Cheesy Ground Beef Stroganoff with Penne Noodles
Ingredients:
2 lbs ground beef
12 oz penne pasta
1 small yellow onion, finely diced
3 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 (10.5 oz) can cream of mushroom soup
1 cup sour cream
1/2 cup heavy cream
1 cup beef broth
2 cups shredded cheddar cheese
1/2 cup shredded mozzarella
1 tablespoon butter
Fresh chopped parsley for garnish
Directions:
In a large deep skillet or Dutch oven, melt butter over medium heat. Add onion and cook until translucent, about 4 minutes.
Add ground beef and break it up as it browns. Drain excess fat.
Stir in garlic, Worcestershire, paprika, thyme, salt, and pepper. Let cook for 1–2 minutes until aromatic.
Add the cream of mushroom soup, sour cream, heavy cream, and beef broth. Mix until smooth and creamy.
Toss in uncooked penne pasta. Cover and let simmer on medium-low for 12–14 minutes, stirring occasionally, until pasta is cooked through and sauce has thickened.
Stir in cheddar and mozzarella cheese until fully melted into the sauce. The texture should be thick, creamy, and cheesy.
Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh parsley on top.
Cooking Time: 30 minutes | Servings: 6 | Calories: ~840 per serving