CHEESESTEAK STUFFED SHELLS

### Instructions

1. **Cook the Pasta Shells:**
– Bring a large pot of salted water to a boil. Add the jumbo pasta shells and cook according to the package instructions until al dente. Drain and set aside. Be careful not to overcook the shells since they’ll be baked later.
– Once the shells are cooked, lay them out on a baking sheet or large plate to prevent them from sticking together.

2. **Prepare the Cheesesteak Filling:**
– Heat olive oil in a large skillet over medium heat. Add the chopped onions and bell peppers and sauté until they begin to soften, about 4–5 minutes.
– Add the minced garlic, oregano, and thyme (if using), and cook for another 1–2 minutes until fragrant.
– If you’re using ground beef, add it to the skillet and cook until browned. If you’re using sliced steak, add it to the pan and cook just until browned and cooked through. Break up any ground beef with a spoon as it cooks.
– Season with salt and pepper to taste.
– Stir in the cream cheese until it melts and combines with the beef and vegetables. This will help create a creamy filling for the shells.
– Once the cream cheese has melted, stir in the shredded provolone cheese and Parmesan cheese. Mix everything together until the cheeses are fully melted and the filling is smooth and cheesy.

3. **Stuff the Shells:**
– Preheat your oven to 375°F (190°C).
– Spread a thin layer of marinara or pizza sauce at the bottom of a 9×13-inch baking dish.
– Carefully stuff each cooked pasta shell with the cheesesteak mixture. Use a spoon to fill the shells generously, making sure each shell is well-stuffed.
– Arrange the stuffed shells in a single layer in the baking dish.

4. **Assemble and Bake:**
– Once all the shells are stuffed and placed in the dish, pour the remaining marinara sauce over the top, covering the shells evenly.
– Sprinkle any remaining provolone cheese on top for an extra cheesy, gooey finish.
– Cover the dish with aluminum foil and bake for 20–25 minutes, until the shells are heated through and the cheese is melted.
– For a bubbly, golden finish, remove the foil during the last 5 minutes of baking to allow the cheese to brown slightly.

5. **Serve:**
– Once baked, remove from the oven and let it cool for a few minutes before serving.
– Garnish with freshly chopped parsley for a burst of color and fresh flavor.

6. **Enjoy!**
– Serve your Cheesesteak Stuffed Shells with a side salad or garlic bread to complete the meal. You’ll have a hearty, flavorful dish that’s sure to please the whole family.

### Why You’ll Love Cheesesteak Stuffed Shells

– **Rich, Savory Flavors:** The combination of ground beef (or steak), sautéed onions and peppers, and gooey cheese captures all the best flavors of a classic Philly cheesesteak, but in a fun, new format.
– **Creamy, Cheesy Filling:** The cream cheese and melted provolone create a rich, creamy filling that holds together beautifully inside the pasta shells, making every bite indulgent.
– **Customizable:** You can easily adjust the ingredients to your liking. For example, use a different type of cheese (like mozzarella or Swiss) or add mushrooms for an earthy touch. You can also swap in chicken for the beef or use a mix of bell peppers for added color and flavor.
– **Family-Friendly:** This is a meal that both kids and adults will love. It’s hearty, satisfying, and offers the perfect balance of meat, cheese, and vegetables.

### Tips for the Best Cheesesteak Stuffed Shells

– **Don’t Overcook the Shells:** When cooking the pasta shells, make sure they are al dente. Overcooked pasta can become too soft and fall apart during baking.
– **Use Freshly Shredded Cheese:** For the best melt and texture, shred your cheese from a block rather than using pre-shredded cheese. This will ensure a smoother, creamier filling.
– **Make Ahead:** Cheesesteak Stuffed Shells are perfect for meal prep. You can prepare the dish a day ahead, cover it, and store it in the fridge. When you’re ready to eat, simply bake it as directed.
– **Leftovers:** Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

### Final Thoughts

Cheesesteak Stuffed Shells are a fun and delicious way to enjoy the flavors of a Philly cheesesteak in a new format. With creamy cheese, tender beef, and sautéed vegetables stuffed into pasta shells and baked to perfection, this dish is guaranteed to be a hit at your dinner table. Whether you’re cooking for a crowd, making a weeknight dinner, or meal prepping for the week ahead, this recipe will quickly become a favorite in your rotation.

Try it tonight and enjoy the unbeatable combination of cheesesteak and pasta in every bite!