Description
Jumbo pasta shells filled with classic Philly cheesesteak flavors, baked in a creamy beef-based sauce and finished with melted cheddar cheese.
Ingredients
Filling & Shells
- 1 pound lean ground beef
- 2 tablespoons butter
- 1 small yellow onion, diced
- 1 small green bell pepper, diced
- 2 tablespoons ketchup
- 1 tablespoon Worcestershire sauce
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces cheddar cheese, cut into small cubes (divided)
- 24 jumbo pasta shells, cooked and drained
Sauce
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1 cup beef broth
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Cook jumbo pasta shells according to package directions until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add onion and green bell pepper; cook until softened.
- Add ground beef and cook until browned. Drain excess grease if needed.
- Stir in ketchup, Worcestershire sauce, salt, and pepper. Remove from heat and mix in half of the cheddar cubes.
- Whisk cornstarch, milk, and beef broth in a saucepan over medium heat until slightly thickened.
- Stuff each shell with beef mixture and place in baking dish. Pour sauce evenly over shells.
- Sprinkle remaining cheddar cheese on top.
- Cover with foil and bake for 25 minutes. Uncover and bake an additional 10–15 minutes until bubbly.
Notes
- Use provolone or mozzarella for a more traditional cheesesteak flavor.
- Assemble up to one day ahead and bake when ready.
- Add mushrooms for extra depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 40 minutes