Cheesesteak Stuffed Shells Easy Cheesy Recipe
A delicious and comforting dish featuring jumbo pasta shells stuffed with seasoned beef and vegetables, topped with melted cheese and Alfredo sauce.
Equipment
- large pot
- skillet
- Baking dish
Ingredients
Pasta and Filling
- 20 jumbo shells jumbo pasta shells
- 1 lb ground beef or thinly sliced steak
- 1 small onion finely chopped
- 1 small green bell pepper finely chopped
- 1 cup mushrooms sliced
- 2 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 2 cups shredded provolone or mozzarella cheese
- 1 ½ cups Alfredo sauce
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- ½ teaspoon Italian seasoning
Instructions
Cooking Instructions
- Bring a large pot of salted water to a boil and cook the jumbo pasta shells for 8–10 minutes until al dente. Drain and set aside to cool.
- Heat olive oil in a skillet over medium heat. Add chopped onion, green bell pepper, and mushrooms. Sauté for 4–5 minutes until softened.
- Add ground beef or sliced steak and cook until browned. Break apart if using ground beef.
- Stir in garlic, salt, black pepper, and Worcestershire sauce. Cook for 2 more minutes, then remove from heat and let cool slightly.
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Fill each pasta shell with 1–2 tablespoons of the beef mixture and place in the baking dish.
- Sprinkle half of the shredded cheese over the shells.
- Pour Alfredo sauce evenly over the shells, then top with remaining cheese and Parmesan.
- Sprinkle Italian seasoning over the top.
- Cover with foil and bake for 20 minutes, then uncover and bake for an additional 10 minutes until cheese is melted and bubbly.
- Let rest for 5 minutes before serving.
Notes
Do not overcook pasta shells to prevent tearing while stuffing. Drain excess grease from meat to avoid an oily dish. Use provolone for a more authentic cheesesteak flavor. Add a splash of milk or extra sauce when reheating to keep it creamy. You can assemble the dish ahead and refrigerate before baking.
Nutrition
Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 28gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 10gTrans Fat: 0.5gCholesterol: 85mgSodium: 620mgFiber: 2gSugar: 4g
Tried this recipe?Let us know how it was!