Philly Cheesesteak Stuffed Shells
The ultimate comfort food, Philly Cheesesteak Stuffed Shells combine savory beef, creamy cheese, and hearty pasta for an unforgettable dish. Perfect for family dinners or gatherings, these shells are a crowd-pleaser that will have everyone coming back for seconds.
Equipment
- Skillet
- Food Processor
- Oven
- Large Pot
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Wooden Spoon
- Baking Sheet
Ingredients
- 12 ounces package jumbo pasta shells about 12
- 2 tablespoons olive oil
- 1.5 pounds ribeye steak sliced thinly OR 1 pound 90% lean ground beef
- 0.5 half medium white onion diced small
- 1 medium to large red bell pepper seeded and diced small
- 1 medium to large green bell pepper seeded and diced small
- 2 to 4 cloves garlic finely minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 0.75 teaspoon freshly ground black pepper
- 15 ounces ricotta cheese
- 1 large egg lightly beaten
- 1 cup shredded provolone cheese divided
- 0.75 to 1 cup shredded Parmesan cheese divided
- 22 ounces Alfredo sauce OR 2.75 cups homemade Alfredo sauce; or as desired
Instructions
- Preheat oven to 400°F and spray a 9×13-inch casserole or baking dish with cooking spray; set aside.
- To a large pot of boiling water, cook the jumbo pasta shells as directed; drain well; set aside.
- While the shells are boiling, to a separate large skillet, add the beef and cook over medium-high heat until no longer pink. Stir and flip intermittently to ensure even cooking. If using ground beef, stir and crumble as it cooks to ensure even cooking.
- When done, remove the beef from the skillet and set aside. Note– Do not drain the fat and cooking juices as you will need them for sautéing the onions and peppers.
- To the same skillet, add the onions, peppers, and sauté over medium-high heat for about 5 minutes, or until becoming quite soft; stir frequently. Note– Add additional oil if necessary during the sautéing process.
- Add the garlic, Worcestershire sauce, salt, and black pepper, and cook for 1 minute, or until the garlic is fragrant; stir nearly constantly.
- Add the beef back into the skillet, stir to combine; set aside off the heat.
- To a large mixing bowl, add the ricotta, egg, ¼ cup provolone, ¼ cup Parmesan, and stir to combine.
- Add the beef mixture to the ricotta mixture and stir to combine.
- Fill each of the cooked pasta shells with the beef filling mixture one by one, setting each into the prepared baking dish. Note – Touching is fine and almost better so they don't tip over, but don't stack them on top of each other.
- Evenly pour store-bought Alfredo sauce over the shells. Note– You do not need to use all of it if you don't like as much sauce so use only as much as desired keeping in mind you don't want them to be dry or dry out in the oven.
- Evenly sprinkle the remaining provolone and Parmesan over the top.
- Bake for about 10 to 15 minutes, or until the cheese is bubbling and as lightly golden browned as desired, and serve immediately. Extra shells will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.
Notes
- Make-Ahead Option: Prep everything, including boiling the shells and making the filling, then stuff the shells and refrigerate for up to 24 hours before baking.
- Temperature Tip: Let the baking dish sit at room temperature for 30-60 minutes before baking if it's been in the fridge. This helps it bake evenly.