Description
Hearty Philadelphia cheesesteak stuffed shells blend classic sandwich flavors with pasta perfection. Melted cheese, tender beef, and caramelized peppers create a comfort food masterpiece you’ll crave again and again.
Ingredients
Scale
Meat and Protein:
- 1 pound (450 g) ground beef or shaved steak
Cheeses:
- 4 ounces (115 g) cream cheese, softened
- ½ cup (50 g) shredded mozzarella cheese
- ½ cup (50 g) shredded provolone cheese
- 1 cup (100 g) shredded provolone or mozzarella cheese
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
Pasta and Shells:
- 20 jumbo pasta shells (about ½ a 12-ounce box)
Seasonings and Sauces:
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
Cream and Sauce:
- ¼ cup (60 milliliters) heavy cream
- 1 cup (240 milliliters) Alfredo sauce (or substitute with heavy cream mixed with ¼ cup Parmesan cheese)
Instructions
- Boil jumbo pasta shells in salted water until tender yet firm, carefully draining and allowing them to cool without breaking their delicate structure.
- Sear thinly sliced beef in a hot skillet until perfectly browned, removing meat and reserving the pan for vegetables.
- Caramelize onions and bell peppers in the same skillet, creating deep, rich flavors from the residual beef drippings.
- Return beef to the pan, seasoning with garlic powder, onion powder, salt, and pepper, blending ingredients to develop a robust taste profile.
- Combine cream cheese and provolone in a mixing bowl, folding in the beef and vegetable mixture until smooth and thoroughly integrated.
- Preheat oven to 375F, preparing a baking dish with a light coating of oil to prevent sticking.
- Generously fill each pasta shell with the cheesy beef mixture, arranging them carefully in the prepared baking dish.
- Sprinkle mozzarella cheese over the stuffed shells, creating a tantalizing golden blanket of melted cheese.
- Cover with aluminum foil and bake for 25-30 minutes, removing the foil during the final 5 minutes to achieve a crispy, golden-brown top.
- Allow shells to rest briefly after baking, then serve immediately while warm and at peak deliciousness.
Notes
- Ensure pasta shells are cooked al dente to prevent mushiness when baking, maintaining a perfect texture that holds the cheesy filling.
- Slice beef against the grain for maximum tenderness, creating melt-in-your-mouth pieces that elevate the overall dish experience.
- Use low-fat cream cheese and reduced-fat cheeses to make this indulgent recipe more diet-friendly without sacrificing rich flavor.
- For gluten-free adaptation, replace traditional pasta shells with large roasted bell pepper halves or zucchini boats as a nutrient-packed alternative.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 482
- Sugar: 3 g
- Sodium: 689 mg
- Fat: 27 g
- Saturated Fat: 13 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 96 mg