Ingredients:

• 8 oz penne pasta
• 1¼ lbs ground beef
• 10 oz white button mushrooms (sliced) or cremini mushrooms
• 1 medium onion (chopped)
• 1 green bell pepper (chopped)
• 1 can (10.5 oz) condensed French onion soup
• 1 tbsp Worcestershire sauce
• ½ cup cold water
• 1 tbsp cornstarch
• 2 cups shredded provolone and mozzarella cheese
• Kosher salt (to taste)
• Freshly ground black pepper (to taste)

Instructions:

1. Preheat your oven to 375°F.
2. In a large pot, bring salted water to a boil. Cook the penne pasta al dente according to the package instructions. Drain and set aside.
3. While the pasta is cooking, brown the ground beef in a large ovenproof skillet over medium heat. About one-third of the way through, add the sliced mushrooms, chopped onion, and bell pepper. Cook until the beef is browned and the vegetables are softened.
4. Lower the heat to medium-low. Stir in the French onion soup and Worcestershire sauce. In a small bowl, whisk together the cold water and cornstarch, then add it to the skillet. Simmer for 5 minutes, or until the mixture thickens.
5. Add the cooked pasta to the skillet, stirring to coat evenly. Top with the shredded cheese, then place the skillet in the oven. Bake for about 15 minutes, or until the cheese is melted and slightly browned.

Notes:

• You can substitute thinly shaved steak for ground beef (try petite shoulder, ribeye, or filet mignon). Cook the steak separately to avoid overcooking, and add it back at the end.
• Be cautious with salt since the French onion soup and cheese already add plenty of sodium.
• Store any leftovers in an airtight container in the fridge. Reheat on the stovetop over low heat or in the microwave at a reduced power.

Nutrition
Calories: 782 kcal | Carbohydrates: 52g | Protein: 47g | Fat: 42g | Saturated Fat: 18g
Cholesterol: 145mg | Sodium: 513mg | Potassium: 904mg | Fiber: 4g | Sugar: 6g
Vitamin A: 493 IU | Vitamin C: 28mg | Calcium: 337mg | Iron: 4mg