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Philly Cheesesteak Stuffed Shells And Cheese

Ingredients :

 

  • 1 pound lean ground beef
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 1 small green bell pepper diced
  • 2 tablespoons ketchup
  • 1  tablespoon Worcestershire sauce
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • 8 ounces cheddar cheese cut into small cubes (divided)
  • 24 jumbo pasta shells cooked
  • 1 tablespoon  cornstarch
  • 1 cup milk (I used whole)
  • 1  cup beef broth

Instructions :

• Preheat the oven to 350 degrees.

• Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.

• Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.

• Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.

• Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.

• Add the beef back into the pan.

• Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.

• Take it off the heat and scoop it into the pasta shells.

• Top each shell with cubes of cheese (use half the cheese for this).

• Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.

• Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.

• Pour about half the sauce around the shells.

• Bake in the oven for 10 minutes to melt the cheese.

• Serve with the remaining sauce.

Nutrition :

Serving: 4g | Calories: 464kcal | Carbohydrates: 33g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 754mg | Potassium: 545mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 17.9mg | Calcium: 344mg | Iron: 2.8mg

Written by Alex Lyman

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