Name: Philly Cheesesteak Stuffed Shells
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb ground beef (96% lean); 5 servings jumbo pasta shells (250g or about 25 shells); 1 red bell pepper, diced (180g); 1 green bell pepper, diced (150g); 1/2 yellow onion, diced (120g); 1 package whole cremini mushrooms (7 oz.), thinly sliced; 1/2 tsp salt; 1/2 tsp pepper; 1/2 tsp paprika; 1/2 tsp onion powder; 1/2 tsp garlic powder (plus additional 1/2 tsp for sauce); 1/2 tsp chili powder; 1/4 cup water; 1 cup part-skim mozzarella cheese, shredded; 1 cup parmesan cheese, shredded; 1.5 cups whole milk; 4 slices provolone cheese, halved; Non-stick spray

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These Philly Cheesesteak Stuffed Shells are a delicious fusion of classic Philly cheesesteak flavors and hearty Italian pasta. Juicy ground beef, sautéed bell peppers, mushrooms, and onions come together with a rich, cheesy sauce and are stuffed into jumbo pasta shells for a dish that’s comforting, filling, and crowd-pleasing. Topped with provolone and baked until bubbly, this is a weeknight dinner win.

Philly Cheesesteak Stuffed Shells

Why You’ll Love This Recipe

This recipe takes the bold flavors of a Philly cheesesteak and transforms them into a fun and unique pasta dish. It’s great for feeding a crowd or prepping meals ahead of time. The dish is hearty yet surprisingly light, with each serving under 400 calories. It’s also highly customizable — add extra cheese, jalapeños, or even swap in a different protein to suit your taste. It’s perfect for weeknight dinners, potlucks, or anytime you want to shake up your pasta game.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef (96% lean)
5 servings jumbo shells (about 250g or 25 shells)
1 red bell pepper, diced
1 green bell pepper, diced
1/2 yellow onion, diced
1 package whole cremini mushrooms (7 oz), thinly sliced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp paprika
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 cup water
1 cup part-skim mozzarella cheese, shredded
1 cup parmesan cheese, shredded
1.5 cups whole milk
1/2 tsp garlic powder (for the sauce)
4 slices provolone cheese
Optional toppings: diced green onions, jalapeños

Directions

Preheat oven to 400°F.
Bring a large pot of water to boil and cook the jumbo shells according to package instructions. Drain and rinse with cold water to make them easier to handle.
In a large skillet over medium heat, cook the ground beef, breaking it up as it browns.
Add diced bell peppers, onions, and mushrooms to the beef. Sauté until tender.
In a small bowl, combine salt, pepper, paprika, onion powder, garlic powder, and chili powder with 1/4 cup water. Pour over the beef and vegetable mixture. Mix well, cover, and simmer for 10 minutes. Stir occasionally.
Spray a 9×13-inch baking dish with nonstick spray. Spread the cooked shells in the dish, opening them up slightly for filling.
Spoon the beef mixture into the shells. Don’t worry if some spills over — the more flavor, the better.
Using the same skillet (rinsed out), heat milk over medium heat. Add garlic powder, a pinch of salt and pepper. Gradually stir in mozzarella and parmesan until melted and smooth.
Pour the cheese sauce over the stuffed shells and meat mixture in the baking dish.
Cut the provolone slices in half and place evenly across the top of the dish.
Cover and bake for 20 minutes or until bubbly.
Remove from oven and top with green onions or jalapeños if desired. Let cool slightly before serving.

Servings and timing

This recipe yields 8 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Each serving is approximately 250 grams and typically includes about 3 stuffed shells if using Barilla Jumbo Shells.

Variations

Spicy Kick: Add diced jalapeños to the filling or mix in hot sauce to the cheese sauce.
Protein Swap: Use thinly sliced steak or ground turkey instead of ground beef.
Cheese Blend: Substitute provolone with white American or cheddar for a cheesier twist.
Low-Carb Option: Skip the pasta and serve the filling and cheese sauce in bell pepper halves.
Vegetarian Version: Replace beef with chopped portobello mushrooms or plant-based ground.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, place in a microwave-safe dish and heat on medium for 1–2 minutes per serving, or until heated through.
You can also reheat in a preheated oven at 350°F for about 10–15 minutes.
For freezing, assemble the dish but do not bake. Cover tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.

FAQs

How do I keep the shells from tearing when stuffing them?

Cook them al dente and rinse with cold water after draining. This makes them easier to handle without tearing.

Can I make this dish ahead of time?

Yes. Assemble the dish up to a day in advance and refrigerate. Bake when ready to serve.

Can I use steak instead of ground beef?

Absolutely. Thinly sliced ribeye or sirloin can be sautéed with the veggies for a more traditional Philly cheesesteak flavor.

What’s the best cheese to use for a Philly cheesesteak flavor?

Provolone, mozzarella, and American are all great options. For authenticity, provolone is a classic.

Can I add more vegetables?

Yes, feel free to include spinach, zucchini, or even corn for extra flavor and nutrition.

How do I make the cheese sauce thicker?

Simmer the sauce a bit longer after the cheese has melted, stirring continuously until it thickens to your liking.

Can I use pre-cooked pasta shells?

Yes, but make sure they are not overcooked to avoid breaking during stuffing.

Is this dish freezer-friendly?

Yes, it freezes well before baking. Wrap tightly and store for up to 2 months.

What kind of mushrooms work best?

Cremini mushrooms add a rich, earthy flavor, but white button mushrooms or portobello also work well.

How many shells are in one serving?

Each serving includes about 3 stuffed shells, based on 25 shells divided among 8 servings.

Conclusion

Philly Cheesesteak Stuffed Shells offer a flavorful twist on two comfort food classics. With seasoned beef, sautéed vegetables, and a creamy cheese sauce all tucked into pasta shells, it’s a hearty, satisfying dish that’s perfect for weeknights, leftovers, or entertaining. Versatile, cheesy, and easy to make — this is a recipe you’ll want to keep on repeat.