Description
Creamy Philly cheesesteak stuffed shells bring Philadelphia’s iconic sandwich into a comforting pasta dish, blending robust beef, melted cheese, and tender pasta shells. Hearty flavors merge seamlessly, offering you a delicious twist on classic comfort food that satisfies with every cheesy, meaty bite.
Ingredients
Scale
Protein:
- 1 pound (450 g) ground beef or shaved steak
Vegetables and Aromatics:
- 1 small onion, finely chopped
- 1 small green bell pepper, finely chopped
- 2 cloves garlic, minced
Seasonings and Spices:
- 1 teaspoon Worcestershire sauce
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
- ½ teaspoon paprika
- 1 tablespoon olive oil
Pasta:
- 20 jumbo pasta shells (about ½ a 12-ounce box)
Cheese Mixture:
- 4 ounces (115 g) cream cheese, softened
- ½ cup (50 g) shredded mozzarella cheese
- ½ cup (50 g) shredded provolone cheese
- ¼ cup (60 ml) heavy cream
Topping:
- 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)
Instructions
- Prepare pasta shells by immersing them in generously salted boiling water. Cook until tender yet firm, following package guidelines. Carefully drain and rinse with cold water to halt cooking process.
- Sizzle olive oil in a spacious skillet over medium heat. Introduce ground beef or shaved steak, crumbling and browning thoroughly. Incorporate diced onions, vibrant bell peppers, and minced garlic, sautéing until vegetables soften and release their aromatic essence.
- Enhance the meat mixture with Worcestershire sauce, introducing layers of savory depth. Season generously with salt, cracked pepper, onion powder, and a whisper of paprika. Allow the mixture to cool slightly, intensifying its robust flavors.
- Create a luxurious cheese blend by combining cream cheese, mozzarella, and provolone. Fold in the cooled meat and vegetable mixture, ensuring harmonious integration of textures and flavors.
- Preheat the oven to 375F, establishing an ideal baking environment. Spread a silky layer of Alfredo sauce across the bottom of a rectangular baking dish, creating a flavorful foundation.
- Meticulously stuff each pasta shell with the decadent meat and cheese filling, nestling them carefully in the prepared baking dish. Drape the remaining Alfredo sauce over the shells, creating a luscious coating.
- Generously sprinkle additional provolone or mozzarella across the top, promising a golden, melted cheese canopy.
- Envelop the dish in aluminum foil, then bake for 20 minutes to allow flavors to meld. Uncover and continue baking until the cheese transforms into a bubbling, golden masterpiece.
- Rest the dish for a brief moment, allowing the filling to settle. Garnish with freshly chopped parsley for a pop of color and fresh herbaceous note. Serve piping hot, revealing the molten, flavor-packed interior.
Notes
- Toast pasta shells briefly before boiling to enhance their flavor and prevent them from becoming too soft during baking.
- Select high-quality, thinly sliced beef or ask your butcher to shave the meat for authentic Philly cheesesteak texture.
- Drain excess fat from cooked beef to prevent the dish from becoming greasy and ensure a cleaner, more concentrated flavor profile.
- Consider using lean ground beef or turkey for a lighter version of this indulgent recipe, maintaining similar taste and texture.
- Swap dairy ingredients with plant-based alternatives like vegan cream cheese and dairy-free mozzarella to create a delicious lactose-free option.
- Add a dash of hot sauce or red pepper flakes to the filling for those who enjoy a spicier kick in their cheesy shells.
- Prep shells ahead of time and refrigerate before baking, which allows flavors to meld and makes weeknight dinner preparation easier.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 490
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 85 mg