Description
Creamy pasta shells cradle savory Philly cheesesteak goodness in this irresistible fusion dish. Melted cheese, tender beef, and bell peppers create a mouthwatering comfort meal you can’t resist.
Ingredients
Scale
Protein:
- 1.5 pounds ribeye steak, sliced thinly (or 1 pound 90% lean ground beef)
- 15 ounces ricotta cheese
- 1 cup shredded provolone cheese
- 3/4 to 1 cup shredded Parmesan cheese
Vegetables and Aromatics:
- 1/2 medium white onion, diced small
- 1 medium to large red bell pepper, seeded and diced small
- 1 medium to large green bell pepper, seeded and diced small
- 2 to 4 cloves garlic, finely minced
Pasta and Sauce:
- 12-ounce package jumbo pasta shells (about 12 shells)
- 22-ounce jar Alfredo sauce (or 2.75 cups homemade Alfredo sauce)
- 2 tablespoons olive oil
- 1 large egg, lightly beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
Instructions
- Prepare the oven by heating to 400°F and coating a 9×13-inch baking dish with non-stick spray, creating a ready surface for the stuffed shells.
- Boil pasta shells in a large pot of water until perfectly cooked, then thoroughly drain and set aside for filling.
- Brown the ribeye steak or ground beef in a large skillet over medium-high heat, carefully stirring to ensure even cooking. Remove meat from the pan, preserving the flavorful drippings.
- Utilize the same skillet to sauté onions and bell peppers, creating a aromatic vegetable base. Introduce garlic, Worcestershire sauce, salt, and pepper, allowing the ingredients to meld and release their fragrant essence.
- Reintegrate the cooked meat into the vegetable mixture, stirring to create a harmonious filling blend.
- Create a creamy ricotta mixture by combining cheese, egg, and partially melted provolone and Parmesan. Fold the meat and vegetable combination into the ricotta base, ensuring a thorough and consistent mixture.
- Carefully stuff each pasta shell with the rich meat and cheese filling, arranging them strategically in the prepared baking dish.
- Generously drizzle Alfredo sauce over the stuffed shells, ensuring complete coverage. Crown the dish with a lavish sprinkle of remaining provolone and Parmesan cheeses.
- Transfer to the preheated oven and bake for 10-15 minutes, watching for a bubbly, golden-brown cheese topping that signals perfect doneness.
- Serve immediately while warm and gooey. For future enjoyment, store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for 4 months, reheating with care to maintain the sauce’s integrity.
Notes
- Swap ground beef with thinly sliced steak for authentic Philly cheesesteak texture and richer flavor profile.
- Use lean ground beef or turkey to reduce overall fat content while maintaining delicious protein base.
- Add extra vegetables like mushrooms or spinach to boost nutritional value and create more complex taste layers.
- Ensure pasta shells are slightly undercooked before stuffing to prevent becoming mushy during final baking process.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 650
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg