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Pour the remaining sauce over the stuffed shells. Sprinkle grated Parmesan cheese on top.
Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Serving and Storage Tips
Serving: Garnish with fresh parsley or basil before serving. Pair with a crisp green salad and garlic bread for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.
Variations
Cheesier Option: Add a layer of ricotta cheese to the filling for extra creaminess.
Vegetarian: Replace the beef with sautéed mushrooms and spinach.
Spicy Kick: Add red pepper flakes or use spicy sausage instead of beef.
Gluten-Free: Substitute jumbo pasta shells with gluten-free options available in stores.
FAQ
1. Can I freeze Cheesesteak Stuffed Shells?
Yes! Assemble the shells without baking, cover tightly, and freeze for up to 3 months. Bake straight from frozen, adding an extra 10–15 minutes to the cooking time.
2. What’s the best cheese for this recipe?
A combination of mozzarella and provolone is ideal, but feel free to experiment with cheddar, Monterey Jack, or even pepper jack for a twist.
3. Can I use leftover steak?
Absolutely! Thinly slice cooked steak and mix it with the vegetables and cheese for a quick and flavorful filling.
4. Can I make this dish ahead of time?
Yes, you can assemble the shells a day in advance, refrigerate, and bake when ready to serve.
Dive into this hearty recipe and enjoy the perfect harmony of Italian comfort and Philly-style indulgence!
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