- 1 pound Lean Ground Beef
- 1 large Onion, diced
- 1 Green Bell Pepper, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1 teaspoon Worcestershire Sauce
- 2 1/2 cups Beef Broth
- 3 cups Medium Pasta Shells
- 4 ounces Provolone Cheese, shredded or sliced
Heat the oil in a large skillet over medium-high heat. Add the ground beef, onion, bell pepper and garlic. Cook and crumble the beef until browned, about 5 minutes.
Add the salt, pepper, Worcestershire sauce, beef broth and pasta shells, stirring to combine. Bring to a boil, then reduce heat to a simmer and cover with a lid.
Cook for 15 minutes until pasta is tender and cooked through. If not, stir, cover and cook for an additional 5 minutes.
Top with cheese and stir until melted before serving.
8 ounces of any short pasta may be substituted for shells (penne, corkscrew, large elbows, etc).