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Introduction
If you're a fan of hearty, flavor-packed meals, Cheesesteak Stuffed Shells are a must-try dish! This recipe combines the savory goodness of a classic Philly cheesesteak with the comforting embrace of jumbo pasta shells. Perfect for family dinners, potlucks, or even meal prep, this dish brings together tender beef, melted cheese, and rich seasonings in a way that satisfies every craving. It's a unique twist on two beloved classics, making it a surefire crowd-pleaser.
Ingredients
For the Filling:
1 lb (450g) ground beef or thinly sliced steak
1 medium onion, finely diced
1 green bell pepper, finely diced
2 cups (200g) shredded mozzarella cheese
1 cup (100g) shredded provolone cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and black pepper to taste
For the Shells:
20–25 jumbo pasta shells, cooked al dente
1 jar (24 oz) marinara or alfredo sauce, depending on your preference
½ cup grated Parmesan cheese for topping
Directions
Prepare the Filling:
Heat olive oil in a skillet over medium heat.
Sauté the onions and bell peppers until soft, about 4–5 minutes.
Add the garlic and cook for another minute.
Stir in the ground beef or steak, season with salt and pepper, and cook until browned. Remove from heat and drain any excess grease.
Combine the Filling:
In a large bowl, mix the cooked meat and vegetables with mozzarella and provolone cheese until evenly combined.
Stuff the Shells:
Preheat your oven to 375°F (190°C).
Spread a layer of marinara or alfredo sauce on the bottom of a baking dish.
Stuff each cooked pasta shell with the filling mixture and arrange them in the dish.
Bake the Shells:
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