These Philly Cheesesteak Stuffed Shells are not only stunning to look at, but they are also full of incredible flavor. Jumbo pasta shells are stuffed with perfectly seasoned beef and cheese, then topped with a rich and decadent homemade alfredo sauce! This is one delicious meal the whole family will love!
This amazing recipe takes all the wonderful flavors of a Philly cheesesteak and transforms them into one of the best pasta dishes you will ever make. Pasta shells are loaded with seasoned ground beef, gooey cheeses and covered in a creamy cheese sauce that’s bursting with flavor.
One of the best things about this recipe is it cooks up in 45 minutes or less from start to finish! It’s the perfect answer for when you want to serve a hearty and wholesome meal but are running short on time. You can even make this dish up the night before and bake it when you’re ready.
My family love pasta recipes, so I am always trying to find new ways to put a spin on classic recipes. This Buffalo Chicken Pasta and this Pizza Pasta Casserole are two of our favorites, but this recipe for Philly Cheesesteaks in pasta form is going to take pasta to a whole new level! It’s a little bit Italian, a little bit Philly and a whole lotta yum!
Why We Love This Recipe
- Simple ingredients: The list of ingredients may look a little long but most of the items are things you probably already have on hand.
- Comfort food recipe: Nothing spells comfort better than pasta. Well, except maybe cheesesteak pasta! It’s perfect on a cold night, or just when you’re craving a hearty and satisfying meal.
- Leftovers are great: This is one of those dishes that taste even better the next day. And since this makes a large 9×13 casserole, you’ll have plenty of leftovers to serve later in the week.
What’s Need for Cheesesteak Stuffed Shells
Ingredients for the Pasta
- Olive oil
- Lean ground beef
- Worcestershire sauce
- Ketchup
- Garlic cloves
- Green bell pepper
- Onion
- Ricotta cheese
- Provolone Slices
- Salt and black pepper to taste
Box of jumbo pasta shells
Ingredients For Homemade Alfredo Sauce
- Sliced mushrooms – these are optional since not all people like mushrooms
- Garlic clove
- Butter
- Half and half (or heavy cream)
- Cream cheese
- Italian seasoning
- Parmesan cheese
How to Make Philly Cheesesteak Pasta Shells
To Make the Pasta
Preheat oven to 350 degrees
- Bring a large pot of water to boil for the pasta
- In a large skillet, brown ground beef. Remove from pan.
- Reserve 1 tablespoon of the oil from ground beef and add olive oil to pan and saute onion and peppers together.
- Once onion is translucent and the peppers are soft, add minced garlic and sauté until fragrant around 1 minute.
- Add the ground beef back into the pan and add Worcestshire sauce, ketchup and salt and pepper. Stir and cook together for a few minutes. Remove from heat and set aside.
- Cook the jumbo shells according to package directions, minus 3 minutes less cooking time.
- In a large bowl, mix the ricotta cheese and 1/2 cup provolone cheese.
- Add the meat mixture and combine.
- Stuff each cooked pasta shell with meat and cheese mixture and place in rows in a 13×9 baking dish.
To Make the Alfredo Sauce
- In a skillet over medium heat, melt 1 Tablespoon of butter butter and cook sliced mushrooms until water is released. Add minced garlic and cook until fragrant. Remove from pan and set aside. Clean out pan.
- Melt the rest of the butter in cleaned pan. Add the cream cheese and melt together.
- Slowly add in the half and half stirring until smooth.
- Add the seasonings and parmesan cheese and stir until smooth and the sauce begins to thicken.
- Add the mushrooms back and salt and pepper to taste.
- Pour the creamy sauce around the shells.
- Top shells with remaining cheese
- Place in the oven for 25 minutes or until sauce is bubbly and the cheese is melted.
- Serve hot with parsley to garnish
Can I Freeze this Stuffed Shells Recipe?
These stuffed shells casserole freeze really well. You can freeze it before you bake it, making a great meal prep option. Or you can freeze leftovers for a last-minute dinner.
When freezing pasta, you always want to make sure that you wrap it really well in a double layer of plastic wrap, followed by a layer for aluminum foil. Date the outside of the foil so you’ll know the date it was prepared. Frozen pasta dishes will stay fresh in the freezer for up a several months.
