Description
Comfort food at its finest! These Philly cheesesteak stuffed pasta shells are filled with tender ribeye steak, peppers, and onions, then topped with ricotta, provolone, and Parmesan cheese. Everything is smothered in Alfredo sauce for a cheesy, savory dish you’ll love!
Ingredients
Units
Scale
- 12-ounce package jumbo pasta shells (about 12 shells)
- 2 tablespoons olive oil
- 1 1/2 pounds ribeye steak, sliced thinly (or 1 pound 90% lean ground beef)
- 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
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 15 ounces ricotta cheese
- 1 large egg, lightly beaten
- 1 cup shredded provolone cheese, divided
- 3/4 to 1 cup shredded Parmesan cheese, divided
- 22-ounce jar Alfredo sauce (or 2.75 cups homemade Alfredo sauce, or as desired)
Instructions
- Preheat Oven:
Preheat oven to 400°F and spray a 9×13-inch casserole or baking dish with cooking spray; set aside. - Cook Pasta Shells:
In a large pot of boiling water, cook the pasta shells according to package directions, then drain well. Set aside. - Cook Beef:
In a large skillet, add the ribeye steak (or ground beef) and cook over medium-high heat until browned. Stir intermittently to ensure even cooking. Remove the beef from the skillet and set aside. Do not drain the fat. - Sauté Vegetables:
In the same skillet, add olive oil (if needed) and sauté the onions and bell peppers over medium-high heat for about 5 minutes, or until softened. Add garlic, Worcestershire sauce, salt, and pepper, and cook for 1 minute, or until fragrant. - Combine Beef and Vegetables:
Add the cooked beef back into the skillet and stir to combine. Remove from heat. - Prepare Ricotta Filling:
In a large mixing bowl, combine ricotta cheese, beaten egg, ¼ cup provolone, and ¼ cup Parmesan. Stir to combine. Add the beef and vegetable mixture to the ricotta mixture and stir until well combined. - Stuff Pasta Shells:
Fill each cooked pasta shell with the beef and ricotta mixture, placing them in the prepared baking dish. - Top with Alfredo Sauce and Cheese:
Pour Alfredo sauce evenly over the stuffed shells (use as much or as little as you like). Sprinkle the remaining provolone and Parmesan cheeses over the top. - Bake:
Bake for 10 to 15 minutes, or until the cheese is bubbling and lightly golden brown. - Serve:
Serve immediately. Leftover shells can be stored airtight in the fridge for up to 5 days or in the freezer for up to 4 months. Reheat carefully to avoid breaking the Alfredo sauce.
Notes
- Make-Ahead Option: If you’d like to prepare ahead, stuff the shells and refrigerate them (before adding sauce and baking) for up to 1 day.
- Storage Tip: Reheat leftovers carefully to avoid breaking the Alfredo sauce by using a microwave at a lower power setting
Nutrition
- Serving Size: 1 serving
- Calories: 542 kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 40 g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 105mg