Philly Cheesesteak Stuffed Shells

If you’re looking for a different take on the classic stuffed shell pasta recipe, then you must check out our Philly cheesesteak Stuffed Shells Recipe. The recipe includes everything you would find in the traditional sandwich, minus the bread. It doesn’t take a lot of time to prepare and cook, which makes it the perfect choice for your weeknight menu! Read on!

INGREDIENTS:

24 Jumbo shell pasta cooked and drained

1 lb. Ground beef

1 Onion chopped

2 Tbsp. Butter

1 green bell pepper chopped

1 Tbsp. Worcestershire sauce

2 Tbsp. Ketchup

Salt and pepper to taste

1 C. Shredded cheddar cheese

1 Tbsp. Cornstarch

1 C. Milk

1 C. Beef broth

DIRECTIONS:

Preheat the oven to 350 degrees.

Cook the beef in a skillet over medium-high heat until browned completely. Set aside.

Add the butter, onion, and pepper to the skillet and cook until they begin to soften.

Place the beef back into the skillet with the vegetables, and mix in the worcestershire sauce, ketchup, and salt and pepper to taste.

Stuff the shells with the meat mixture, and place them into a 9×13 baking dish.

Top the shells with half of the cheese.

Place the milk, cornstarch, and beef broth into a saucepan over medium heat on the stove. Whisk well to combine. Bring the mixture to a boil, and then reduce to simmer until the sauce thickens.

Stir the remaining cheese into the sauce.

Pour ½ of the sauce around the shells in the baking dish.

Bake for 10 minutes or until the cheese has melted.

Serve with the remaining sauce.

Nutrition