PHILLY  CHEESESTEAK  STUFFED SHELLS

COMFORTING CASSEROLE

Loaded with a creamy, beefy, and cheesy filling, smothered in a homemade Alfredo sauce, and baked until bubbly.

- jumbo pasta shells – olive oil – ground beef –  ketchup – Worcestershire sauce – garlic – green bell pepper  – onion – ricotta cheese –  provolone cheese  –  mushrooms – butter –  half and half – parmesan cheese – cream cheese –  Italian seasoning

Add  ground beef to large skillet and brown completely. Pour in a colander to drain grease

Preheat oven to 350° F Bring pot of water to a boil and cook pasta shells 3 minutes less time than package directions.

Add olive oil, green peppers and onions to the same skillet and saute until tender, Then add garlic

Add the ground beef back into the skillet.

Add in the ketchup

then the Worcestershire sauce, salt and pepper and stir to combine well.

 In a medium mixing bowl, combine the ricotta cheese and 1/2 cup diced provolone cheese.

Add the cooked meat mixture into the cheese mixture.

and stir to combine well.

Spoon mixture into each cooked shell with meat/ cheese mixture and into a 13×9 baking dish.

Add 1 tablespoon butter and mushrooms to a skillet and saute for 3-4 minutes

Add 2 cloves minced garlic and saute for an additional minute

In a medium pot, add the remaining butter and cream cheese melt together over medium heat.

Slowly stir in the half and half and continually stir until creamy.

Add the Italian seasoning and parmesan cheese and stir to combine. – 

Add cooked mushrooms into sauce then pour the alfredo sauce over the top of stuffed shells.

Top with remaining 1/4 cup of provolone cheese.

Top with remaining 1/4 cup of provolone cheese.

Bake for 25 minutes  or until the cheese  has melted.

VARIATIONS Substitute thinly sliced steak like ribeye or flank steak instead of ground beef. Top with cheddar cheese if desired. Leave out the peppers if preferred

ENJOY!!!

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