Philly Cheesesteak Stuffed Shells
User Reviews
5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6
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Calories
729 kcal
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Course
Main Course
Philly Cheesesteak Stuffed Shells
Description
This recipe begins by parboiling jumbo pasta shells and browning ground beef, which is then combined with sautéed green bell peppers, onions, and garlic. The meat mixture is incorporated into a blend of ricotta and provolone cheese to create a filling that captures the savory essence of a Philly cheesesteak. The shells are stuffed and placed in a baking dish.
The sauce is a creamy Alfredo with sautéed mushrooms, butter, half and half, Parmesan, cream cheese, and Italian seasoning, adding smoothness and depth. After assembling with the sauce, the dish is baked until bubbly and the flavors meld together.
This baked dish offers a comforting texture combination of tender pasta shells, creamy sauce, and a hearty, flavorful filling. It works well as a main course for lunch or dinner, providing familiar American comfort food flavors reimagined in a stuffed pasta form.
Options include substituting thinly sliced ribeye or flank steak for ground beef, adding cheddar cheese topping, or omitting peppers if preferred, tailoring the dish to taste preferences.
Ingredients
For the Stuffed Shells
- 20 jumbo pasta shells
- 1 Tablespoon olive oil
- 1 pound ground beef
- 1 Tablespoon ketchup
- 1 Tablespoon Worcestershire sauce
- 3 cloves garlic minced
- 1 green bell pepper diced
- 1 onion sliced thin
- salt
- black pepper
- 1 cup ricotta cheese
- ¾ cup provolone cheese diced
For the Creamy Alfredo Sauce
- 8 oz mushrooms sliced
- 2 garlic minced, cloves
- 1 tick butter
- 1 cup half and half
- ½ cup Parmesan Cheese
- 4 oz cream cheese
- 2 teaspoons Italian seasoning
Instructions
- Preheat oven to 350° F
Cook the Shells
- Fill a large pot with water and bring to a boil.
- Add the shells and cook for 3 minutes less time than package directions indicate.
Cook the Meat Mixture
- Add the ground beef to large skillet and brown until no longer pink.
- Pour into a colander to drain grease.
- Add olive oil, green peppers and onions to the same skillet and saute until the onions are tender and the peppers are softened.
- Then add the minced garlic and for 1 additional minute.
- Add the ground beef back into the skillet.
- Add in the ketchup, Worcestershire sauce, salt and pepper and stir to combine well.
- In a medium mixing bowl, combine the ricotta cheese and ½ cup diced provolone cheese.
- Add the cooked meat mixture into the cheese mixture and stir to combine.
- Spoon the mixture into each cooked shell with meat/ cheese mixture and into a 13x9 baking dish.
Make the Alfredo sauce.
- Add 1 tablespoon butter and mushrooms to a skillet and saute for approximately 3-4 minutes stirring continuously.
- Add 2 cloves minced garlic and saute for an additional minute then set aside.
- In a medium pot, add the remaining butter and cream cheese melt together over medium heat.
- Slowly stir in the half and half and continually stir until creamy.
- Add the Italian seasoning and parmesan cheese and stir to combine.
- Add the cooked mushrooms into the sauce and stir then pour the alfredo sauce all over the top of the stuffed shells.
- Top with remaining ¼ cup of provolone cheese.
- Bake for 25 minutes or until the cheese has melted.
Notes
- Use thinly sliced ribeye or flank steak in place of ground beef for a more traditional cheesesteak texture.
- Cheddar cheese can be added on top for extra flavor if desired.
- Omit green bell peppers if you prefer a milder filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 729 kcal
% Daily Value*
| Serving | 3shells | |
| Calories | 729kcal | 36% |
| Carbohydrates | 31g | 10% |
| Protein | 33g | 66% |
| Fat | 53g | 82% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 156mg | 52% |
| Sodium | 617mg | 26% |
| Potassium | 671mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 1211IU | 24% |
| Vitamin C | 20mg | 22% |
| Calcium | 429mg | 43% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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