For extra cheesiness, add more provolone or a mix of cheeses like cheddar or gouda.
Add mushrooms or swap in spicy sausage for a fun twist on the filling.
Serve with garlic bread and a side salad for a complete meal.
For a variation, you could add some sautéed mushrooms or even some jalapeños for a bit of heat. You might also consider using different cheeses like cheddar or pepper jack for a twist on the flavor profile.
As for storage,
once the stuffed shells have cooled, you can cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate them for up to 3-4 days.
If you want to keep them longer, you can freeze them before baking.
Just make sure to wrap them well to prevent freezer burn. When you’re ready to bake, you can thaw them in the fridge overnight and then bake as directed. Enjoy!
Enjoy these hearty, cheesy, and flavorful cheesesteak stuffed shells for a delicious family dinner!
Ingredients:
1 lb ground beef or thinly sliced steak (such as ribeye)
1 box (12 oz) jumbo pasta shells
1 onion, diced
1 green bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 1/2 cups shredded mozzarella cheese
1 cup shredded provolone cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 jar (24 oz) marinara sauce
Fresh parsley for garnish (optional)
Instructions:
