Cheesesteak-Style Stuffed Pasta Shells (Print-Friendly Version)

Jumbo shells hold ground beef, peppers, onion and two cheeses beneath a ready-made cheese sauce. This main method uses the listed ground-beef option. Cook the filling before stuffing and reserve half the shredded cheeses for the top.

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# Ingredients You’ll Need:

→ Pasta

01 - 20 jumbo pasta shells

→ Meat

02 - 1 lb ground beef or thinly sliced beef steak

→ Vegetables

03 - 1 small green bell pepper, finely chopped
04 - 1 small onion, finely chopped

→ Pantry

05 - 1 tablespoon olive oil
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper

→ Cheese

09 - 1 cup shredded provolone cheese or mozzarella
10 - 1 cup shredded cheddar cheese
11 - 1 jar (15 oz) cheese sauce

# How to Make It:

01 - Heat the oven to 375°F.
02 - Cook twenty jumbo shells to al dente according to the package.
03 - Drain gently and let cool enough to handle.
04 - Heat olive oil in a skillet and soften the chopped onion and pepper.
05 - Add ground beef, garlic powder, salt and pepper. Break into crumbles and cook to 160°F, then drain excess fat.
06 - Remove from heat and stir in half a cup each of provolone and cheddar.
07 - Spread half the jar of cheese sauce across a nine-by-thirteen-inch dish.
08 - Fill the shells and arrange over the sauce.
09 - Add the remaining sauce and shredded cheeses.
10 - Cover and bake about twenty minutes, then uncover and bake about ten minutes more, continuing until a central filled shell reaches 165°F. Rest briefly before serving.

# Extra Suggestions:

01 - Use ground beef for the crumbled filling described here and cook it to 160°F.
02 - Half a cup of provolone and half a cup of cheddar go into the beef.

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