Cheesy Philly-Style Beef & Shells Bake
Shells + savory beef + peppers + a molten provolone-mozzarella sauce baked to bubbly perfection.
Ingredients
- 12 oz pasta shells
- 1 lb ground beef
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 garlic cloves, minced
- 1 tbsp Worcestershire
- 1 tsp Italian seasoning
- 1/2 tsp salt & 1/2 tsp pepper (to taste)
- 2 tbsp butter + 2 tbsp flour
- 1 1/2 cups milk + 1/2 cup beef broth
- 4 oz cream cheese (optional)
- 1 1/2 cups provolone, shredded
- 1 cup mozzarella, shredded
- 1/4 cup Parmesan
Time & Yield
- Prep: 15 min
- Cook: 30 min
- Total: 45 min
- Serves: 6
Tips
- For true “Philly” vibes, use mostly provolone and a bit of mozzarella.
- Add mushrooms for extra steakhouse flavor.
- Leftovers reheat best with a splash of milk.
Directions
- Boil Pasta: Cook shells to al dente; reserve 1 cup pasta water and drain.
- Beef & Veg: Brown beef with onion and peppers; add garlic, Worcestershire, Italian seasoning, salt, and pepper. Remove to a bowl.
- Sauce: Melt butter in skillet; whisk in flour 1 min. Gradually whisk in milk and broth; simmer to thicken. Stir in cream cheese (optional), provolone, half the mozzarella, and Parmesan until smooth.
- Combine: Toss pasta with sauce and beef mixture. Add pasta water as needed until glossy.
- Bake: Transfer to a greased 9×13-inch dish, top with remaining mozzarella, and bake at 400°F (200°C) for 10–12 min, broiling briefly for extra color.
- Serve: Rest 5 minutes, then dig in while molten and cheesy.