To thaw, place in the fridge overnight, then reheat in the microwave or in the oven just until warmed through.
Can I Use Other Types of Beef?
If you want to replace the ground meat mixture with another type of meat, you can use just about kind of steak. Find steak that may be on sale like, ribeye steak, NY strip or sirloin steak. You will want shaved steak, so it fits nicely in the pasta shells.
The best way to do that is to stick the steak in the freezer for about an hour. This makes it super easy to get shaved beef verses sliced pieces.
For a really quick and inexpensive alternative to ground beef or steak is deli roast beef. It works extremely well in this recipe. In fact, we use it to make quick and easy Philly cheesesteak sandwiches all the time and everyone loves them.
Variations and Tips for the Best Cheesesteak Stuffed Shells
- Cooking the pasta: Remember that this casserole cooks in the oven for 25 minutes so you want to boil your shells just under the al dente stage. They should be just pliable enough for you to be able to stuff with meat filling without breaking.
- Premade Alfredo sauce: This recipe includes a homemade Alfredo sauce that is a super easy creamy cheese sauce but there several great jarred brands at the grocery store that you can use instead.
- Change up the sauce: If you prefer marinara over a cream sauce, you can easily swap it out with on a 1:1 ratio. Or you can even use both red sauce and alfredo and mix them to make a creamy red sauce!
- Types of cheese: This is such a versatile recipe because you can use just about any kind of cheese you prefer. Instead of ricotta, you can use small curd cottage cheese. Instead of cream cheese, you can use mascarpone and for the provolone you can use white American cheese, mozzarella or white cheddar.
- Bell peppers: If you want to add a little more color to this dish, you add a mix of orange, yellow, red and green peppers.
More Family Dinner Recipes
- Beef and Broccoli
- Taco Bake with Crescent Rolls
- Mini Meatloaf
- Chicken Enchiladas with White Sauce
- Classic Italian Lasagna
- Crockpot Dr. Pepper Pulled Pork
- Homemade Chicken and Dumplings
Philly Cheesecake Stuffed Shells
Ingredients
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1 Tbsp Worcestershire sauce
- 1 Tbsp ketchup
- 2 garlic cloves minced
- 1 green bell pepper chopped
- 1 onion sliced
- 1 cup ricotta cheese
- Salt and pepper to taste
- 3/4 cup provolone slices chopped
- 1 box jumbo shells
- Alfredo Sauce
- 8 oz mushrooms sliced optional
- 1 garlic clove minced
- 1 stick butter
- 1 cup half and half
- 4 oz cream cheese
- 1 tsp Italian seasoning
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 350 degrees
- In a large pot, boil pasta water.
- In a large skillet, brown ground beef. Remove from pan.
- Reserve 1 TBL oil from ground beef and add olive oil to pan and saute onion and peppers together.
- Once onion is translucent and the peppers are soft, add minced garlic and saute until fragrant around 1 minute.
- Add the ground beef back into the pan and add worcestershire sauce, ketchup and salt and pepper. Stir and cook together for a few minutes. Remove from heat and set aside.
- Cook shells, adjusting the time for 3 minutes less cooking time. 7. In a large bowl, mix the ricotta cheese and 1/2 cup provolone cheese.
- Add the meat mixture and combine.
- Stuff shells with meat and cheese mixture and place in rows in a 13×9 baking dish. 10. Start the Alfredo sauce.
- In a medium skillet, melt 1 TBL butter and cook sliced mushrooms until water is released. Add minced garlic and cook until fragrant. Remove from pan and set aside.
- Clean out pan.
- Melt the rest of the butter in cleaned pan. Add the cream cheese and melt together. 14. Slowly add in the half and half stirring until smooth.
- Add the seasonings and parmesan cheese and stir until smooth and the sauce begins to thicken.
- Add the mushrooms back and salt and pepper to taste.
- Pour sauce around the shells.
- Top shells with remaining 1/4 cup of provolone cheese
- Place in the oven for 25 minutes or until sauce is. bubbly and the cheese is melted. 20. Serve hot with parsley to garnish
Did You Make This Recipe?
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