butter salted
- 1 teaspoon Worcestershire sauce
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper ground
- 1 red bell pepper deseeded and sliced
- 1 green bell pepper deseeded and sliced
- 1 medium yellow onion sliced
- 8 ounces baby portobello mushrooms sliced
- 4 cups beef broth
- 8 ounces cavatappi pasta
- 4 ounces cream cheese cubed
- 12 slices provolone cheese
Instructions
- Preheat your oven to 350°F.
- In a large oven-safe skillet, cook the ground beef until fully browned, then drain off any excess fat and liquid.
- Add the butter to the skillet, letting it melt completely. Next, mix in Worcestershire sauce, onion powder, garlic powder, salt, and black pepper.
- Stir in the sliced bell peppers and onion, cooking until they begin to soften. Add the sliced mushrooms and cook for another 5 minutes.
- Pour in the beef broth and bring the mixture to a boil. Stir in the cavatappi pasta and cook according to the package instructions, about 8 minutes.
- Turn off the heat, then stir in the cream cheese cubes until melted and fully incorporated. Cover the skillet with provolone slices.
- Transfer the skillet to the oven and bake for 20 minutes, or until the cheese is bubbly and golden around the edges.
- Serve immediately, optionally garnishing with freshly chopped parsley. Enjoy!
