Philly Cheesesteak Stuffed Shells
These Philly Cheesesteak Stuffed Shells combine classic flavors into a cheesy, comforting baked pasta dish that's perfect for dinner or meal prep!
Servings: 6 servings
Ingredients
- 20 large jumbo pasta shells
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup diced green bell pepper
- 1 cup diced onion
- 1 cup mushrooms diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup provolone cheese shredded
- 1 cup mozzarella cheese shredded
- 0.5 cup cream cheese softened
- 0.5 cup beef broth
- 1 teaspoon Worcestershire sauce optional
Instructions
Step 1: Prepare the Jumbo Pasta Shells
- Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to package instructions until al dente, usually about 9-11 minutes. Drain the shells carefully and rinse under cold water to stop the cooking process. Set aside on a clean kitchen towel to dry.
Step 2: Cook the Beef and Vegetables
- Heat olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Drain any excess fat if needed. Add the diced green bell pepper, onion, mushrooms, and minced garlic to the skillet. Season with salt and black pepper. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Step 3: Make the Filling
- Transfer the cooked beef and veggie mixture to a large bowl. Stir in the shredded provolone, mozzarella, and softened cream cheese. Pour in the beef broth and Worcestershire sauce, mixing well until the filling is creamy and well combined.
Step 4: Stuff the Shells
- Preheat your oven to 350°F (175°C). Carefully spoon the cheesesteak filling into each jumbo pasta shell, ensuring they’re generously filled but not overflowing. Arrange the stuffed shells in a single layer in a greased baking dish.
Step 5: Bake and Serve
- Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes to let the cheese on top get bubbly and slightly golden. Let the stuffed shells cool for a few minutes before serving.
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
- Baking Dish
- Slotted spoon or tongs
- Wooden Spoon or Spatula
Notes
- Do not overcook the jumbo pasta shells; they should be al dente to avoid becoming mushy after baking.
- Keep the filling moist and creamy by including the beef broth and cream cheese.
- Arrange the stuffed shells snugly but not too tightly in the baking dish to ensure even cooking.
- Cover with foil during most of the baking time to prevent the cheese from burning, then uncover at the end for browning.
- This dish can be frozen before baking for up to 3 months; bake from frozen covered at 350°F for about 45 minutes, then uncover for 10 minutes.