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Philly Cheesesteak Stuffed Pasta Shells

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."