Description
Jumbo pasta shells filled with classic Philly cheesesteak flavors, baked in a creamy beef sauce and finished with melted cheddar cheese.
Ingredients
Filling & Shells
- 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 freshly ground black pepper
- 8 ounces cheddar cheese, cut into small cubes (divided)
- 24 jumbo pasta shells, cooked and drained
Sauce
- 1 tablespoon cornstarch
- 1 cup whole milk
- 1 cup beef broth
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Melt butter in a skillet over medium heat. Add onion and bell pepper and cook until softened.
- Add ground beef and cook until browned. Drain excess grease.
- Stir in ketchup, Worcestershire sauce, salt, and pepper. Remove from heat and cool slightly.
- Mix half of the cubed cheddar into the beef mixture.
- Stuff each cooked shell with the beef filling and arrange in the baking dish.
- Whisk cornstarch, milk, and beef broth until smooth, then pour evenly over shells.
- Top with remaining cheddar cheese.
- Cover with foil and bake for 25 minutes. Uncover and bake 10–15 minutes until bubbly and melted.
- Rest for 5 minutes before serving.
Notes
- Use provolone or white American cheese for a more traditional cheesesteak flavor
- Covering during the first bake keeps shells moist
- Let the dish rest before serving to help the sauce set
- Prep Time: 20 minutes
- Cook Time: 40 minutes