One-Pot Swedish Meatballs with Noodles

Home » Main Dishes » One-Pot Swedish Meatballs

Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. Make it into a 30-minute meal by prepping the meatballs ahead of time!

Author: Mandy Rivers | Published: 6/25/26

Oh, I can't wait until you make this one! You are going to love how simple and easy it is and you're really going to love that it all cooks in one pot. You won't even need a strainer for the noodles!

I came across a recipe on the Betty Crocker website for something very similar. The idea really appealed to me so I took a look! The noodle/sauce part of their recipe seemed a little puny and the reviews confirmed it. But I still wanted to make it so I figured out a better way!

Because theirs didn't really make a sauce (just noodles cooked in chicken broth with some half & half poured in), commenters said they were able to make it thicker by adding a cornstarch slurry. I knew we could do better!

WHY THIS RECIPE WORKS

1. The noodles cook in beef broth in the same pot the meatballs are cooked in so they will have loads of flavor.
2. The pan drippings will work with the starch from the noodles to make the sauce extra velvety and smooth (because pasta water + fat = magic).
3. Instead of using cornstarch or flour to thicken the sauce, this recipe uses a brown gravy packet which is easier and adds flavor.
4. Adding 1/2 cup of sour cream at the end will make the sauce creamy and more like traditional Swedish Meatball gravy.

WHY I'M EXCITED ABOUT THESE MEATBALLS

• These are the real deal! I don't typically use panko and milk (or nutmeg) in my meatballs but these ingredients are key in getting the texture and flavor of authentic Swedish meatballs.
• I like to double the meatball recipe and freeze half for the next time I make this one-pot wonder!
• You can make this a 30-minute meal by mixing and rolling the meatballs ahead of time (the night before or in the morning).
• You can make this a 20-minute meal by fully preparing the meatballs ahead of time. Refrigerate after they're cooked. Bring to room temperature while making the noodles and add 2 tablespoons of butter to the broth when cooking the noodles (because you won't have the pan drippings).
• If you freeze a batch, just thaw then follow the instructions in the note above.

5 FAQ ON ONE-POT SWEDISH MEATBALLS

1. Can I use prepared frozen meatballs. Yes. They won't be as good as these homemade meatballs, but technically yes. Here's how: Thaw the meatballs (in the fridge overnight would be best) and add 4 tablespoons of butter to the broth when cooking the noodles.

2. Can I use beef bullion instead of broth.  Absolutely! It's a little saltier than broth so don't add any salt without tasting the sauce first.

3. Can I use ground pork?  Yes! You can also use a combo of beef and pork (which is traditional to authentic Swedish meatballs). I've made this with a 50/50 combo and loved it! The meatballs were super tender. 

4. I don't have panko, can I use something else?  You can use traditional dried breadcrumbs but start with 1/2 cup and only 2 tablespoons of milk, then add more of either if needed. 

5. Which pot should I use?  You need something wide enough that the meatballs can cook in one layer with a little wiggle room and deep enough to cook the noodles. You don't want your giant soup pot but you need something bigger than a saucepan. 

MORE EASY ONE-POT MEALS

Spanish Rice with Ham - A homemade 30-minute, $10 meal for six made with perfectly seasoned Spanish rice cooked with ham steak that's easy to prepare and so delicious! 

Taco Rice with Queso -  (the kids' favorite!) A one-pan skillet dinner made with ground beef, taco seasoning and Mexican style rice drenched in an easy queso sauce. 

Salisbury Steak & Potato Skillet Dinner - A one-pan recipe with tender hamburger steaks, potatoes and scratch-made gravy that cooks in just 30 minutes. 

Mediterranean Chickpeas & Rice (one of my all-time favorites!) -  A hearty rice recipe with chickpeas flavored with bacon, tomatoes, onion and garlic. 

Chicken & Mushroom Rice - A quick and easy skillet meal recipe with savory chicken and buttery mushrooms cooked with rice in one pan. 

