1 Large Yellow Onion, halved and sliced into 1/2-inch slices
1 1/2 Tsp Salt, divided
1 Red Bell Pepper, halved and sliced into 1/2-inch slices
2 Garlic Cloves, minced
1 lb Ground Beef (or Ground Chuck)
1 Tsp Black Pepper
12 oz Rotini Pasta, uncooked
32 oz Low Sodium Chicken Broth
6 oz Shredded Provolone Cheese, divided
6 oz Shredded Pepper Jack Cheese, divided
Directions:
Preheat the oven to 400 degrees F. Slice the onion and bell pepper, mince the garlic.
Heat oil in a dutch oven over medium-high heat. Add the onion and 1 Tsp salt and sauté for about 5 minutes or until the onions are soft and starting to brown. Add the bell pepper and continue to cook for 2-3 minutes or until the pepper starts to soften. Add the garlic and stir to combine.
Reduce the heat to medium. Add the ground beef (or ground chuck), remaining ½ tsp salt, and pepper. Cook until the beef is completely cooked through, breaking apart as it cooks, about 7-8 minutes.
Add the dry pasta and chicken broth. Stir to combine. Cover and bring to a boil. Vent the cover and reduce the heat to medium-low and let simmer for 15-20 minutes or until the pasta is cooked through and most of the liquid is absorbed. Stir occasionally to prevent the noodles from sticking to the bottom.
Add about 2/3 of each cheese and stir to combine. The cheese should melt while stirring. Sprinkle the remaining cheese over the top. Keep uncovered and place in the oven to melt the cheese on top, about 5 minutes.
Remove from the oven and serve immediately while still hot. Enjoy!
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1 Large Yellow Onion, halved and sliced into 1/2-inch slices
1 1/2 Tsp Salt, divided
1 Red Bell Pepper, halved and sliced into 1/2-inch slices
2 Garlic Cloves, minced
1 lb Ground Beef (or Ground Chuck)
1 Tsp Black Pepper
12 oz Rotini Pasta, uncooked
32 oz Low Sodium Chicken Broth
6 oz Shredded Provolone Cheese, divided
6 oz Shredded Pepper Jack Cheese, divided
Directions:
Preheat the oven to 400 degrees F. Slice the onion and bell pepper, mince the garlic.
Heat oil in a dutch oven over medium-high heat. Add the onion and 1 Tsp salt and sauté for about 5 minutes or until the onions are soft and starting to brown. Add the bell pepper and continue to cook for 2-3 minutes or until the pepper starts to soften. Add the garlic and stir to combine.
Reduce the heat to medium. Add the ground beef (or ground chuck), remaining ½ tsp salt, and pepper. Cook until the beef is completely cooked through, breaking apart as it cooks, about 7-8 minutes.
Add the dry pasta and chicken broth. Stir to combine. Cover and bring to a boil. Vent the cover and reduce the heat to medium-low and let simmer for 15-20 minutes or until the pasta is cooked through and most of the liquid is absorbed. Stir occasionally to prevent the noodles from sticking to the bottom.
Add about 2/3 of each cheese and stir to combine. The cheese should melt while stirring. Sprinkle the remaining cheese over the top. Keep uncovered and place in the oven to melt the cheese on top, about 5 minutes.
Remove from the oven and serve immediately while still hot. Enjoy!
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