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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House placeholder — AdSense units launch here# 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. Cook shells only to the package al dente stage and separate them gently after draining so they do not stick together and tear. Divide each shredded cheese into two half-cup portions: one of each goes into the filling and the remainder goes on top. Split the jarred sauce between the dish base and the filled shells. The instructions use ground beef; steak should be sliced thinly and cooked by its own appropriate method before filling, not treated as raw ground meat. Support each shell in your palm while spooning in filling and avoid packing it until the seam splits. Rest the baked dish briefly before lifting portions.