Description
Comfort meets innovation in these cheesesteak stuffed shells, blending Philly sandwich flavors with pasta perfection. Melted provolone, tender beef, and caramelized peppers create a mouthwatering meal sure to satisfy hungry diners at your table.
Ingredients
Scale
Main Protein and Base:
- 1 pound ground beef or thinly sliced steak
- 20 jumbo pasta shells
Vegetables and Seasonings:
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 1 cup sliced mushrooms
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon Italian seasoning
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil (for sauteing)
Cheese and Sauce:
- 2 cups shredded provolone or mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 1/2 cups Alfredo sauce
Instructions
- Prepare a large pot with salted water and bring to a rolling boil. Submerge jumbo pasta shells, cooking until they reach al dente texture, approximately 8-10 minutes. Carefully drain and allow shells to cool completely.
- Heat olive oil in a spacious skillet over medium temperature. Introduce onions, green bell peppers, and mushrooms, sautéing for 4-5 minutes until vegetables become tender and slightly translucent.
- Add ground beef or sliced steak to the vegetable mixture, browning thoroughly. Incorporate minced garlic, salt, pepper, and Worcestershire sauce, continuing to cook for an additional 2 minutes. Remove from heat and permit slight cooling.
- Warm the oven to 350F (175C). Generously grease a 9×13-inch baking dish to prevent sticking.
- Carefully fill each cooled pasta shell with 1-2 tablespoons of the meat mixture. Arrange stuffed shells strategically within the prepared baking dish.
- Distribute half of the shredded cheese across the stuffed shells. Gently pour Alfredo sauce, ensuring even coverage. Top with remaining cheese and sprinkle Parmesan for enhanced flavor profile.
- Dust the entire dish with Italian seasoning to elevate the overall taste experience.
- Shield the baking dish with aluminum foil and transfer to preheated oven. Bake for 20 minutes, allowing flavors to meld together.
- Remove foil and continue baking for an additional 10 minutes until cheese transforms into a golden, bubbling surface.
- Allow the cheesesteak stuffed shells to rest for 5 minutes, enabling the filling to set and cooling slightly before serving.
Notes
- Choose lean ground beef or sliced steak to reduce excess fat and create a healthier version of the dish.
- Drain cooked meat thoroughly to prevent soggy shells and maintain a crisp texture.
- Consider using whole wheat pasta shells for added fiber and nutritional value.
- Substitute dairy-free cheese and lactose-free Alfredo sauce to make the recipe suitable for those with dairy sensitivities.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 635 kcal
- Sugar: 4 g
- Sodium: 710 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 40 g
- Cholesterol: 120 mg