Southern Fried Potatoes & Sausage (a huge reader favorite!) - A budget-friendly skillet meal with smoked sausage, onions and southern-style fried potatoes. 

Recipe for One-Pot Swedish Meatballs

One-Pot Swedish Meatballs with Noodles

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 25 MinInactive time: 10 MinTotal time: 50 Min

Perfectly seasoned Swedish meatballs with velvety gravy and egg noodles come together in this simple, easy one-pan recipe. 

Ingredients

Swedish Meatballs

• 1 lb ground beef
• 1/2 small onion, minced
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/8 teaspoon ground nutmeg
• 1 teaspoon worcestershire sauce
• 1 cup plain panko breadcrumbs
• 1/4 cup milk

Sauce & Noodles

• 4 cups beef broth
• 6 cups egg noodles
• 1 packet brown gravy mix
• 1/2 cup cold water
• 1/2 teaspoon pepper
• 1/2 cup sour cream

Instructions

Meatballs

1. Combine all ingredients then mix until well combined. Roll into 14-15 meatballs.
2. Heat 1-2 tablespoons neutral oil in a 5-quart pot over medium heat then add meatballs in a single layer. Let the meatballs brown 1-2 minutes (until they can be moved without resistance) then rotate and continue to brown on other sides.
3. Once nicely browned, remove meatballs to a plate to add back later.

Sauce & Noodles

1. Add beef broth to the pot with the drippings from the meatballs then bring to a boil over high heat. Use a wooden spoon to scrape up the browned bits in the pan. 4 c. broth
2. Add noodles and pepper, return to a boil then cook noodles 5 minutes (or 3 minutes less than package instructions). 6 c. noodles, 1/2 tsp pepper
3. Add meatballs to the parboiled noodles.
4. Combine brown gravy mix and cold water in a cup, stir well then pour into pot with noodles. Bring to a boil then continue cooking 3 minutes. Remove from heat. 1 gravy packet, 1.2 c. water
5. Stir in sour cream until well incorporated then let rest, uncovered, 10 minutes so sauce can thicken. 1/2 c. sour cream
6. Serve with fresh chopped chives or parsley if desired.

Notes

• If your nutmeg isn't fresh (the fragrance will be faint), use 1/4 teaspoon.
• Add 1/8 teaspoon of allspice to the meatballs for a more traditional Swedish meatball flavor. Allspice tastes like a combo of cloves, cinnamon and nutmeg so you might consider adding a pinch of cinnamon and/or cloves if you'd like.
• I use McCormick's 0.87-oz packet brown gravy.
• See FAQ and other helpful info in the article above the recipe card.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/06/one-pot-swedish-meatballs-with-noodles.html

Images and text © South Your Mouth LLC 2026

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Cheesy Beef & Noodle Casserole

Home » Casseroles » Cheesy Beef & Noodle Casserole

A super simple casserole with ground beef, noodles and cheese sauce (and no sour cream or tomatoes) very similar to Hamburger Helper's Cheesy Beef Pasta.

Author: Mandy Rivers | Updated: 8/27/26

This easy meal has some of my favorite comfort food qualities.. it has pasta, it's cheesy, it's easy, the kids love it, it's affordable and... it's delicious!

I made this recipe to taste like Hamburger Helper's Cheesy Beef Pasta. I like Hamburger Helper. Is it full of overly processed ingredients? Yes. Is it good for me? No. Do I like it anyway? Yep!

I mean, what's not to like about pasta, ground beef and sauce? And this recipe is a casserole, no less! Even better!

I usually make this as a "noodle bake" that finishes in the oven but it's technically ready to eat as soon as you stir the noodles in. We're just popping it in the oven to melt the cheese on top and make sure everything is thoroughly heated. I included an alternative stove-top preparation in the recipe card below.

Unless I'm just really pressed for time, I pop it in the oven then use the 15-20 minutes it bakes to tidy up the kitchen, set the table, start loading the dishwasher, etc.

The ingredients are listed just below but let me point out that two of them are KEY in making this taste like Hamburger Helper's Cheesy Beef Pasta: Condensed Cheddar Cheese soup and Lipton Beefy Onion soup mix (so try not to substitute either!).

