Ingredients
Scale
- 800g lean ground beef (or turkey/chickpeas)
- 20g butter (or olive oil)
- 1 tbsp minced garlic
- 100g chopped white onion
- 75g each red, green & yellow bell peppers
- Salt, pepper, paprika & chili flakes (to taste)
- 140g light cream cheese
- 50g shredded mozzarella
- 3–4 light cheese slices
- 125ml reserved pasta water
- 240g dry macaroni (whole wheat or chickpea pasta)
- Fresh parsley for garnish
Instructions
- Cook pasta in salted water until al dente; reserve 125ml pasta water and drain.
- Melt butter in a large skillet; sauté garlic, onion & peppers for 4–5 minutes until softened.
- Add beef; cook 5–7 minutes, breaking it up, then season with salt, pepper, paprika & chili flakes.
- Reduce heat to low; stir in cream cheese, mozzarella & cheese slices until silky smooth.
- Add cooked pasta & reserved pasta water; stir until every noodle is coated. Adjust sauce thickness as needed.
Notes
- Tear cheese slices for faster melting.
- Keep heat low when adding cheese to avoid grainy sauce.
- Taste and tweak seasoning at the end—your bowl, your rules.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American