Philly Mac & Cheese Steak
1 (28-ounce) can diced tomatoes
1 tablespoon olive oil
1 medium onion, minced
3 medium cloves garlic, minced and pressed through garlic press – about 1 tablespoon
1/8 teaspoon red pepper flakes
1 pound Italian sausage, remove from casing
10 curly edged, lasagna noodles -
broken into 2” lengths
1 (8-ounce) can tomato sauce
½ cup grated Parmesan cheese -
plus 2 additional tablespoons
1 cup ricotta cheese
3 tablespoons fresh basil, chopped
Preheat oven to 375° F. Bring a large pot of lightly salted water to a boil; add pasta and cook about 6-8 minutes, until al dente. Drain well.
Meanwhile, preheat a large skillet on medium-high heat. Add the olive oil, onion, green pepper and mushrooms. Sauté over medium heat about 10 minutes, stirring occasionally. Slice the beef into thin bite-sized strips (Tip: for easier slicing, freeze the meat about 1 hour prior). Add the sirloin, garlic, salt and pepper to the skillet. Continue to cook another 5 to 7 minutes, or until the meat is browned. Remove from heat and set aside momentarily while you prepare the cheese sauce.
In a large saucepan over medium heat, melt 4 tablespoons butter. Add the cream cheese; heat and stir with a wire whisk until completely melted and smooth. Add the milk and cream a little at a time. Continue to whisk quickly in order to avoid lumps. Add the provolone or mozzarella. Continue to whisk until thoroughly blended and smooth. Combine the cooked macaroni and beef mixture with the cheese sauce; stir well until thoroughly combined.
Pour into a lightly greased 9" x 13” glass-baking dish. In a small bowl, mix together bread crumbs and remaining 2 tablespoons of butter, melted. Sprinkle topping over macaroni mixture. Bake uncovered 25 to 30 minutes, or until top is golden brown.