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Philly cheesesteak shuffed shells in a white casserole dish garnished with herbs

Philly Cheesesteak Stuffed Shells

These Philly cheesesteak stuffed pasta shells are a delicious and easy one pot meal that comes together quickly and easily. Pasta shells are stuffed with seasoned ground beef, onions and green pepper and baked in a creamy provolone cheese sauce. Made with simple ingredients, it's a great family weeknight meal. 
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4 servings
Calories 867kcal


Stuffed Shells

  • 1 tablespoon olive oil (15ml)
  • 1 tablespoon butter (15g)
  • 2 garlic cloves minced
  • 1 green bell pepper diced
  • 1 yellow onion diced
  • 8 ounces ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 3/4 cup ricotta cheese (92g)
  • 2/3 cup shredded Italian five-cheese blend (87g)
  • 2 tablespoons Worcestershire sauce
  • 12-16 jumbo pasta shells

Provolone Cheese Sauce

  • 2 tablespoon olive oil (30ml)
  • 2 tablespoon butter (30g)
  • 2 garlic cloves minced
  • 1 tablespoon all-purpose flour (16g)
  • 2 cups warm milk (480ml)
  • 8 ounces provolone cheese thinly sliced or grated (224g)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper


  • To make the stuffed shells, combine the oil an butter in a large oven-safe skillet over a medium heat. Allow the butter to melt for 1 to 2 minutes. Stir in the garlic, bell pepper, onion, beef, salt and pepper. Cook until the beef is brown, 8 to 10 minute. Transfer the filling to a large bowl and allow it to cool.
  • Once the beef mixture is cool, add the ricotta cheese, Italian five-cheese blend and Worcestershire sauce and mix to combine. Place the mixture into a large zip-top bag and snip off one corner. Pipe the mixture into the pasta shells and set the shells aside.
  • Preheat the oven to 350ºF / 177ºc.
  • To make the provolone cheese sauce, combine the oil and butter in the same skillet over a medium heat and allow the butter to melt, about 1 to 2 minutes. Add the garlic and sauté for 1 minute. Stir in the flour and cook for 1 minute. Whisk in the milk and cook for 2 to 3 minutes. Reduce the heat to medium-low and stir in the provolone cheese, salt and black pepper.
  • Place the stuffed shells in the provolone cheese sauce, being careful not to overcrowd them as they need to be submerged in the sauce to cook properly. Cover the skillet and bake the stuffed shells for 30 to 35 minutes, or until the pasta is cooked. Let the shells cool slightly before serving.


Reprinted with permission from Incredible One-Pot Cooking by Megan Marlowe, Page Street Publishing Co. 2020. Photo credit: Megan Marlowe
  • Be sure to dice the onions and the peppers pretty small so that they fit into the jump pasta shells.
  • I spooned in the mixture to the pasta shells, but you can also put it in a ziplock bag, cut the corner off and pip it in - you'll probably get a little less messy this way!
  • Don't overcrowd the shells in the sauce. The sauce needs room to bubble up and cook the pasta.
  • Ideally, use an oven safe skillet to cook this dish in. If you need to transfer it to a different dish to bake it (like me!), cover it with foil when it goes in the oven so that the top doesn't burn and the cheese sauce can boil.


Calories: 867kcal | Carbohydrates: 35g | Protein: 42g | Fat: 62g | Saturated Fat: 31g | Cholesterol: 157mg | Sodium: 2068mg | Potassium: 673mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1463IU | Vitamin C: 28mg | Calcium: 837mg | Iron: 3mg