Description
Philly Cheesesteak Stuffed Shells combine the classic flavors of a Philly cheesesteak sandwich with jumbo pasta shells, stuffed with a savory mixture of ground beef, sautéed peppers and onions, and topped with melted cheddar cheese and a creamy cheese sauce. This comforting and hearty casserole is baked to perfection, making it a delicious twist on traditional stuffed pasta.
Ingredients
Scale
Meat & Vegetables
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 2 tablespoons butter
Seasonings & Sauce
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon fresh ground black pepper
Dairy & Cheese
- 8 ounces cheddar cheese, cut into small cubes (divided)
- 1 cup milk (whole milk recommended)
Pasta & Thickener
- 24 jumbo pasta shells, cooked
- 1 tablespoon cornstarch
Broth
- 1 cup beef broth
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the stuffed shells.
- Brown the Ground Beef: Heat a large cast iron skillet over medium-high heat. Add the ground beef and allow it to brown without stirring initially to develop a deep brown crust on about half of the beef, then break it apart and cook through until browned.
- Sauté Vegetables: Remove the beef from the skillet, leaving behind the fat. Add butter, diced onions, and diced green bell peppers to the skillet. Cook for 1-2 minutes without stirring, then stir and cook for another 1-2 minutes until the vegetables soften and brown slightly.
- Combine Beef and Seasonings: Return the browned beef to the skillet with the vegetables. Add ketchup, Worcestershire sauce, kosher salt, and black pepper. Stir everything together to combine and then remove the skillet from heat.
- Stuff Pasta Shells: Spoon the beef and vegetable mixture into the cooked jumbo pasta shells. Place the stuffed shells in a baking dish. Top each shell with half of the cubed cheddar cheese.
- Prepare Cheese Sauce: In the same skillet, whisk together the beef broth, milk, and cornstarch. Turn the heat back on to medium and gradually add the remaining cheddar cheese while continuously whisking. Cook for 3-5 minutes until the sauce is thickened and smooth.
- Bake: Pour about half of the cheese sauce around the stuffed shells in the baking dish. Bake in the preheated oven for 10 minutes to melt the cheese and heat through.
- Serve: Remove from the oven and serve the shells topped with the remaining cheese sauce.
Notes
- Using a cast iron skillet helps develop a rich crust on the beef for deeper flavor.
- Cook the pasta shells just until al dente to avoid them becoming mushy during baking.
- The cheese sauce can be adjusted in thickness by adding more milk if too thick or more cornstarch if too thin.
- To make this recipe lower in fat, use reduced-fat cheddar cheese and lean ground beef with lower fat content.
- For extra flavor, consider adding sliced mushrooms or garlic along with the onions and peppers during sautéing.
Nutrition
- Serving Size: 1 serving (4 stuffed shells with sauce)
- Calories: 480
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg
