Cheesesteak Stuffed Shells (Print Version)
Ingredients:
01 -
20 jumbo pasta shells.
02 -
1 lb ground beef or thinly sliced steak.
03 -
1 small onion, finely chopped.
04 -
1 small green bell pepper, finely chopped.
05 -
1 cup sliced mushrooms.
06 -
2 cloves garlic, minced.
07 -
1/2 tsp salt.
08 -
1/4 tsp black pepper.
09 -
1 tbsp Worcestershire sauce.
10 -
2 cups shredded provolone or mozzarella cheese.
11 -
1 1/2 cups Alfredo sauce.
12 -
1/4 cup grated Parmesan cheese.
13 -
1 tbsp olive oil (for sautéing).
14 -
1/2 tsp Italian seasoning.
Instructions:
01 -
Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook until al dente, about 8-10 minutes. Drain and set aside to cool.
02 -
In a large skillet, heat the olive oil over medium heat. Add the onions, green bell pepper, and mushrooms. Sauté for 4-5 minutes until the vegetables are tender.
03 -
Add the ground beef or sliced steak and cook until browned. Stir in the minced garlic, salt, pepper, and Worcestershire sauce. Cook for another 2 minutes. Remove from heat and let cool slightly.
04 -
Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
05 -
Spoon 1-2 tablespoons of the beef mixture into each cooked pasta shell. Place the stuffed shells in the prepared baking dish.
06 -
Sprinkle half of the shredded cheese over the stuffed shells. Pour the Alfredo sauce evenly over the shells, then top with the remaining cheese and Parmesan.
07 -
Sprinkle with Italian seasoning for extra flavor.
08 -
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
09 -
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
10 -
Let the stuffed shells cool for 5 minutes before serving.
Notes:
01 -
This dish combines the savory flavors of Philly cheesesteak with creamy pasta shells for a hearty, cheesy meal.
02 -
Italian seasoning adds extra flavor to the dish, and the combination of provolone or mozzarella and Parmesan creates a rich, cheesy topping.