Philly Cheesesteak Stuffed Shells
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
25 mins
-
Total Time
40 mins
-
Servings
8
-
Calories
325 kcal
-
Course
Main Course
-
Cuisine
American
Philly Cheesesteak Stuffed Shells
Description
This recipe fills cooked jumbo pasta shells with a hearty blend of cooked ribeye steak or ground beef, sautéed diced onions, and red and green peppers. Garlic and Worcestershire sauce season the meat and vegetables, echoing classic Philly cheesesteak flavors. Ricotta cheese combined with egg and shredded provolone and Parmesan adds creaminess and binds the filling.
The stuffed shells are placed in a baking dish and topped with Alfredo sauce and additional cheese before baking at a moderate temperature. The short bake time ensures the filling is heated through and the cheese topping melts and bubbles without overcooking the pasta. The result is a rich dish with layers of tender meat, softened peppers and onions, creamy cheese filling, and smooth sauce.
This dish serves as a filling main course and pairs well with a simple salad to balance the richness. Leftovers reheat well if stored properly, making it an appealing option for make-ahead meals.
The notes highlight that the amount of meat filling and Alfredo sauce can be adjusted to preference. If reheating or baking from frozen, an additional five minutes in the oven is recommended. The technique of pre-cooking the pasta and meat mixture prior to baking minimizes baking time for convenience.
Ingredients
- 1 (12-ounce box) jumbo pasta shells
- 2 Tablespoons olive oil
- 1 ½ pound ribeye steak or ground beef, shaved or chopped
- ½ medium white onion (diced)
- 1 red pepper (diced)
- 1 green pepper (diced)
- 2 teaspoons garlic (diced)
- 1 Tablespoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 (15-ounce container) ricotta cheese
- 1 large egg
- 1 (22-ounce jar) Alfredo sauce
- ¾ cup Parmesan Cheese (shredded)
- 1 cup provolone cheese
Instructions
- Preheat the oven to 350 degrees F.
- Cook the jumbo pasta shells in a large pot of water and boil according to the package directions until they are al dente.
- While the pasta is cooking, heat a large skillet over medium-high heat, and when hot, add oil and add the steak and cook the steak until it is no longer pink. Add salt and pepper to taste. Remove the steak and place on a plate and cover to keep warm.
- Reduce the heat to medium heat; add chopped onions and peppers in the same skillet as you cooked the beef and cook for 5 minutes, stirring often. Add the garlic and cook for 1 minute more. (Photo 2.)
- Add the steak back in with the onions and add the Worcestershire and remaining salt and pepper. Stir to combine. (Photo 3)
- In a small bowl, stir together the ricotta, ¼ cup parmesan, ¼ cup provolone, and the egg and mix well. Add the ricotta mixture to the skillet with the beef. (Photo 4)
- Stir the ricotta mixture together with the meat mixture. (Photo 5)
- Add a spoonful of the beef mixture into each cooked pasta shell to stuff the shells and place the shells in a 9x13 casserole dish, and Pour the prepared alfredo sauce over the all of the stuffed shells. Top with parmesan and provolone cheese. (Photo 6)
- Bake until the cheese is bubbly
- Remove the casserole dish from the oven and serve hot with your favorite salad or side dish.
Notes
- Adjust the quantity of meat filling and Alfredo sauce in each shell to suit your taste preferences.
- The recipe requires a relatively short bake time since pasta and filling are cooked prior; 10-15 minutes is sufficient to heat through and melt cheese.
- When reheating frozen or chilled leftovers, add about 5 minutes to the oven time to ensure proper warming.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Calories | 325kcal | 16% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 93mg | 31% |
| Sodium | 644mg | 27% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 789IU | 16% |
| Vitamin C | 32mg | 36% |
| Calcium | 254mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
