Cheesesteak Filled Jumbo Shells (Print Version)
# Ingredients:
→ 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 (Cheez Whiz or store-brand cheese dip)
# Instructions:
01 -
Preheat oven to 375°F.
02 -
Cook jumbo shells according to package instructions until al dente. Drain and set aside.
03 -
In a large skillet, heat olive oil over medium heat. Add chopped onion and green pepper, and cook until soft, about 4-5 minutes.
04 -
Add ground beef, garlic powder, salt, and pepper to the skillet. Cook until beef is browned and fully cooked, breaking it into crumbles. Drain excess fat and remove from heat.
05 -
Stir 1/2 cup provolone cheese and 1/2 cup cheddar cheese into the beef mixture. Let it cool slightly.
06 -
Fill each cooked pasta shell with the beef and cheese mixture.
07 -
Spread half of the cheese sauce on the bottom of a 9x13 inch baking dish. Arrange the stuffed shells on top.
08 -
Drizzle the remaining cheese sauce over the shells and top with the remaining shredded cheeses.
09 -
Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes, until bubbly and golden.
10 -
Let rest for a few minutes before serving.
# Notes:
01 -
For a lighter version, substitute ground turkey or leaner beef.
02 -
You can add mushrooms or other vegetables for extra flavor.