Philly Cheesesteak Stuffed Shells

Name: Philly Cheesesteak Stuffed Shells
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving
Ingredients: 12- ounce package jumbo pasta shells; 2 tablespoons olive oil; 1 ½ pounds ribeye steak; ½ half medium white onion; 1 medium to large red bell pepper; 1 medium to large green bell pepper; 2 to 4 cloves garlic; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; ¾ teaspoon freshly ground black pepper; 15 ounces ricotta cheese; 1 large egg; 1 cup shredded provolone cheese; divided; ¾ to 1 cup shredded Parmesan cheese; divided; 22- ounce jar Alfredo sauce OR 2.75 cups homemade Alfredo sauce; or as desired

User Reviews

4.9

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings
6
Calories
1842 kcal
Course
Main Course
Cuisine
Italian

Philly Cheesesteak Stuffed Shells

Jade Rice

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Philly Cheesesteak Stuffed Shells - Comfort food coming in hot with these Philly cheesesteak stuffed pasta shells complete with ribeye steak, peppers, and onions. Ricotta, provolone, and Parmesan cheese lend a SUPER cheesy touch and everything is smothered in Alfredo sauce for next-level deliciousness!

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Ingredients

Servings

12- ounce package jumbo pasta shells about 12
2 tablespoons olive oil
1 ½ pounds ribeye steak sliced thinly OR 1 pound 90% lean ground beef
½ half medium white onion diced small
1 medium to large red bell pepper seeded and diced small
1 medium to large green bell pepper seeded and diced small
2 to 4 cloves garlic finely minced
1 tablespoon Worcestershire sauce
1 teaspoon salt
¾ teaspoon freshly ground black pepper
15 ounces ricotta cheese
1 large egg lightly beaten
1 cup shredded provolone cheese; divided
¾ to 1 cup shredded Parmesan cheese; divided
22- ounce jar Alfredo sauce OR 2.75 cups homemade Alfredo sauce; or as desired

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Instructions

Preheat oven to 400F and spray a 9x13-inch casserole or baking dish with cooking spray; set aside.
To a large pot of boiling water, cook the pasta shells as directed, drain well; set aside.
While the shells are boiling, to a separate large skillet, add the beef and cook over medium-high heat until no longer pink. Stir and flip intermittently to ensure even cooking. If using ground beef, stir and crumble the beef as it cooks to ensure even cooking.
When done, remove the beef from the skillet and set it aside. Tip - Do not drain the fat and cooking juices as you will need them for sautéing the onions and peppers.
To the same skillet, add the onions, peppers, and saute over medium-high heat for about 5 minutes, or until becoming quite soft; stir frequently. Tip - Add additional oil if necessary during the sautéing process.
Add the garlic, Worcestershire sauce, salt, pepper, and cook for 1 minute, or until the garlic is fragrant; stir nearly constantly.
Add the beef back into the skillet, stir to combine; set aside off the heat.
To a large mixing bowl, add the ricotta, egg, ¼ cup provolone, ¼ cup Parmesan, and stir to combine.
Add beef mixture to the ricotta mixture and stir to combine.
Fill each of the cooked pasta shells with the beef filling mixture one by one, setting each into the prepared baking dish. Tip - Touching is fine and almost better so they don't tip over, but don't stack them on top of each other. Tip - For Make Ahead directions, stop here and read the Notes below.
Evenly pour store bought Alfredo OR homemade Alfredo sauce over the shells. Tip - You do not need to use all of it if you don't like as much sauce so use only as much as desired keeping mind you don't want them to be dry or dry out in the oven.
Evenly sprinkle the remaining provolone and Parmesan over the top.
Bake for about 10 to 15 minutes, or until the cheese is bubbling and as lightly golden browned as desired, and serve immediately. Extra shells will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Tip - Use caution when reheating so you don't "break" the Alfredo sauce by using too high of heat. I recommend using the microwave carefully at a lower power setting.

Notes

As a make-ahead option, you can prep everything as indicated in the recipe card including boiling the shells, making the meat and peppers filling mixture, then get the shells stuffed and in the baking dish.
Stop here and cover tightly with plastic wrap or foil, and refrigerate for up to 24 hours before baking.
When you’re ready to bake them, add the Alfredo sauce, sprinkle the reserved provolone and Parm, and bake.
Note that if you are starting with a cold baking dish and cold food in it that had been sitting in your fridge for a day, it will take longer to bake. Tip - I recommend letting the baking dish sit out at room temp for 30-60 minutes before actually baking it so it doesn't take as long once it's actually in the oven.

Nutrition Information

Show Details

Serving 1 Calories 1842kcal (92%) Carbohydrates 42g (14%) Protein 98g (196%) Fat 144g (222%) Saturated Fat 80g (400%) Polyunsaturated Fat 52g Trans Fat 4g Cholesterol 503mg (168%) Sodium 3166mg (132%) Fiber 2g (8%) Sugar 6g (12%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 1842 kcal

% Daily Value*

Serving	1
Calories	1842kcal	92%
Carbohydrates	42g	14%
Protein	98g	196%
Fat	144g	222%
Saturated Fat	80g	400%
Polyunsaturated Fat	52g	306%
Trans Fat	4g	200%
Cholesterol	503mg	168%
Sodium	3166mg	132%
Fiber	2g	8%
Sugar	6g	12%