Jumbo Shells with Cheesesteak (Printable Version)
# What You’ll Need:
→ Pasta
01 -
20 large pasta shells
→ Meat
02 -
1 pound of either ground beef or thinly cut beef steak
→ Vegetables
03 -
1 small finely diced green bell pepper
04 -
1 small onion, minced
→ Pantry
05 -
1 tbsp of olive oil
06 -
1 tsp garlic powder
07 -
1/2 tsp salt
08 -
1/2 tsp black pepper
→ Cheese
09 -
1 cup of shredded mozzarella or provolone
10 -
1 cup of shredded cheddar
11 -
1 jar of cheese sauce (about 15 oz, like store-bought cheese dip or Cheez Whiz)
# Steps to Follow:
01 -
Set your oven to 375°F to get it warm.
02 -
Follow the cooking directions on the box for al dente shells. Once done, drain and put them aside.
03 -
Heat a big pan with olive oil on medium. Toss in the chopped onion and green pepper, letting them soften for about 4–5 minutes.
04 -
Add the ground beef, garlic powder, pepper, and salt to the pan. Cook it til browned, breaking it into small pieces as you go. Drain the fat and take it off the heat.
05 -
Mix 1/2 cup each of cheddar and mozzarella into the cooked beef. Let the mix cool before handling.
06 -
Spoon the beef and cheese mixture into each shell you cooked earlier.
07 -
Pour half the cheese sauce in the bottom of a 9x13 dish. Put the filled shells on top of it.
08 -
Spread the rest of the cheese sauce over the pasta shells. Sprinkle with the rest of the shredded cheeses.
09 -
Cover the dish with foil. Bake for 20 minutes, then take the foil off and bake for 10 more until it’s golden and bubbling.
10 -
Let the dish cool for a few minutes before you serve.
# Additional Notes:
01 -
Use ground turkey or a leaner beef if you want it lighter.
02 -
Adding mushrooms or other veggies can bring more flavor.