INGREDIENTS FOR CHEESY BEEF & NOODLES CASSEROLE

The full (printable) recipe card is blow but, at a glance, this is all you'll need to make this recipe!

• Ground beef
• Egg noodles (uncooked)
• Lipton Beefy Onion soup mix
• Cheddar cheese soup
• Milk
• Cheddar cheese
• Pepper & garlic powder

3 TIPS & SUGGESTIONS

1. You can easily make this stretch into a bigger batch. All you'll need to do is cook the whole 12-oz bag of noodles then add 1 cup shredded cheese and 1 cup pasta water when mixing everything together then bake in a 13x9 dish. You can add more ground beef if you like but that's up to you.
2. Use medium or wide egg noodles (the wide still being pretty small). If using home-style, extra wide or dumpling size egg noodles, increase amount to 5 heaping cups.
3. You can make this lean more toward stroganoff by using Cream of Mushroom soup instead of Cheddar Cheese soup and any mild white cheese instead of cheddar.
4. If you make this ahead of time (and it has time to cool before going in the oven), you'll need to increase the baking time accordingly.

FAQ ON CHEESY BEEF & NOODLE CASSEROLE

Can I use ground turkey, pork or chicken?  Of course!

Can regular Lipton Onion soup mix can be used instead of Beefy Onion?  Technically, yes, but I definitely like the Beefy Onion much better in this.

Can I use other creamed condensed soups instead of the Cheddar Cheese Soup?  Yes, but the Cheddar Cheese soup is key in making this taste so much like Hamburger Helper's Cheesy Beef Pasta.

Can another type of cheese be used on top of the casserole?  Sure! Any semi-soft cheese that melts well can be used.

Can this be frozen?  I'm not sure. I mean, I'm sure it can but I haven't my self so I'm not sure how to reheat it or if it will need additional liquid.

MORE EASY PASTA RECIPES FOR SUPPER

Helpful Hamburger Stroganoff - A family-size recipe for ground beef stroganoff like homemade Hamburger Helper that’s quick, easy and surprisingly delicious! 

Italian Sausage & Pasta with Tomato Cream - A super simple, 30-minute pasta recipe made with Italian sausage, cream, tomatoes, spices and parmesan cheese - that's it, just 6 ingredients! 

Crock Pot Cheesy Chicken Taco Pasta - A simple slow cooker recipe for cheesy chicken with pasta in a creamy sauce made with taco seasoning and easy-to-find ingredients. 

3-Ingredient Sausage Goulash - A 20-minute meal using Italian sausage, macaroni noodles and tomato soup makes the easiest American-style goulash the whole family will love. 

French Onion Chicken Casserole - A creamy casserole with chicken, noodles and French onion soup, topped with toasty buttered bread cubes and crispy fried onions. 

Recipe for Cheesy Beef and Noodle Casserole

Cheesy Beef & Noodle Casserole

Yield: 4-6 Servings

Author: Mandy Rivers

Prep time: 5 MinCook time: 30 MinTotal time: 35 Min

A super simple casserole with ground beef, noodles and cheese sauce very similar to Hamburger Helper's Cheesy Beef Pasta that can be baked or made as a 30-minute skillet meal.

Ingredients

• 1 lb ground beef
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 4 cups egg noodles (uncooked)
• 1 envelope Lipton Beefy Onion soup mix
• 1 can condensed cheddar cheese soup
• 1 cup milk
• 4 oz cheddar cheese, shredded

Instructions

1. Preheat oven to 375 degrees.
2. Cook noodles per manufacturer's instructions for al dente preparation. Drain then set aside.
3. Meanwhile, cook and crumble ground beef with pepper and garlic in a large skillet over high heat until meat is cooked through and nicely browned. Drain excess pan drippings from meat.
4. Add soup mix, condensed soup and milk to ground beef in skillet. Stir and cook over medium heat until well combined and starting to bubble. Turn off heat.
5. Add cooked noodles to skillet with beef mixture then gently stir.
6. Pour everything into a small baking dish (1.5-2 quart) then top with shredded cheese.
7. Bake, uncovered, at 375 degrees for 15-20 minutes or until cheese is melted.

