5 from 180 votes
Philly Cheesesteak Stuffed Shells
Philly Cheesesteak Stuffed Shells combine ground beef with sautéed onions and green peppers, flavored with Worcestershire sauce and ketchup, stuffed inside jumbo pasta shells. Cheddar cheese cubes melt as the shells bake, creating a hearty layered dish. A hot cheese sauce made from milk, beef broth, and cornstarch tops the shells, adding creaminess and binding the filling. This recipe offers a comforting fusion of Philly cheesesteak flavors with pasta, perfect for a filling meal.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
6
Calories:
349 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 pound ground beef lean
- 2 tablespoons butter
- 1 onion peeled and diced, small
- 1 green bell pepper seeded and diced
- 1 tablespoon Worcestershire sauce
- 2 tablespoons ketchup
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 8 ounces cheddar cheese cut into 1/2 inch cubes
- 24 jumbo pasta shells cooked according to package directions
- 1 cup milk
- 1 cup beef broth
- 1 tablespoon cornstarch
Instructions
- Preheat oven to 350F degrees.
- Heat a large skillet over medium heat. Crumble the ground beef in to the skillet and cook, stirring often, until completely browned. Remove the beef from the pan and set aside. Drain the fat from the pan.
- Add the butter to the skillet and melt over medium heat. When the butter is melted, add the diced onion and bell pepper and saute until softened, about 5 minutes.
- Add the browned beef back to the skillet. Add the Worcestershire sauce, ketchup, salt, and pepper; mix well. Cook the mixture for about 2 minutes over medium heat, stirring occasionally.
- Fill the cooked pasta shells with the meat mixture and place in an even layer in a glass baking dish.
- Add half of the cheddar cheese cubes to the stuffed shells (we stuffed two cheese cubes into each shell).
- In a medium sauce pan, whisk together the milk, beef broth, and cornstarch. Heat the mixture over medium heat until hot, then add the remaining cheddar cheese; stir until melted and the sauce thickens. Pour half of the sauce over the stuffed shells in the pan.
- Bake the stuffed shells at 350F for 10 minutes, or until the cheese is melted.
- Serve hot with the extra cheese sauce on the side.
Cup of Yum
Nutrition Information
Calories
349kcal
(17%)
Carbohydrates
10g
(3%)
Protein
27g
(54%)
Fat
22g
(34%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
100mg
(33%)
Sodium
769mg
(32%)
Potassium
477mg
(10%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
664IU
(13%)
Vitamin C
18mg
(20%)
Calcium
339mg
(34%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 349
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 22g | 34% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 100mg | 33% |
| Sodium | 769mg | 32% |
| Potassium | 477mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 664IU | 13% |
| Vitamin C | 18mg | 20% |
| Calcium | 339mg | 34% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.