Philly Cheesesteak Stuffed Shells are my new favorite pasta recipe! Stuffed shells with a cheesy, beef and pepper filling are a family dinner recipe hit!
Pasta in all forms is good for me.
We actually just came back from a vacation in St. John (more on that later) and I ordered a fresh pasta dish with Caribbean lobster and shrimp that was out of this WORLD.
So good that Christie ended up stealing it from me and I ate her dinner instead. Win, win for me since she ordered a braised short rib that was even more delicious.
But heading back to reality…in the land of Jersey where lobster and fresh pasta at home during the week really isn’t an option – we’ve got these Philly Cheesesteak Stuffed Shells.
And you won’t be disappointed, this stuffed shell recipe isn’t like your average stuffed shells recipe. We’ve got the meat going on in here.
Because stuffed shells with meat is better than stuffed shells without meat, am I right? Or maybe you’re looking for a meat free stuffed shells recipe though, so check out this Ravioli Stuffed Shells recipe instead!
Same goes for these Philly Cheesesteak Stuffed Shells, you won’t want to stop eating them. Ever.
How Do You Make Stuffed Shells?
Let’s start with the filling.
Most stuffed shells recipes have a ricotta based filling, as do these Philly Cheesesteak Stuffed Shells. But you can take that basic ricotta filling and amp it up with many different ingredients.
We used sweet peppers, onions and shaved beef to mimic the flavors of a Philly Cheesesteak.
Now you can stuff your filling into cooked jumbo shells, cover them with sauce and cheese and bake. Super easy, super tasty.
For this stuffed shells recipe I used a homemade alfredo sauce but you can also buy your favorite jar of alfredo sauce at the store.
Here I’m going to show you how I made this stuffed shells filling with one of my favorite ingredients from Trader Joe’s, their shaved beef.
If you don’t have shaved beef like this you can use ground beef instead or cut a steak into very slices. Partially freezing the steak will help with slicing it thin.
Cook the peppers down with an onion, then add in the shaved beef.
While you’re making the filling start a large pot of water to boil.
Drop the box of shells in, boil, drain and run with cold water to cool them down.
Now it’s time for stuffing! Grab a shell and load it up with the beef and ricotta filling then place it in a rectangular baking dish and repeat.
Pour the alfredo sauce all over the top, cover with foil and get them in the oven.
These stuffed shells only bake for 25 minutes to warm the filling through, then you can take the foil off and put them back in the oven for another 15 minutes to brown the tops.
Dig in and enjoy. These stuffed shells are rich, creamy and totally indulgent. Perfect for a comfort food dinner or a holiday side dish or any party that you need to wow your friends.
Looking For More Pasta Recipes?
This stuffed shells recipe had all the flavor of your favorite Philly Cheesesteak! A beef, cheese and ricotta filling make these stuffed shells a perfect comfort food recipe!
- 1 lb. box jumbo shells
- 2 tablespoons olive oil
- 2 large bell peppers cut into strips and then in half
- 1 large onion, sliced
- 3 cloves garlic
- 2 teaspoons salt
- 1 teaspoon dried oregano
- 2 tablespoons sweet marsala wine
- 1 lb. shaved beef (if you can’t find the beef shredded, see *note)
- 1 1/2 cups ricotta cheese
- 1 egg
- additional 1/2 teaspoon black pepper and 1/2 -1 teaspoon salt
For the Alfredo Sauce
- 1/2 cup butter
- 1 pint heavy cream
- 4 ounces cream cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup grated parmesan cheese
- Start a large pot of water to boil.
- Cook the shells according to the package directions, drain and rinse with cool water so they don’t stick together and set aside.
- Preheat the oven to 400 degrees.
- In a large skillet, add the oil then the peppers and onions.
- Cook for 5 minutes while stirring, then add the garlic, salt and oregano.
- Stir and cook down for 15 minutes until the peppers and onions are soft.
- Push the onions and peppers to one side of the pan and add the beef.
- Cook the beef until brown, breaking up with a spoon as you cook it. Once the beef is browned you can stir it into the peppers and onions.
- Pour the marsala wine into the skillet and stir until most of the wine cooks off, turn the heat off and set aside.
- Once cooled, transfer the beef and pepper mixture into a bowl and stir in the ricotta cheese and the egg.
- Spray a 9″ x 13″ baking dish with cooking spray.
- Take a shell and stuff with the filling and place in the baking dish. Repeat until all the shells are stuffed.
- Add the butter to a small saucepan to melt.
- Once it’s melted whisk in the cream, the cream cheese, garlic powder, Italian seasoning, salt and pepper.
- Simmer for 5 minuets over medium heat then add the parmesan cheese.
- Stir to combine the cheese into the sauce, then pour the sauce over the shells to cover.
- Cover the baking dish with foil and bake for 25 minutes.
- Remove the pan from the oven, take the foil off and bake for another 15 minutes to brown the top.
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