Cheesesteak Stuffed Shells – packed with flavor and cheesy goodness!

Ingredients:

– 20-24 jumbo pasta shells
– 1 lb ground beef or thinly sliced steak
– 1 tablespoon olive oil
– 1 green bell pepper, diced
– 1 onion, diced
– 2 cups shredded provolone cheese (or mozzarella)
– 1 cup ricotta cheese
– 1 cup shredded cheddar cheese
– 1/2 cup beef broth
– 1 tablespoon Worcestershire sauce
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/2 teaspoon black pepper
– Fresh parsley for garnish

Directions:

Cook the Pasta Shells:
In a large pot of salted boiling water, cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool.

Prepare the Cheesesteak Filling:
In a large skillet, heat the olive oil over medium heat. Add the diced bell pepper and onion, cooking until they are softened, about 5 minutes. Add the ground beef or thinly sliced steak, and cook until browned. Drain any excess fat. Stir in the beef broth, Worcestershire sauce, garlic powder, salt, and black pepper. Simmer for a few minutes until the mixture is well combined and flavorful.

Stuff the Shells:
Preheat your oven to 350°F (175°C). Spread a thin layer of ricotta cheese inside each cooked pasta shell. Fill each shell with the cheesesteak mixture, then place them in a large baking dish.

Top with Cheese and Bake:
Sprinkle the stuffed shells with shredded provolone and cheddar cheese. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.

Serve:
Garnish with fresh parsley and serve these cheesy, savory Cheesesteak Stuffed Shells warm. Enjoy the perfect combination of pasta and classic cheesesteak flavors!

Keywords: Cheesesteak stuffed shells, easy stuffed shells recipe, pasta shells with beef, family dinner, cheesy stuffed pasta, Philly cheesesteak-inspired pasta

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 450 kcal per serving | Servings: 6 servings