Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

Ingredients:

• 2 tablespoons of butter
• 1 medium onion, chopped
• 1 1/4 pounds of ground beef
• 8 oz. of white button mushrooms, sliced
• 1/3 pound of provolone cheese, coarsely chopped
• 1 can (10.5 oz.) of French onion soup
• 8 oz. of penne pasta
• 2 tablespoons of Worcestershire sauce
• Salt and pepper to taste
• 1 green pepper, chopped
• 1 tablespoon of cornstarch

Directions:

1. Bring a large pot of water to a boil.
2. Add the penne pasta and cook until al dente. Drain and set aside.
3. Heat a large skillet over medium heat.
4. Add the ground beef and cook until brown and crumbly. Remove from skillet and transfer to a clean plate.
5. In the same skillet, add 2 tablespoons of butter and allow it to melt.
6. Add the sliced mushrooms and cook until soft and golden brown.
7. Add the chopped green peppers and onions, and sauté until soft.
8. Reduce the heat to low, then add the Worcestershire sauce and French onion soup. Stir until well combined.
9. In a separate bowl, mix together the cornstarch with a little water to create a slurry. Add the slurry to the skillet and stir until well blended. Allow the mixture to thicken.
10. Add the cooked ground beef and pasta to the skillet, and toss everything together until well combined.
11. Add the provolone cheese, cover the skillet, and allow the cheese to melt completely.
12. Add more salt and pepper to taste.
13. Serve and enjoy!

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