Cheesesteak Stuffed Shells are the easy comfort food meal that you’ve been searching for! Pasta shells stuffed with shaved beef, onions, peppers and ricotta cheese baked with a creamy Alfredo sauce. Yep, you can grab a jar from the grocery store to keep it easy. We make these shells for everyday dinners (leftovers are excellent) for parties or game days.
Ingredients
Scale
- 16 ounce box of jumbo shells
- 2 tablespoons olive oil
- 2 bell peppers diced (about 2 cups, diced)
- 1 medium onion, diced (about 1 cup, diced)
- 2 teaspoons minced garlic
- 1 1/2 teaspoons kosher salt
- 1 1 /2 teaspoons dried oregano
- 1 pound shaved beef (if you can’t find shaved beef, swap out ground beef)
- 15 ounce container of ricotta cheese (regular or part-skim is fine)
- 1 egg, beaten
- 15 ounce jar of store bought Alfredo sauce (or grab a larger jar if you want to serve the shells with extra sauce on the side)
- 1/4 cup grated parmesan cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375 degrees.
- Cook the shells according to the package directions, drain and rinse with cool water so the pasta doesn’t stick together and set aside.
- Add the oil to a large skillet over medium heat. Add the peppers and onions and cook for 5 minutes until the peppers and onions are soft. Add the garlic, salt and oregano to the skillet, stir and cook 1 minute longer.
- Push the onions and peppers to one side of the pan (add another drizzle of oil if needed) and then add the beef to the skillet. Try to separate the pieces of shaved beef as much as you can before adding it to the pan. Cook the beef until brown and caramelized, then stir together with the peppers and onions.
- Transfer the beef and pepper mixture into a bowl, let cool slightly and then stir in the ricotta cheese and the egg until combined.
- Pour a small amount of the Alfredo sauce into the bottom of a 9″ x 13″ baking dish and spread out to cover the bottom of the dish.
- Fill the shells with the filling and place in the baking dish. Cover with the Alfredo sauce, then grated parmesan cheese, freshly ground black pepper and chopped parsley.
- Bake, uncovered, for 20-25 minutes until the filling is warmed through and the tops of the shells are slightly browned.
- Serve immediately with extra warmed Alfredo sauce if desired.
Recipe Notes
*You might not have enough filling for the entire box of shells, we got about 26 shells that were stuffed pretty full.
Store: Cover leftover shells with aluminum foil or transfer to an air tight container and store in the refrigerator for up to 4 days.
Reheat: Reheat the shells in the microwave or oven until just warmed through. Serve with extra sauce upon reheating.
- Category: Dinner
- Method: Bake
- Cuisine: American
