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Monday 02 November 2026 21:04:43 GMT
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Creamy Tomato Basil Beef Penne with Melted Provolone Ingredients: 12 oz penne pasta 1 lb lean ground beef 1 tablespoon olive oil 1 small yellow onion, finely diced 4 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon Italian seasoning 1/2 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1 can (15 oz) tomato sauce 1/2 cup heavy cream 1/2 cup beef broth 1 cup shredded provolone cheese 1/2 cup freshly grated Parmesan cheese 1/3 cup chopped fresh basil 1/4 cup reserved pasta water, if needed 1 tablespoon chopped parsley, optional Directions: 1. Bring a large pot of salted water to a boil and cook the penne until tender. Reserve 1/4 cup pasta water, then drain. 2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened. 3. Add the ground beef and cook until deeply browned, breaking it into small crumbles as it cooks. Drain excess grease if needed. 4. Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring well. 5. Pour in the tomato sauce and beef broth. Stir and let it simmer for 3 to 4 minutes so the beef absorbs the flavor. 6. Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 2 to 3 minutes until it turns creamy and slightly thickened. 7. Add the Parmesan and half of the provolone. Stir until melted into the sauce. 8. Add the cooked penne and toss until every piece is coated. If needed, add a splash of reserved pasta water to loosen the sauce. 9. Fold in most of the fresh basil, then top with the remaining provolone. Cover for 1 to 2 minutes just until the provolone softens and melts through the hot pasta. 10. Spoon into a full white bowl or onto a white plate and finish with the remaining basil and parsley. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 640 per serving
Creamy Tomato Basil Beef Penne with Melted Provolone Ingredients: 12 oz penne pasta 1 lb lean ground beef 1 tablespoon olive oil 1 small yellow onion, finely diced 4 garlic cloves, minced 1 tablespoon tomato paste 1 teaspoon Italian seasoning 1/2 teaspoon smoked paprika 3/4 teaspoon salt 1/2 teaspoon black pepper 1 can (15 oz) tomato sauce 1/2 cup heavy cream 1/2 cup beef broth 1 cup shredded provolone cheese 1/2 cup freshly grated Parmesan cheese 1/3 cup chopped fresh basil 1/4 cup reserved pasta water, if needed 1 tablespoon chopped parsley, optional Directions: 1. Bring a large pot of salted water to a boil and cook the penne until tender. Reserve 1/4 cup pasta water, then drain. 2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes until softened. 3. Add the ground beef and cook until deeply browned, breaking it into small crumbles as it cooks. Drain excess grease if needed. 4. Stir in the garlic, tomato paste, Italian seasoning, smoked paprika, salt, and black pepper. Cook for 1 minute, stirring well. 5. Pour in the tomato sauce and beef broth. Stir and let it simmer for 3 to 4 minutes so the beef absorbs the flavor. 6. Lower the heat and stir in the heavy cream. Let the sauce simmer gently for 2 to 3 minutes until it turns creamy and slightly thickened. 7. Add the Parmesan and half of the provolone. Stir until melted into the sauce. 8. Add the cooked penne and toss until every piece is coated. If needed, add a splash of reserved pasta water to loosen the sauce. 9. Fold in most of the fresh basil, then top with the remaining provolone. Cover for 1 to 2 minutes just until the provolone softens and melts through the hot pasta. 10. Spoon into a full white bowl or onto a white plate and finish with the remaining basil and parsley. Cooking Time: 30 minutes | Servings: 5 | Calories: Approximately 640 per serving

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