Cheesesteak stuffed shells make for a delightful family meal that brings everyone together around the dinner table. My husband often playfully refers to casseroles as a “swear word,” but this particular dish has earned its spot as one of his absolute favorites.
Picture jumbo pasta shells generously stuffed with a savory mix of sautéed peppers, onions, and perfectly seasoned ground beef—all smothered in a creamy, homemade cheese sauce that’s nothing short of irresistible. It truly is a satisfying and flavorful dinner option that the whole family will adore.
Being a fan of the classic Philly cheesesteak sandwich, my husband appreciates this creative twist on those beloved flavors. Thankfully, this allows us to enjoy the essence of cheesesteak in a comforting pasta form.
Key Ingredients for Optimal Taste
When it comes to preparing this delicious dish, using the best ingredients can make all the difference. I highly recommend choosing organic and farm-raised products for the freshest flavor and higher quality. Fresh ground beef not only enhances the taste but also avoids any unnecessary additives that can be found in lower-quality meats. For the pasta, look no further than organic durum wheat varieties. This type of pasta has the right texture and taste. Also, organic durum wheat pasta contains only two ingredients, compared to enriched pasta. I particularly love the Mantova Organic Jumbo Shells Pasta. One box contains more than enough for this recipe. It is organic, durum wheat, and GMO-free. Mantova Organic Jumbo Shells Pasta, 12 oz – Mantova Fine Italian Food
Preparation, Servings, and Storage of Cheesesteak Stuffed Shells
This recipe is incredibly straightforward, requiring less than an hour from start to finish. It is a perfect choice for a busy weeknight dinner. A single 13×9 inch baking dish filled with these cheesy stuffed shells can comfortably serve up to six people, ensuring there’s plenty to go around.
Leftovers are just as delightful, if not more so. As with many pasta dishes, the flavors meld together beautifully when reheated for the next day’s lunch. Simply store any leftover cheesesteak stuffed shells in an airtight container in the refrigerator, where they’ll keep well for up to four days. For meal prepping, you can freeze the unbaked, prepared stuffed shells in a casserole dish (just skip the cheese sauce for now). When ready to use, thaw them overnight in the refrigerator, whip up a quick cheese sauce, and bake in a preheated oven for the same duration as outlined in the recipe—until they’re hot and bubbling with deliciousness.
Interested in other delicious Family Meals? Try:
Cheesesteak Stuffed Shells
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Ingredients
- 25-28 Jumbo pasta shells
- 1 LB Ground beef
- 1/4 tsp Sea salt
- 1/4 tsp Black pepper
- 2 tbsp Butter
- 1 cup Yellow onion, diced
- 1 cup Green pepper, diced
- 1 clove Garlic
- 1/4 cup Pinot noir
- 1 cup Tomato paste (8oz)
- 1 tbsp Worcestershire sauce
- 1 cup Beef broth
- 1 cup Milk
- 1 tbsp Tapioca flour
- 2 cups Cheddar cheese, shredded
Instructions
- In a stock pot, boil the shell pasta for 8-9 minutes. Drain and set aside.
- Preheat oven to 350℉.
- Heat a large cast iron skillet over medium.
- Cook the ground beef until cooked through and no longer pink.
- Drain the grease from the ground beef on a paper towel lined plate.
- Add the butter to the hot skillet.
- Once the butter is melted, add the onions, garlic, and green peppers.
- Saute the vegetables for 5 minutes or until tender.
- Return the beef to the skillet and stir.
- Deglaze the skillet with the pinot noir, scraping the bottom of the skillet to remove any brown bits. Simmer for 3-4 minutes or until the liquid has mostly absorbed.
- Add the tomato paste and Worcestershire sauce and stir to combine.
- Turn off the stove for the time being.
- Place the pasta shells into a 13x9 baking dish.
- Fill each shell with the ground beef mixture until all the shells are filled.
- Pour beef broth, milk, and tapioca flour into the empty skillet.
- Turn the stove burner back on to medium heat.
- Whisk continuously until the mixture thickens (about 5 minutes).
- After the sauce has thickened, turn the heat off and slowly add the cheddar cheese, stirring continuously to create a cheese sauce.
- Pour the cheese sauce over all of the stuffed shells.
- Bake, uncovered, for 15-20 minutes or until the cheese is hot and bubbly.
- Remove from the oven and allow to cool for about 5 minutes before serving.
Nutrition
