PHILLY CHEESESTEAK STUFFED SHELLS

Cheesesteak Stuffed Shells made with jumbo pasta shells, salsa, cheese and taco meat are the perfect EASY meal that you can prepare ahead of time!

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:

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil. Cook the jumbo shells according to package instructions until al dente. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the ground beef or thinly sliced steak, onion, bell pepper, and garlic. Cook until the meat is browned and the vegetables are softened, about 7-8 minutes. Season with garlic powder, onion powder, salt, and pepper. Remove from heat and let it cool slightly.
4. Once the steak mixture has cooled a bit, stir in 1 cup of shredded mozzarella, 1/2 cup of provolone, and the grated Parmesan cheese. Carefully stuff each cooked pasta shell with the cheesesteak mixture.
5. Spread about 1/2 cup of marinara sauce on the bottom of the prepared baking dish. Place the stuffed shells in the dish, seam side up. Pour the remaining marinara sauce over the shells, then sprinkle the rest of the mozzarella and provolone cheeses on top.
6. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Garnish with fresh parsley and serve hot.

ENJOY!!