ALERNATIVE STOVE-TOP PREPRATION:

1. Follow recipe through Step 5
2. Sprinkle cheese on top, cover skillet with aluminum foil then let rest until cheese is melted (about 5 minutes). So long as everything was bubbly hot before noodles were stirred in, the cheese will melt just fine.

Notes

• This makes 4 generous portions (for adult-sized appetites) or 6 smaller portions.
• 4-oz cheese yields about 1 cup shredded.
• See FAQ and TIPS sections above the recipe card for more helpful info.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/04/cheesy-beef-noodle-casserole.html

Images and text © South Your Mouth LLC 2026

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Porcupine Casserole

Home » Casseroles » Porcupine Casserole

An easy rice bake based on the classic retro recipe for Porcupine Meatballs made with ground beef, rice and tomato sauce topped with cheddar cheese.

Author: Mandy Rivers | Updated: 6/30/26

This recipe was inspired by the old-school classic meatballs made with rice served with a simple tomato sauce. When the meatballs cook, so does the rice, which pokes out of the meatballs in a prickly fashion that well, kinda looks like a porcupine!

I only ever had the original meatballs a time or two as a child but I always remembered them! Most people remember vacations and treehouses from their childhoods, I remember food. Very clearly and precisely. Maybe that’s why I grew up to be a recipe writer?? It sure explains the size of my rear-end anyway! 

The recipe stuck with me, and as I was laying in bed one night thinking about the meatballs (doesn't everyone? no??), I figured the key ingredients would make a spectacular casserole! So when my fridge and pantry had everything I needed to try it, I jumped on it this morning!

I LOVE THIS RECIPE. OK, I know all food bloggers say that about everything but I really, genuinely do! Probably because it has rice in it (Amen?) but also because it's a lot like a few other casserole recipes I love that use ground beef and sausage with rice.

One of the first recipes I ever shared, Sausage & Rice Casserole (y'all excuse the old photos) is still one of my all-time favorites. It's the reason I added celery, but I'll get to that in a minute!

8 KEY INGREDIENTS & WHY WE USE THEM

I was pretty deliberate in crafting this recipe because some of the ingredients are musts in the meatballs. I added a few things to make this a well-rounded casserole and something that tastes as good as it is easy to make!

1 - GROUND BEEF - Don't use a super lean mix. We need a little fat to make it yummy (plus this makes a whole 13x9 casserole so the drippings from one pound won't be all that much. I used an 80/20 mix in this batch and it was perfect.

2 - UNCOOKED WHITE RICE - The "porcupine quills" in the meatball recipe were made of uncooked rice. Use uncooked extra long-grain white rice. I don't know how to convert this to brown rice or Minute Rice.

3 - CANNED TOMATO SAUCE - the original meatballs are cooked in a zesty tomato sauce so we're just adding a can with the broth to help flavor the rice.

4 - CELERY - OK, I went out on a limb here. But for two good reasons! A lot of the porcupine meatball recipes I've seen have celery salt in them so the flavor is right. But also because celery is so good in the other rice bakes I mentioned above! You can leave them out but consider adding celery seed or celery salt if you do.

5 - SPICES - The traditional tomato sauce is not a "spaghetti sauce" sort of sauce so I didn't add Italian spices. It's more like what you'd expect with cabbage rolls or stuffed peppers. We're only using salt, pepper onion powder and garlic powder.

6 - SUGAR - I made this with 2 teaspoons sugar and it's just the right amount. See the note above about what the meatball sauce tastes like. If you omit the sugar, you might be disappointed. You could probably substitute the tomato sauce and sugar for one can of tomato soup (since it has a good amount of sugar in it).

7 - WORCESTERSHIRE SAUCE - Don't skip this either. Since there aren't a ton of spices here, we need some umami and Worcestershire is perfect for this. 

