Description
Delectable Philly cheesesteak stuffed shells blend iconic Philadelphia sandwich flavors with pasta elegance. Pasta shells cradle savory beef, melted cheese, and classic hoagie ingredients for a hearty meal you’ll crave again.
Ingredients
Scale
- 1 lb (450 g) ground beef or shaved steak
- 4 oz (115 g) cream cheese, softened
- 1 cup (100 g) shredded provolone or mozzarella cheese
- 1 cup (240 ml) Alfredo sauce (or substitute with heavy cream mixed with ¼ cup Parmesan cheese)
- ½ cup (50 g) shredded mozzarella cheese
- ½ cup (50 g) shredded provolone cheese
- ¼ cup (60 ml) heavy cream
- 20 jumbo pasta shells (about ½ a 12-oz box)
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp paprika
Instructions
- Pasta Preparation: Immerse shells in salted boiling water, cooking until al dente. Drain and rinse with cold water to prevent further cooking.
- Meat and Vegetable Sauté: Heat olive oil in a skillet over medium flame. Brown ground beef or shaved steak, then add onions, bell peppers, and garlic. Sauté until vegetables become translucent and fragrant.
- Seasoning and Flavor Infusion: Introduce Worcestershire sauce, salt, cracked pepper, onion powder, and paprika to the meat mixture. Allow to cool slightly, letting flavors meld and intensify.
- Cheese Fusion: Blend cream cheese, mozzarella, and provolone. Incorporate the cooled meat and vegetable mixture, ensuring even distribution of ingredients.
- Oven Preparation and Base Layer: Preheat oven to 375F. Spread Alfredo sauce across the bottom of a baking dish, creating a creamy foundation.
- Shell Stuffing and Coating: Carefully fill each pasta shell with the meat and cheese mixture. Arrange in the prepared dish and drizzle remaining Alfredo sauce over the top.
- Cheese Topping: Sprinkle additional provolone or mozzarella across the shells, promising a golden, melted cheese crust.
- Baking Process: Cover with aluminum foil and bake for 20 minutes. Remove foil and continue baking until cheese turns golden and bubbly.
- Finishing Touch: Allow dish to rest briefly. Garnish with chopped parsley and serve hot, revealing the rich, flavor-packed interior.
Notes
- Pasta Shell Perfection: Cook shells al dente to prevent mushiness during baking, ensuring they maintain structural integrity when stuffed with rich filling.
- Meat Moisture Management: Drain excess fat from ground beef or steak to prevent soggy shells and maintain a concentrated flavor profile.
- Cheese Melting Magic: Allow cheese mixture to cool slightly before stuffing to help shells hold their shape and prevent excessive liquid separation.
- Flavor Customization: Experiment with different cheese combinations like sharp cheddar or Swiss for unique taste variations, or swap ground beef with shredded chicken for a lighter alternative.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3
- Calories: 550
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 90 mg