01 -
Cook rigatoni according to package instructions until al dente. Drain and set aside.
02 -
In a skillet over medium heat, brown the ground beef with salt and pepper. Remove from skillet.
03 -
Sauté mushrooms, green bell pepper, and onion in the same skillet until softened. Add garlic and cook briefly.
04 -
In another pan, melt butter and whisk in flour to form a roux. Gradually stir in milk until thickened.
05 -
Mix in provolone cheese until melted. Combine cooked pasta with ground beef and sautéed vegetables, then toss to coat.
06 -
Serve garnished with fresh parsley.