Cheesesteak Stuffed Shells
Ingredients:
20 jumbo pasta shells
1 tablespoon olive oil
1 medium yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
2 cloves garlic, minced
1 lb shaved steak or thinly sliced ribeye
1 tablespoon Worcestershire sauce
Salt and pepper to taste
1 cup shredded provolone cheese
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 cup ricotta cheese
1 egg
1 cup Alfredo sauce or cheese sauce
Fresh parsley for garnish
Directions:
Preheat oven to 375°F (190°C). Lightly grease a 9x13 baking dish.
Cook pasta shells in salted boiling water until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add onions and bell peppers and sauté until softened, about 5 minutes.
Add minced garlic and cook for 1 minute. Then, add shaved steak and Worcestershire sauce. Cook until beef is browned. Season with salt and pepper. Remove from heat and let cool slightly.
In a large bowl, combine ricotta cheese, egg, half of the provolone, half of the mozzarella, and half of the cheddar. Mix well.
Fold in the cooked beef and pepper mixture into the cheese mixture.
Fill each cooked shell with the cheesesteak mixture and place in the baking dish.
Pour Alfredo sauce over the shells and top with remaining shredded cheeses.
Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly and golden.
Garnish with chopped parsley and serve warm.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 480 kcal | Servings: 6 servings
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