Philly Cheesesteak Pasta Shells

Description

Indulge in the unique and comforting blend of a classic Philly cheesesteak and Italian cuisine with these Philly Cheesesteak Pasta Shells. This recipe transforms the robust flavors of a cheesesteak into a delightful pasta dish, featuring jumbo shells stuffed with savory ground beef, sautéed onions, bell peppers, and oozing with creamy cheddar cheese. It’s a perfect dish that combines the cheesy goodness of a cheesesteak with the rich, satisfying feel of stuffed pasta.

Ingredients

• 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
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces cheddar cheese, cut into small cubes (divided)
• 24 jumbo pasta shells, cooked
• 1 tablespoon cornstarch
• 1 cup milk (whole recommended)
• 1 cup beef broth

Step-by-step Directions

1. Prepare the Oven and Pan

Preheat the oven to 350 degrees Fahrenheit.

2. Brown the Beef

Add the ground beef to a large cast iron skillet and cook until a deep brown crust forms before breaking the beef apart. Continue to cook until about 50 percent of the beef has a deep crust.

3. Cook the Vegetables

Remove the beef and leave the fat in the skillet. Add the butter followed by the diced onions and bell peppers. Allow them to brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

4. Combine Ingredients

Add the beef back into the pan. Mix in the ketchup, Worcestershire sauce, salt, and black pepper. Stir well and then remove from heat.

5. Stuff the Shells

Scoop the beef mixture into the cooked pasta shells. Top each shell with cubes of cheese, using half of the cheese for this step.

6. Prepare the Cheese Sauce

In the same skillet, add the beef broth, milk, and cornstarch. Whisk together and turn the heat back on. Gradually add the remaining cheddar cheese while whisking continuously until the sauce thickens, about 3-5 minutes.

7. Bake

Pour about half of the cheese sauce around the stuffed shells in a baking dish. Bake in the preheated oven for 10 minutes to melt the cheese.

8. Serve

Serve the baked pasta shells with the remaining sauce drizzled on top.

Servings & Preparation/Cooking Time

This recipe serves approximately 6 people. Preparation time is about 20 minutes, and cooking time is approximately 30 minutes, totaling about 50 minutes from start to finish.

Tips for Storage & Reheating

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the desired amount in a microwave-safe dish and heat until warm, typically about 1-2 minutes. Alternatively, reheat in the oven at 350 degrees until thoroughly warmed.

Conclusion

This Philly Cheesesteak Pasta Shells recipe offers a delightful and hearty meal that’s both comforting and flavorful. With its savory filling and creamy cheese sauce, it’s sure to satisfy both cheesesteak lovers and pasta enthusiasts alike. Perfect for a family dinner or as a creative dish to change up the weekly meal routine, these stuffed shells merge classic flavors in an exciting new way.

Philly Cheesesteak Pasta Shells

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

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Description

Indulge in the unique and comforting blend of a classic Philly cheesesteak and Italian cuisine with these Philly Cheesesteak Pasta Shells. This recipe transforms the robust flavors of a cheesesteak into a delightful pasta dish, featuring jumbo shells stuffed with savory ground beef, sautéed onions, bell peppers, and oozing with creamy cheddar cheese. It’s a perfect dish that combines the cheesy goodness of a cheesesteak with the rich, satisfying feel of stuffed pasta.

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Ingredients

Scale 1x2x3x

• 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
• 1/2 teaspoon Kosher salt
• 1/2 teaspoon fresh ground black pepper
• 8 ounces cheddar cheese, cut into small cubes (divided)
• 24 jumbo pasta shells, cooked
• 1 tablespoon cornstarch
• 1 cup milk (whole recommended)
• 1 cup beef broth

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Instructions

1. Prepare the Oven and Pan: Preheat the oven to 350 degrees Fahrenheit.
2. Brown the Beef: Add the ground beef to a large cast iron skillet and cook until a deep brown crust forms before breaking the beef apart. Continue to cook until about 50 percent of the beef has a deep crust.
3. Cook the Vegetables: Remove the beef and leave the fat in the skillet. Add the butter followed by the diced onions and bell peppers. Allow them to brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
4. Combine Ingredients: Add the beef back into the pan. Mix in the ketchup, Worcestershire sauce, salt, and black pepper. Stir well and then remove from heat.
5. Stuff the Shells: Scoop the beef mixture into the cooked pasta shells. Top each shell with cubes of cheese, using half of the cheese for this step.
6. Prepare the Cheese Sauce: In the same skillet, add the beef broth, milk, and cornstarch. Whisk together and turn the heat back on. Gradually add the remaining cheddar cheese while whisking continuously until the sauce thickens, about 3-5 minutes.
7. Bake: Pour about half of the cheese sauce around the stuffed shells in a baking dish. Bake in the preheated oven for 10 minutes to melt the cheese.
8. Serve: Serve the baked pasta shells with the remaining sauce drizzled on top.

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