Philly Cheesecake Stuffed Shells
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!
Servings: 6 servings
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.1 lb lean ground beef
- Reserve 1 TBL oil from ground beef and add olive oil to pan and saute onion and peppers together.1 Tbsp olive oil, 1 onion, 1 green bell pepper
- Once onion is translucent and the peppers are soft, add minced garlic and saute until fragrant around 1 minute.2 garlic cloves
- 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.1 Tbsp Worcestershire sauce, 1 Tbsp ketchup, Salt and pepper to taste
- 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.1 cup ricotta cheese, 1 box jumbo shells, 3/4 cup provolone slices
- Add the meat mixture and combine.
- Stuff shells with meat and cheese mixture and place in rows in a 13x9 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.8 oz mushrooms sliced, 1 stick butter, 1 garlic clove
- 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.4 oz cream cheese, 1 cup half and half
- Add the seasonings and parmesan cheese and stir until smooth and the sauce begins to thicken.1 tsp Italian seasoning, 1/2 cup parmesan cheese
- 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