Name: Cheesesteak Stuffed Shells
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 20 jumbo pasta shells.; 1 lb ground beef or thinly sliced steak.; 1 small onion, finely chopped.; 1 small green bell pepper, finely chopped.; 1 cup sliced mushrooms.; 2 cloves garlic, minced.; 1/2 tsp salt.; 1/4 tsp black pepper.; 1 tbsp Worcestershire sauce.; 2 cups shredded provolone or mozzarella cheese.; 1 1/2 cups Alfredo sauce.; 1/4 cup grated Parmesan cheese.; 1 tbsp olive oil (for sautéing).; 1/2 tsp Italian seasoning.

Cheesesteak Stuffed Shells is the ultimate cheesy and savory fusion of Philly cheesesteak flavors with the heartiness of pasta. Jumbo pasta shells are stuffed with a delicious mixture of tender ground beef or thinly sliced steak, sautéed vegetables, and shredded cheese. Once stuffed, the shells are topped with a creamy Alfredo sauce and baked to perfection with a bubbly, golden cheese topping. The Italian seasoning adds a burst of extra flavor, making this dish a cozy and satisfying dinner for any occasion. Serve with a simple salad or garlic bread for a complete meal.

Cheesesteak Stuffed Shells take all the best elements of a Philly cheesesteak—savory beef, sautéed vegetables, and gooey cheese—and stuff them into tender jumbo pasta shells for a hearty, cheesy meal. This dish is perfect for family dinners or gatherings, offering a delicious combination of comfort food flavors.

INGREDIENTS

Jumbo pasta shells: 20, cooked al dente and ready for stuffing
Ground beef or thinly sliced steak: 1 lb, cooked until browned for a savory filling
Onion: 1 small, finely chopped for added sweetness
Green bell pepper: 1 small, finely chopped for extra crunch and flavor
Mushrooms: 1 cup sliced, add an earthy flavor to the filling
Garlic: 2 cloves minced, brings an aromatic touch to the dish
Salt and pepper: to taste, for seasoning the beef mixture
Worcestershire sauce: 1 tbsp, adds a rich, umami flavor
Shredded provolone or mozzarella cheese: 2 cups, provides a gooey, cheesy filling and topping
Alfredo sauce: 1 1/2 cups, adds creaminess to the dish
Parmesan cheese: 1/4 cup grated, for a cheesy, golden topping
Olive oil: 1 tbsp, used for sautéing the vegetables
Italian seasoning: 1/2 tsp, adds extra flavor to the dish

INSTRUCTIONS

Step 1:: 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.
Step 2:: 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.
Step 3:: 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.
Step 4:: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
Step 5:: Spoon 1-2 tablespoons of the beef mixture into each cooked pasta shell. Place the stuffed shells in the prepared baking dish.
Step 6:: 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.
Step 7:: Sprinkle with Italian seasoning for extra flavor.
Step 8:: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
Step 9:: Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Step 10:: Let the stuffed shells cool for 5 minutes before serving.

Serving and Storage Tips

Serve hot, topped with fresh parsley or extra Parmesan for added flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.

Helpful Notes

If you prefer a richer sauce, mix Alfredo sauce with a little heavy cream or cream cheese for added thickness.
You can swap the ground beef for ground turkey or chicken for a lighter version of this dish.