What you'll need (6 servings):
1 pound lean ground beef
1 medium green bell pepper (diced)
1 medium yellow onion (diced)
8 oz - provolone cheese or cheddar cheese (divided)
1 1/2 - tbsp - Worcestershire sauce
2 tbsp - ketchup
2 tbsp - butter
1/2 tsp - Garlic Salt
1/2 tsp - Seasoning salt
1/2 tsp - Black pepper
1 box of Jumbo Shells cooked (you may not need all the shells)
1 cup - Milk
1 tbsp - Cornstarch
1 cup - Beef broth
Preheat the oven to 350 degrees.
Cook pasta following instructions on the package.
Add the ground beef to a large skillet, cook until you no longer see pink. Stir and break up ground beef as you're cooking.
Transfer cooked ground beef to another dish (you can leave the fat but I drain mine). Add the butter, then add diced bell peppers and onions.
Allow veggies to brown for about 1-2 minutes before stirring, allow onions to become translucent.
Add ground beef back to skillet with veggies.
Add the Worcestershire sauce, ketchup, seasoning salt, garlic salt and black pepper into the skillet and stir.
Remove from heat and begin filling your pasta shells.
With the burner turned off, using the same skillet, add milk, beef broth and cornstarch and whisk. Once you've mixed turn the burner back on.
Starting adding in your cheese (a little at a time) continue to whisk until thickened.
Pour sauce over shells (feel free to sprinkle more cheese if you'd like).
Bake in the oven for about 15 minutes, then remove from oven.
If you have any remaining cheese sauce, pour over top and serve.
If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.