8 - CHEDDAR CHEESE - Here I am... still out on that limb. There's no cheese in Porcupine Meatballs. But come on! Don't you look at this and agree the cheese is perfect on top?! You can absolutely leave it off. You could add more too - especially if you're trying to entice the kids to eat porcupines 😋

6 REASONS TO TRY THIS RECIPE

1. To see the looks on your family's faces when you tell them what's for supper.
2. The rice cooks PERFECTLY in this.
3. It's a simple recipe that will easily feed six.
4. The leftovers heat up like a dream!
5. It's a fun throwback to a classic recipe.
6. Recipe includes stovetop instructions for a 30-minute, one-pan skillet meal.

Recipe for Porcupine Casserole

Porcupine Casserole

Yield: 6 Servings

Author: Mandy Rivers

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

An easy rice bake based on the classic retro recipe for Porcupine Meatballs made with ground beef, rice and tomato sauce topped with cheddar cheese.

Ingredients

• 1.5 cups uncooked white rice
• 1-lb ground beef
• 1.5 teaspoons salt
• 1.5 teaspoons garlic powder
• 1 teaspoon pepper
• 1 teaspoon onion powder
• 1 medium onion, diced
• 1 cup finely diced celery
• 3 cups beef broth or bullion
• 1 8-oz can tomato sauce
• 1 tablespoon Worcestershire sauce
• 2 teaspoons sugar
• 2 cups shredded cheddar cheese

Instructions

1. Preheat oven to 375 degrees. Add rice to a 3-quart 13x9 baking dish. 1.5 c. rice
2. Cook and crumble ground beef with salt, garlic powder, pepper and onion powder in a large skillet over high heat until halfway cooked. We want a good sear before adding the vegetables. 1 lb beef, 1.5 tsp each salt and garlic, 1 tsp each pepper and onion powder
3. Add onions and celery then continue cooking over medium-high heat until meat is cooked through and celery is somewhat tender. 1 onion, 1 c. celery
4. Add broth, tomato sauce, Worcestershire and sugar to skillet then bring to a boil. Taste for seasoning then add more if desired. 3 c. broth, 8-oz tomato sauce, 1 Tbsp worchestershire, 2 tsp sugar
5. Pour hot beef mixture into baking dish over rice then stir.
6. Cover dish tightly with aluminum foil then bake at 375 degrees for 45 minutes.
7. Uncover dish then top with shredded cheese. Replace foil then let dish rest 5-10 minutes or until ready to serve. 2 c. cheese

Alternative Stovetop Instructions:

1. You will need to use a large skillet with a tight-fitting lid.
2. Cook and crumble ground beef with salt, pepper and garlic in a large skillet over high heat until halfway cooked. We want a good sear before adding the vegetables.
3. Add onions and celery then continue cooking over medium-high heat until meat is cooked through and celery is somewhat tender.
4. Add broth, tomato sauce, Worcestershire and sugar to skillet then bring to a boil. Taste for seasoning then add more if desired.
5. Add rice PLUS 1/2 cup water or additional broth then return to a boil.
6. Stir well, cover, then cook over low heat for 20-25 minutes or until rice is tender. Stir occasionally with a fork the first 15 minutes of cooking then do not open the lid.
7. Uncover skillet then top with shredded cheese. Replace lid then let dish rest 5-10 minutes or until ready to serve.

Notes

• See Key Ingredients & Why We Use Them above recipe card if you have questions about ingredients or substitutions.
• If you'd like a little sauce to drizzle over top, consider using a can of condensed tomato soup. Simply heat without adding water then serve overtop like a gravy.
• Feel free to omit the cheese or use a different variety.
• Sausage could be substituted for the ground beef. It would be delicious but not in keeping with the original porcupine meatballs recipe.

Author: Mandy Rivers

https://www.southyourmouth.com/2026/03/porcupine-casserole.html

Images and text © South Your Mouth LLC 2026

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The BEST Philly Cheesesteak Pasta

Home » Main Dishes » Philly Cheesesteak Pasta

A family-sized pasta recipe with seared ground beef, green bell peppers, onions and seasoned pasta folded into a velvety Philly-style cheese sauce.

