1 pound ground beef
½ cup diced onion
½ cup diced bell pepper
2 cloves garlic minced
14.5 ounces diced tomatoes 1 can, drained
2 tablespoons tomato paste
1 teaspoon kosher salt
1 teaspoon Italian seasoning store-bought or homemade
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
8 ounces dry shell pasta
8 ounces cream cheese 1 brick, room temperature and cut into cubes
½ cup sour cream
3 tablespoons unsalted butter ⅜ stick
½ cup shredded cheddar cheese
½ cup shredded mozzarella cheese
Fresh parsley for garnish - optional
Preheat oven to 350°F. Spray a 9 × 13-inch baking dish with nonstick spray. Set aside.
In a large skillet set over medium-high heat, brown ground beef then transfer the cooked beef to a paper towel-lined bowl.
Put onion and bell pepper to the skillet and sauté in the leftover fat for 2-3 minutes. Toss in your garlic and stir fry for another 30 seconds.
Return the beef to the skillet. Stir in drained tomatoes, tomato paste, salt, Italian seasoning, pepper, and Worcestershire sauce. Bring the mixture to a boil, reduce the heat, and let it simmer for 5 minutes. Remove from the heat and set aside.
Boil the pasta/ noodle according to package instructions, drain, and then transfer to a large bowl.
Add the softened cream cheese, sour cream, and melted butter to the pasta/ noodle. Mix well until the entire pasta/ noodle is coated.
Spread half of the creamy pasta/ noodle in the bottom of the prepared baking dish. Top with half of the meat mixture. Repeat the layers with the remaining ingredients and top with the shredded cheeses.
Bake, uncovered, for 25-30 minutes, or until heated through. Broil for 1-2 minutes if desired.
Garnish with fresh parsley and let rest for 10 minutes before serving. - Optional. Because my husband isn't good with waiting for food to cool off.