Philly Cheesesteak Stuffed Shells
Description
Feed your hungry family a delicious and economical dish that's simple and quick to prepare. They'll love the ground beef with jumbo shells, Cheddar cheese, bell pepper and onion in a creamy sauce. Serve with a side salad and crusty bread, if desired.
Ingredients
1 lb. lean ground beef
2 T. butter
1 small yellow onion, diced
1 small green bell pepper, diced
2 T. ketchup
1 T. Worcestershire sauce
1/2 t. Kosher salt
1/2 t. freshly ground black pepper
8 oz. Cheddar cheese, cut into small cubes, divided
24 jumbo pasta shells, cooked
1 T. cornstarch
1 c. whole milk
1 c. beef broth/stock
Directions
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Cook pasta shells according to package directions in well salted boiling water, about 12 minutes.
Preheat oven to 350 degrees.
Add ground beef to a large cast iron skillet; brown until a deep brown crust appears before breaking the beef apart; stir; brown until a deep crust appears on about half of the beef.
Remove beef, leaving the fat; add butter, onions and bell pepper. Let brown for 1-2 minutes before stirring; brown for 1-2 minutes before stirring. Add the beef back into the skillet. Add ketchup, Worcestershire sauce, salt and pepper into the skillet; stir. Remove from heat; scoop into the cooked pasta shells. Top each shell with half of the cheese cubes.
To the same skillet, add the beef broth/stock, milk and cornstarch; whisk before turning the heat back on. Add in remaining Cheddar cheese a little at a time, while whisking for 3-5 minutes or until thickened.
Pour half of the sauce around the shells. Bake 10 minutes to melt the cheese.
Serve with the remaining sauce.
6 servings, 4 shells per serving.