Philly Cheesesteak St￭ Shells combine the beloved flavors of a classic Philly cheesesteak with the comforting embrace of pasta. This dish is a delightful twist on traditional st￭ pasta recipes, offering a creamy cheese sauce that perfectly complements the savory filling.
Ingredients
Scale:
20 jumbo pasta shells
1 pound ground beef
1 medium onion, diced
1 bell pepper (green or red), diced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
Salt and pepper, to taste
2 cups shredded provolone cheese
1 cup shredded mozzarella cheese
1 cup cream cheese, softened
1 cup milk
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Additional shredded provolone and mozzarella cheese (for topping)
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 350°F (175°C).
In a large pot, bring salted water to a boil. Cook the jumbo pasta shells according to package instructions until al dente, usually around 8-10 minutes. Drain and set aside.
In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it up with a spoon, about 5-7 minutes.
Add the diced onion and bell pepper to the skillet. Sauté for an additional 3-4 minutes until the vegetables are tender. Stir in the minced garlic and Worcestershire sauce, cooking for another minute. Season with salt and pepper to taste.
In a separate bowl, combine the softened cream cheese, milk, Italian seasoning, garlic powder, and half of the provolone and mozzarella cheeses. Mix until smooth and creamy.
Gently fold the beef and vegetable mixture into the creamy cheese sauce.
Stuff each cooked pasta shell with the beef and cheese filling, placing them in a greased 9x13-inch baking dish.
Once all shells are st￭, pour any remaining cheese sauce over the top, and sprinkle with the additional provolone and mozzarella cheeses.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let cool for a few minutes. Garnish with freshly chopped parsley before serving.