Updated 6/11/26

The best, Mandy?? Yep, it’s the best. The sauce is like velvet, the leftovers heat up beautifully and the taste is way better than you'd ever imagine.

Every step of this recipe is very intentional and serves a purpose. And it is scrumptious!

This isn’t some Hamburger Helper knock-off haphazardly thrown together parading around like a casserole. It is delicious and I look forward to making it!

WHAT MAKES IT THE BEST PHILLY CHEESESTEAK PASTA?

HOW WE MAKE IT - There are a few steps that are a little unexpected but make ALL the difference!

INGREDIENTS -  We'll use the stuff you'd expect: ground beef, bell pepper, onions, salt, pepper, garlic powder and pasta but we're also using a few things that really ramp up the flavor 

• Beef stock (we're cooking the pasta IN beef stock!)
• Cheez Whiz (yes, Cheez Whiz!)
• Worcestershire sauce (for that umami bomb)

WHY THE PASTA & SAUCE ARE EXTRA AWESOME

HOT PASTA WATER = MAGIC - and it's the secret to silky smooth sauces AND to getting the sauce to really cling to the pasta. I won’t bore you with the science here but game-changing stuff happens on a molecular level. If you’d like to learn more about it, I went into way too much detail in the post for my Spicy Sausage & Kale Rigatoni recipe. PLUS the starches in hot pasta water really get along well with the fat and proteins in Cheez Whiz which means extra BONUS magic. 

PASTA COOKS IN BEEF BROTH -  we’re hitting this recipe with a double-whammy by A) cooking the pasta IN broth which adds more flavor to the pasta and B) gives us seasoned hot pasta water to make the sauce.

DREAMY LEFTOVERS - I can't explain how or why but the sauce completely resuscitates and comes back to life when reheating leftovers. Usually leftover pasta soaks up so much of whatever sauce it's in when refrigerated so when reheated, the pasta (while delicious) will be a little on the dry side. BUT NOT THIS STUFF! I was pleasantly surprised when I reheated some of this in the microwave a few days later because the sauce was silky again and there was plenty of it. 

WHY CHEEZ WHIZ?

Most – not all, please y’all, let’s not fight – again, MOST cheesesteak aficionados will tell you a traditional Philadelphia cheesesteak is made with Cheez Whiz. When in Philly, the cheesesteaks I’ve had have all been made with it, although some places have an option with provolone too.

I used Cheez Whiz with this recipe to make it taste like what a Philly Cheesesteak tastes like to me and also because it makes a helluva good sauce (see section above which explains why).

OK, THEN WHY’D YOU ADD PROVOLONE?

There are two reasons I added a little provolone to finish the recipe (which is optional btw). One is that I like that little bit of “stringy cheese” factor it adds. The other reason is to offer a compromise to the folks who prefer provolone on their cheesesteaks. 

If you like the idea of adding a little stringy/gooey white cheese, mozzarella would be great too! You could add slices of fresh mozzarella, sprinkle on shredded or dot the dish with mozzarella pearls and let them melt while the dish rests at the end. 

6 NOTES ON COOKING PHILLY CHEESESTEAK PASTA

1. It’s very important to cook the beef over HIGH HEAT and get a nice sear. The char you should get will taste and feel like the steak in a cheesesteak sandwich.
2. Use LEAN ground beef (90/10 sirloin is best if you can find it). We don’t want to have to drain the pan drippings because of all the flavor but we also don’t want there to be too much fat.
3. I used cavatappi pasta in the batch pictured here but have used penne and bowtie in the past. Just about any bite-sized pasta will work.
4. Beef stock is my preference for cooking the pasta but broth or bullion will work too.
5. You will need a very large skillet to assemble this recipe. If your skillet isn’t big enough to hold everything, finish the recipe in a stock pot.
6. Use more green bell peppers and/or onions if desired. One each does a great job flavoring the dish but they don't stand out visually. If you love peppers and onions, add more! Mushrooms would be a GREAT addition to this as well.

