I made this dish for Super Bowl Sunday as the Eagles were playing and a good friend of ours, Chris is a big fan of the Eagles, so this dish was made with him in mind! This was an excellent dish and one I will make again and again. I usually make a Mexican stuffed shell recipe so this was a great change of pace. If you like Philly cheesesteaks you will like this twist using the pasta shells.
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
Pinch of Salt
Pinch of Pepper
8 ounces cheddar cheese, cut into small cubes
24 jumbo pasta shells cooked according to package directions
1 Tablespoon cornstarch
1 cup milk, I used whole milk
1 cup of beef broth
DIRECTIONS
Preheat oven to 350 degrees. Add the ground beef to a large skillet and brown until cooked through breaking beef up as it cooks. Remove the beef from the pan and set aside. Add the butter, pepper, and onions to the skillet. Cook stirring for just a couple minutes just getting them slightly soft. Add the beef back to the pan. Add the ketchup, Worcestershire sauce, salt, and pepper into the pan and stir.
Take the beef mixture off of the heat and scoop into the cooked pasta shells. Place the filled shells in a 9 x 13 baking dish. Top each shell with cubes of cheese using only HALF of the cheese for this.
In the same pan used for the beef add the beef broth, mil and cornstarch and whisk before turning the heat back on to medium heat. Add the rest of the cheese a little at a time while whisking for 3-5 minutes or until thickened.
Pour about 3/4 of the sauce around the shells and pour remaining sauce over the shells.
Bake in the oven for 10-12 minutes to melt the cheese and warm the shells through.
serve warm.
Enjoy!
