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Cheesesteak Stuffed Shells

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If you’re a fan of Philly cheesesteak and classic Italian stuffed shells, this Cheesesteak Stuffed Shells recipe combines the best of both worlds into one irresistibly cheesy, hearty dish.

With tender pasta shells filled with savory beef, sautéed peppers, onions, and gooey melted cheese, all smothered in rich marinara sauce, this dish is sure to become a family favorite. Perfect for a weeknight dinner, meal prep, or a special gathering, this fusion recipe is comfort food at its finest.

Follow this step-by-step guide, complete with expert tips and frequently asked questions, to ensure restaurant-quality results at home.

Ingredients

For the Filling:

  • 1 lb ground beef or thinly sliced ribeye steak
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 2 cloves garlic, minced
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and pepper to taste

For the Pasta:

  • 1 box (12 oz) jumbo pasta shells
  • Water for boiling
  • Salt (for seasoning the water)

For the Cheese Blend:

  • 1 ½ cups shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • ½ cup grated Parmesan cheese

For Assembly:

  • 1 jar (24 oz) marinara sauce
  • Fresh parsley for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the Oven

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9×13-inch baking dish.

Step 2: Cook the Pasta Shells

  • Bring a large pot of salted water to a rolling boil.
  • Add jumbo pasta shells and cook until al dente according to package instructions.
  • Drain and set aside.

Step 3: Prepare the Cheesesteak Filling

  1. In a large skillet, heat olive oil over medium heat.
  2. Add ground beef or thinly sliced ribeye, onion, bell pepper, and garlic.
  3. Cook until the meat is browned and the vegetables are softened, about 7-8 minutes.
  4. Season with garlic powder, onion powder, salt, and pepper.
  5. Remove from heat and allow the mixture to cool slightly before adding cheese.

Step 4: Prepare the Cheese Blend & Stuff the Shells

  1. Once the cheesesteak mixture has cooled, stir in:
  • 1 cup shredded mozzarella
  • ½ cup shredded provolone
  • ½ cup grated Parmesan
  1. Carefully stuff each cooked pasta shell with the cheesesteak filling.

Step 5: Assemble the Dish

  1. Pour ½ cup marinara sauce on the bottom of the greased baking dish.
  2. Arrange the stuffed shells seam-side up in the dish.
  3. Pour the remaining marinara sauce evenly over the shells.
  4. Sprinkle the remaining mozzarella and provolone cheeses over the top.

Step 6: Bake the Stuffed Shells

  1. Cover the dish loosely with aluminum foil.
  2. Bake for 20 minutes.
  3. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbly.

Step 7: Serve & Enjoy

  1. Remove from the oven and let it rest for 5 minutes before serving.
  2. Garnish with fresh parsley for a pop of color and flavor.
  3. Serve hot with garlic bread and a crisp side salad.
See also  BEEF ENCHILADAS with extra cheese on top!!!

Tips for the Best Cheesesteak Stuffed Shells

✔ Use Quality Steak – If using ribeye, slice it thinly for the best texture.
✔ Don’t Overcook Pasta Shells – Slightly undercook them as they will finish baking in the sauce.
✔ Cool the Filling – Prevents the cheese from melting too soon while stuffing the shells.
✔ Make It Spicy – Add red pepper flakes or swap ground beef for spicy Italian sausage.
✔ Cheese Lovers’ Tip – Add a mix of cheddar or gouda for an extra flavor boost.

Variations & Customizations

1. Spicy Cheesesteak Stuffed Shells

  • Add sliced jalapeños to the filling.
  • Use spicy sausage instead of beef.
  • Sprinkle with crushed red pepper flakes.

2. Mushroom Lovers’ Cheesesteak Shells

  • Add sautéed mushrooms for extra umami flavor.
  • Use Swiss cheese instead of provolone.

3. White Sauce Version

  • Swap marinara for Alfredo sauce for a creamier dish.

4. Low-Carb Option

  • Replace pasta shells with bell pepper halves for a keto-friendly twist.

FAQs (Frequently Asked Questions)

1. Can I make this recipe ahead of time?

Yes! Assemble the stuffed shells up to 24 hours in advance and store covered in the fridge. Bake when ready to serve.

2. How do I store leftovers?

  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Reheat in the oven at 350°F (175°C) for 15 minutes or microwave until warm.

3. Can I freeze stuffed shells?

Yes! Place uncooked stuffed shells in a freezer-safe dish, cover tightly, and freeze for up to 3 months. Thaw overnight in the fridge before baking.

4. What’s the best cheese for cheesesteak stuffed shells?

  • Provolone for authenticity.
  • Mozzarella for stretchiness.
  • Parmesan for depth of flavor.
  • Cheddar or Gouda for a unique twist.

5. Can I use ground turkey instead of beef?

Absolutely! Ground turkey or ground chicken works well as a leaner alternative.

6. What side dishes go well with this meal?

✔ Garlic bread – Perfect for scooping up the sauce.
✔ Caesar salad – A refreshing contrast to the cheesy shells.
✔ Roasted vegetables – Lightens up the meal with extra nutrients.

Why This Recipe Works

✔ Combines two classic comfort foods into one satisfying dish.
✔ Easy to customize with different meats, cheeses, and sauces.
✔ Perfect for meal prep – Make ahead and freeze for busy nights.
✔ Rich, cheesy, and packed with flavor – A true crowd-pleaser.

Conclusion

Cheesesteak Stuffed Shells are a hearty, cheesy, and delicious twist on two beloved classics. Whether you’re making this for a weeknight dinner or a special occasion, the savory cheesesteak filling, tender pasta shells, and melty cheese create an irresistible combination.

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