Philly Cheesesteak Pasta Bake
Why Make This Recipe
Philly Cheesesteak Pasta Bake brings the classic flavors of a Philly cheesesteak into a delicious pasta casserole. This dish is comforting, easy to make, and perfect for weeknight dinners. It’s a great way to enjoy a meaty, cheesy meal that the whole family will love.
How to Make Philly Cheesesteak Pasta Bake
Ingredients:
- Pasta shells – 8 ounces
- Olive oil – 1 tablespoon
- Ground beef – 1 pound
- Green bell pepper, diced – 1
- Onion, diced – 1
- Garlic, minced – 2 cloves
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Worcestershire sauce – 1 tablespoon
- Beef broth – 1 cup
- Cream cheese, softened – 8 ounces
- Provolone cheese, shredded – 2 cups
Directions:
- Preheat the oven to 350°F (175°C).
- Cook the pasta shells according to package directions until they are al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Season the mixture with salt, pepper, and Worcestershire sauce.
- Stir in beef broth, bringing it to a simmer.
- Add cream cheese, stirring until fully melted and combined.
- Toss the cooked pasta with the beef and cheese mixture, ensuring the pasta is evenly coated.
- Transfer to a greased 9×13-inch baking dish.
- Sprinkle shredded provolone on top.
- Bake for 20-25 minutes, until the cheese is bubbly and golden.
- Let the casserole cool slightly before serving.
How to Serve Philly Cheesesteak Pasta Bake
Serve the Philly Cheesesteak Pasta Bake warm from the oven. It pairs well with a crisp side salad or garlic bread. You can also add some extra cheese on top if you love a cheesy dish.
How to Store Philly Cheesesteak Pasta Bake
If you have leftovers, let them cool completely and store them in an airtight container in the refrigerator. The pasta bake will last for about 3-4 days. You can reheat individual portions in the microwave or bake the whole dish again until warmed through.
Tips to Make Philly Cheesesteak Pasta Bake
- Make sure not to overcook the pasta shells; they should be al dente, as they will bake further in the oven.
- For extra flavor, consider adding mushrooms or jalapeños to the beef mixture.
- Use provolone cheese for the best flavor, but you can also try mozzarella or cheddar if you prefer.
Variation
You can easily make this dish vegetarian by substituting ground beef with a plant-based protein or extra veggies like zucchini and mushrooms.
FAQs
1. Can I use different types of pasta?
Yes, you can use any pasta shape you like, but larger shapes such as penne or rigatoni will hold the sauce well.
2. Can I freeze Philly Cheesesteak Pasta Bake?
Yes, you can freeze it before baking. Just assemble the dish, cover it well, and freeze. When ready to bake, thaw overnight in the fridge and then bake as directed.
3. What can I serve with this dish?
This pasta bake goes well with a simple green salad or garlic bread for a complete meal.
Philly Cheesesteak Pasta Bake
Ingredients
Pasta and Sauce Ingredients
- 8 ounces Pasta shells Choose a larger shell for texture.
- 1 tablespoon Olive oil
- 1 pound Ground beef
- 1 Green bell pepper, diced
- 1 Onion, diced
- 2 cloves Garlic, minced
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup Beef broth
- 8 ounces Cream cheese, softened
- 2 cups Provolone cheese, shredded Can substitute with mozzarella or cheddar.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Cook the pasta shells according to package directions until they are al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add ground beef and cook until browned, breaking it up with a spoon.
- Add the diced bell pepper, onion, and minced garlic to the skillet. Cook until softened, about 5 minutes.
- Season the mixture with salt, pepper, and Worcestershire sauce.
- Stir in beef broth, bringing it to a simmer.
- Add cream cheese, stirring until fully melted and combined.
- Toss the cooked pasta with the beef and cheese mixture, ensuring the pasta is evenly coated.
- Transfer to a greased 9x13-inch baking dish.
- Sprinkle shredded provolone on top.
- Bake for 20-25 minutes, until the cheese is bubbly and golden.
- Let the casserole cool slightly before serving.
