Cheesesteak Pasta Delight

Description

The “Cheesesteak Pasta Delight” recipe offers a unique twist on traditional cheesesteak sandwiches by combining them with jumbo pasta shells. This fusion creates a heartwarming, mouthwatering dish that is perfect for any gathering or a cozy family dinner. The dish marries the savory taste of cheesesteak with the comforting texture of baked pasta, topped with a creamy, cheesy sauce that enhances the overall flavor profile.

Ingredients

For the Shells:

• 12-16 jumbo pasta shells
• 1 lb ground beef or thinly sliced steak
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese or mozzarella

For the Cheese Sauce:

• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• Salt and pepper, to taste

Optional Garnish:

• Chopped parsley or fresh chives

Step-by-step Directions

1. Cook the Pasta Shells

Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.

2. Prepare the Cheesesteak Filling

Heat olive oil in a large skillet over medium heat. Add the ground beef or sliced steak, and cook until browned, breaking up the meat as it cooks. Remove any excess grease if needed. Add the onion, bell pepper, and garlic to the skillet. Cook for about 3-4 minutes, or until softened. Stir in the Worcestershire sauce, salt, and pepper. Remove from heat and let cool slightly before mixing in the shredded provolone cheese.

3. Make the Cheese Sauce

In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens. Remove from heat and stir in the cheddar cheese and Parmesan cheese. Season with salt and pepper to taste.

4. Assemble the Shells

Preheat your oven to 375°F (190°C). Spread a small amount of the cheese sauce on the bottom of a baking dish to prevent sticking. Stuff each cooked pasta shell with a generous spoonful of the cheesesteak filling and place them in the baking dish.

5. Bake the Shells

Pour the remaining cheese sauce evenly over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to lightly brown the top.

6. Serve

Garnish with chopped parsley or chives, if desired. Serve hot with a side salad or garlic bread.

Servings & Preparation Time

This recipe serves approximately 4-6 people. The preparation time is about 20 minutes, with a cooking time of about 30-40 minutes, making for a total time of 50-60 minutes.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the microwave, covered, for 2-3 minutes or until heated through. Alternatively, bake at 350°F (175°C) for about 10-15 minutes.
• For best results, add a splash of milk before reheating to keep the pasta moist.

Conclusion

The Cheesesteak Pasta Delight is a scrumptious, satisfying meal that perfectly blends the classic flavors of a cheesesteak with the richness of pasta and cheese. It’s a versatile dish that can be easily adapted to suit different tastes and preferences. Whether for a casual meal or a special occasion, this dish is sure to impress and deliver comfort with every bite.

Cheesesteak Pasta Delight

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• Author: Dulcia
• Total Time: 50-60 minutes
• Yield: 4-6 servings 1x

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Description

The “Cheesesteak Pasta Delight” recipe offers a unique twist on traditional cheesesteak sandwiches by combining them with jumbo pasta shells. This fusion creates a heartwarming, mouthwatering dish that is perfect for any gathering or a cozy family dinner. The dish marries the savory taste of cheesesteak with the comforting texture of baked pasta, topped with a creamy, cheesy sauce that enhances the overall flavor profile.

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Ingredients

Scale 1x2x3x

• 12–16 jumbo pasta shells
• 1 lb ground beef or thinly sliced steak
• 1 small onion, diced
• 1 small green bell pepper, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded provolone cheese or mozzarella
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 1/2 cups milk
• 1 cup shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• Salt and pepper, to taste
• Chopped parsley or fresh chives

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Instructions

1. Cook the Pasta Shells: Bring a large pot of salted water to a boil. Cook the jumbo pasta shells according to package directions until al dente. Drain and set aside to cool slightly.
2. Prepare the Cheesesteak Filling: Heat olive oil in a large skillet over medium heat. Add the ground beef or sliced steak, and cook until browned, breaking up the meat as it cooks. Remove any excess grease if needed. Add the onion, bell pepper, and garlic to the skillet. Cook for about 3-4 minutes, or until softened. Stir in the Worcestershire sauce, salt, and pepper. Remove from heat and let cool slightly before mixing in the shredded provolone cheese.
3. Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden. Slowly pour in the milk, whisking constantly to prevent lumps. Cook for 3-4 minutes, or until the sauce thickens. Remove from heat and stir in the cheddar cheese and Parmesan cheese. Season with salt and pepper to taste.
4. Assemble the Shells: Preheat your oven to 375°F (190°C). Spread a small amount of the cheese sauce on the bottom of a baking dish to prevent sticking. Stuff each cooked pasta shell with a generous spoonful of the cheesesteak filling and place them in the baking dish.
5. Bake the Shells: Pour the remaining cheese sauce evenly over the stuffed shells. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 5-10 minutes to lightly brown the top.
6. Serve: Garnish with chopped parsley or chives, if desired. Serve hot with a side salad or garlic bread.

• Prep Time: 20 minutes
• Cook Time: 30-40 minutes