Philly Cheesesteak Stuffed Shells

These amazing Philly Cheesesteak Stuffed Shells have all classic cheesesteak flavor you love stuffed into delicious jumbo pasta shells, for a recipe that'll have everyone wanting seconds!

Course Main Course

Cuisine Italian

Keyword pasta dinner recipe, philly cheesesteak stuffed shells, stuffed pasta shells

Prep Time 20

Cook Time 25

Total Time 45

Servings (Approx. 20 shells)

Calories 396kcal

Author Lisa O'Driscoll | Fun Money Mom

Equipment

Ingredients

For The Philly Cheesesteak Filling

1 tablespoon olive oil
1 pound ground beef
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
2 garlic cloves minced
1 green bell pepper chopped
1 onion sliced
1 cup ricotta cheese
3/4 cup provolone slices chopped
1 box jumbo shells
Salt & pepper to taste

For The Alfredo Sauce

8 ounces mushrooms sliced (optional)
1 garlic clove minced
1 stick butter
1 cup half and half
4 ounces cream cheese
1 teaspoon Italian seasoning
1/2 cup parmesan cheese

Instructions

For The Shells

Preheat oven to 350. Bring a large pot of water to boil with salt to cook the pasta.
While waiting on the water, brown ground beef over medium heat in a large cast iron skillet. Remove from pan
Reserve 1 tablespoon of the oil from ground beef and add olive oil to the large skillet. Sauté onion and bell peppers together.
Once onion is translucent and the peppers are soft, add minced garlic and sauté until fragrant around 1 minute.
Add the ground beef back into the pan, then add one tablespoon Worcestershire sauce, ketchup, salt and pepper. Stir and cook together for a few minutes. Remove from heat and set aside.
Cook the box of shells, adjusting the time for 3 minutes less cooking time than the package directions.
In a large bowl, mix the ricotta cheese and 1/2 cup provolone cheese.
Add the meat mixture and combine.
Stuff each cooked pasta shell with cheese and ground beef mixture and place in rows in a 13×9 baking dish.

For The Sauce

In a medium skillet, melt 1 tablespoon of butter and cook sliced mushrooms until water is released.
Add minced garlic and cook until fragrant. Remove from pan and set aside. Clean out pan.
Melt the rest of the butter in cleaned pan. Add the cream cheese and melt together.
Slowly add the half and half, stirring until smooth.
Add the seasonings and parmesan cheese and stir until smooth and the sauce begins to thicken.
Add the mushrooms back and salt and pepper to taste.
Pour sauce around the stuffed jumbo shells, then top with remaining 1/4 cup of provolone cheese
Place in the oven for 25 minutes or until sauce is bubbly and the cheese is melted. Garnish with chopped parsley and serve hot.

Notes

When boiling pasta shells, remember that they'll continue to cook for about 25 minutes in the oven. You’ll want to stop boiling them right before the al dente stage but when they are loose enough for you open up to add the filling.
This recipe calls for fresh ground beef, but you can use a mix of Italian sausage and beef. For something lighter, you can use ground turkey or ground chicken.

Nutrition