Philly Cheesesteak Stuffed Pasta Shells

Experience the ultimate comfort food fusion with these Philly Cheesesteak Stuffed Pasta Shells. Combining the iconic flavors of a Philly cheesesteak with the convenience of pasta, this dish is sure to become a family favorite.

Why Try This Recipe:

This recipe offers a creative twist on traditional stuffed shells, infusing them with the savory goodness of a Philly cheesesteak. With a rich and creamy Alfredo sauce, tender pasta shells, and a flavorful meat and cheese filling, this dish is guaranteed to satisfy your cravings.

Ingredients Summary:

For the Filling:

• 1 tablespoon olive oil
• 1 pound lean 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
• Salt and pepper to taste
• 3/4 cup provolone cheese slices, chopped
• 1 box jumbo shells

For the Alfredo Sauce:

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

Serving Suggestions:

Serve these Philly Cheesesteak Stuffed Pasta Shells hot, straight out of the oven. Pair them with a crisp green salad or steamed vegetables for a complete and satisfying meal. Garnish with fresh parsley for a pop of color and flavor.

Storage Info:

Any leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave or oven until warmed through before serving.

Techniques or Tips:

• Be sure to cook the pasta shells until al dente, as they will continue to cook in the oven.
• Customize the filling to suit your taste preferences by adding mushrooms, onions, or other vegetables.
• For a time-saving option, you can prepare the filling and sauce in advance and assemble the dish when ready to bake.

Variation:

Experiment with different types of cheese for the filling, such as mozzarella or cheddar, for a unique flavor profile. You can also try adding chopped cooked steak or shredded chicken for an extra protein boost.

FAQs About Philly Cheesesteak Stuffed Pasta Shells:

Q: Can I use ground turkey instead of ground beef? A: Yes, you can substitute ground turkey for ground beef if you prefer. Just adjust the cooking time accordingly, as ground turkey may cook faster than ground beef.

Q: Can I omit the mushrooms from the Alfredo sauce? A: Absolutely! Feel free to leave out the mushrooms if you’re not a fan, or substitute them with another vegetable such as spinach or bell peppers.

Q: Can I freeze this dish? A: Yes, you can freeze the stuffed pasta shells before baking for up to 3 months. Simply assemble the dish as instructed, cover tightly with plastic wrap and aluminum foil, and freeze. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Philly Cheesesteak Stuffed Pasta Shells

"Indulge in Philly Cheesesteak Stuffed Pasta Shells with savory ground beef, peppers, onions, ricotta, and provolone, topped with creamy Alfredo sauce. A comforting dish for any occasion!"

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Equipment

• - Large skillet
• - Large pot for boiling pasta
• - 13x9-inch baking dish

Ingredients

  

For the Filling:

• - 1 tablespoon olive oil
• - 1 pound lean 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
• - Salt and pepper to taste
• - 3/4 cup provolone cheese slices chopped
• - 1 box jumbo shells

For the Alfredo Sauce:

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

Instructions

 

• Preheat the oven to 350 degrees Fahrenheit.
• In a large pot, bring water to a boil for the pasta.
• In a large skillet, brown the ground beef. Remove it from the pan and set aside.
• Reserve 1 tablespoon of oil from the ground beef. Add olive oil to the pan and sauté the onion and peppers until the onion is translucent and the peppers are soft.
• Add minced garlic to the skillet and sauté until fragrant.
• Return the ground beef to the pan and add Worcestershire sauce, ketchup, salt, and pepper. Cook together for a few minutes, then remove from heat and set aside.
• Cook the pasta shells according to the package instructions, reducing the cooking time by 3 minutes. Drain and set aside.
• In a large bowl, mix the ricotta cheese and 1/2 cup of provolone cheese.
• Add the cooked meat mixture to the cheese mixture and combine well.
• Stuff each pasta shell with the meat and cheese mixture and place them in rows in a 13x9-inch baking dish.
• Start preparing the Alfredo sauce.
• In a medium skillet, melt 1 tablespoon of butter and cook the sliced mushrooms until the water is released. Add minced garlic and cook until fragrant. Remove from the pan and set aside.
• Clean out the skillet and melt the remaining butter. Add the cream cheese and melt together.
• Slowly pour in the half and half, stirring until smooth.
• Add the Italian seasoning and parmesan cheese, stirring until smooth and the sauce begins to thicken.
• Add the cooked mushrooms back to the sauce and season with salt and pepper to taste.
• Pour the Alfredo sauce around the stuffed pasta shells in the baking dish.
• Top the shells with the remaining 1/4 cup of provolone cheese.
• Bake in the preheated oven for 25 minutes or until the sauce is bubbly and the cheese is melted.
• Serve hot, garnished with parsley if desired. Enjoy your Philly Cheesesteak Stuffed Pasta Shells!

Notes

"This recipe combines the flavors of a classic Philly cheesesteak with pasta shells stuffed with a savory mixture of ground beef, peppers, onions, and cheeses. The creamy Alfredo sauce adds richness to this comforting dish."