8 ounces cream cheese, softened
2 cups shredded provolone cheeseDirections
Preheat your oven to 350°F (175°C).
Cook the pasta shells according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon.
Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until the vegetables are soft, about 5 minutes.
Season the mixture with salt, black pepper, and Worcestershire sauce. Stir in the beef broth and bring to a simmer.
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