MORE PASTA RECIPES FOR SUPPER TIME

CAJUN PASTALAYA - A flavor-packed Cajun pasta recipe made with sausage and chicken – like jambalaya but with noodles instead of rice. 

SPICY SAUSAGE & KALE RIGATONI  - A rustic, 30-minute pasta recipe of Italian sausage and kale with a simple but unbelievably delicious sauce. 

HELPFUL HAMBURGER STROGANOFF - A family-size recipe for ground beef stroganoff that’s quick, easy and surprisingly delicious! 

EASY SHRIMP WITH PASTA - An easy pasta recipe with seasoned sauteed shrimp, your favorite pasta sauce and fresh parmesan that's ready in 30 minutes. 

CREAMY ITALIAN SAUSAGE & PASTA - A super simple pasta recipe made with Italian sausage, cream, tomatoes, spices and parmesan cheese. 

Recipe for The BEST Philly Cheesesteak Pasta

The BEST Philly Cheesesteak Pasta

Yield: 8 Servings

Author: Mandy Rivers

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

A family-sized pasta recipe with seared ground beef, bell peppers, onions and seasoned pasta folded into a velvety Philly-style cheese sauce.

Ingredients

Beef, Peppers & Onions:

• 1.5 lbs lean ground beef
• 1 teaspoon pepper
• 1/2 teaspoon salt
• 1 green bell pepper, chopped
• 1 large onion, chopped
• 1 teaspoon garlic powder

Pasta & Sauce:

• 12 oz pasta
• 4 cups beef stock
• 4 cups water
• 1 teaspoon salt
• 1 15-oz jar Cheez Whiz
• 1 teaspoon worcestershire sauce
• 4-6 slices provolone cheese (optional)

Instructions

Beef, Peppers & Onions:

1. Heat a large skillet over HIGH heat. Add ground beef, salt and pepper then break up meat just so that it covers the bottom of the skillet. Let beef get a good, browned sear on the bottom before stirring or moving to the next step. 1.5 lbs ground beef, 1 tsp pepper, 1/2 tsp salt
2. Add bell pepper, onion and garlic powder then cook and stir over high heat until beef is cooked through. Turn off heat. Leave the drippings in the pan unless there is excess water – if so, pour off standing liquid. 1 bell pepper, 1 onion, 1 tsp garlic powder
3. While beef is cooking, prepare pasta and sauce.

Pasta & Sauce:

1. Bring beef stock, water and salt to a boil in a large saucepan. Add pasta then cook one minute less than manufacturer’s instructions for al dente preparation. Ladle out 2 cups of hot pasta water/stock then drain pasta. 4 c. stock, 4 c. water, 1 tsp salt, 12 oz pasta
2. Add reserved hot pasta water/stock to saucepan (same pan you cooked the pasta in) then bring to a rolling boil over high heat. Turn off heat then stir in Cheez Whiz and worcestershire sauce. Whisk until smooth then pour sauce into skillet with beef. 2 c. pasta water, 15 oz cheez whiz, 1 tsp worcesterchire
3. Cook beef mixture with sauce over medium heat until bubbling. Fold in cooked pasta then continue to cook and gently stir for 2 minutes.
4. If adding provolone, chop cheese slices into small pieces then stir into pasta. 4-6 slices provolone
5. Remove from heat, cover and let dish rest 5 minutes before serving. Garnish with fresh parsley if desired.

Notes

• I used cavatappi pasta in the batch pictured here but have used penne and bowtie pasta in the past. Just about any bite-sized pasta work.
• You will need a very large skillet to assemble this recipe. If your skillet isn’t big enough to hold everything, finish the recipe in a stock pot.
• Use more green bell peppers and/or onions if desired.
• Other questions are likely answered in post above recipe card.

https://www.southyourmouth.com/2024/01/the-best-philly-cheesesteak-pasta.html

Images and text © South Your Mouth LLC 2024

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