Philly Cheesesteak Stuffed Shells
Description
Your family will love this meal. It's easily made with ground beef, jumbo pasta shells, onion and green bell pepper all in a cheesy sauce.
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 from a block, cut into small cubes, divided
24 jumbo pasta shells, cooked
1 T. corn starch
1 c. milk
1 c. beef broth
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees F.
Cook the pasta shells according the package directions; drain; set aside.
While the pasta is cooking, add the ground beef to a large cast iron skillet; brown until a deep brown crust appears before breaking the beef apart.
Stir and brown the ground beef until a deep crust appears on about 50% of the beef.
Remove the beef, leaving the fat; add the butter, onions and bell peppers. Let brown for 1-2 minutes before stirring; brown for 1-2 minutes before stirring again.
Transfer the beef back to the skillet. Add the ketchup, Worcestershire sauce, salt and pepper; stir.
Remove from the heat. Scoop into the cooked pasta shells.
Top each shell with cubes of cheese, using half of the cheese.
In the same skillet, add the beef broth, milk and corn starch; whisk before turning the heat back on.
Add in the remaining Cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened. Pour about half of the sauce around the shells.
Bake for 10 minutes to melt the cheese.
Serve with the remaining sauce.
6 servings.