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Yes! You can definitely make this philly cheesesteak stuffed shells dish and reheat the next day covered in foil in the oven at 400 for 30-40 minutes until completely warmed through, make into individual servings for meal prep or freeze and pull out for later! If you freeze, be sure to allow to defrost completely before reheating. I would also suggest you freeze in individual servings.
Absolutely not which is the beauty of this recipe. You can slightly stuff each shell and pour the rest of the mixture on top which is what I do to save time. You can be very diligent about getting each shell stuffed as full as possible or you can simply skip the stuffing and pour the meat mixture directly on top of the shells. When you mix the dish after baking the shells will stuff themselves and you will have delicious philly cheesesteak stuffed shells.
These are the main ingredients and substitutions. See recipe card below for full ingredients list and instructions for philly cheesesteak stuffed shells.
Jumbo Shells: be sure to weigh your shells uncooked prior to cooking. You will cook the shells according to the package directions. You can swap with any style noodle that you have accessible or with your favorite gluten free option. For this recipe I am using Barilla Jumbo Shells.
This recipe would be great with Rigatoni.
Ground Beef: this recipe can be substituted with ground turkey or chicken or shaved rib eye. For the truest Philly flavor you’ll want to use shaved beef but ground beef is a perfect substitute and picks up the flavor well making for perfect philly cheesesteak stuffed shells.
Bell Peppers: this recipe calls for 1 green and 1 red bell pepper. You can use any combination of 2 bell peppers.
Yellow Onion: omit completely or swap with white onion.
Mushrooms: this recipe uses one package of whole cremini mushrooms. You can use your favorite mushrooms like portobella or pre sliced. Be sure if using pre sliced to cut any thick slices thin.
Cheese: this philly cheesesteak stuffed shells recipe uses a combination of low skim mozzarella shreds and parmesan cheese shreds. To give you the full philly cheesesteak style be sure to top this with sliced provolone. You can use any white cheese in substitute of mozzarella.
Milk: to make the cheese sauce thick and to bring added flavor to this dish we are using whole milk. You can substitute with a milk alternative like almond but do know there may be a consistency change to the sauce. However, many people use almond milk in my Easy Mac and Cheese recipe with great success.
Pre heat the oven and cook your noodles: Preheat the oven to 400 degrees Fahrenheit. Bring a pot of water to boiling and cook noodles according to the package. Weight the noodles out uncooked.
Cook the meat mixture: Heat a pan over medium and add the ground beef. Cook through breaking into small pieces. When the beef is cooked through add diced bell peppers, onions and sliced mushrooms and mix together well.
Seasonings: Add salt, pepper, paprika, chili powder, garlic powder (1/2 tsp) and onion powder to a small bowl. Add 1/4 cup of water and mix together well. Add to the beef and vegetable mixture. Mix together well to get everything coated with seasonings. Cover and let simmer on medium for 10 minutes while the shells cook. Stir occasionally so the bottom doesn’t burn and everything cooks evenly.
Prep the shells: Spray a 9 x 13 inch baking dish with non stick spray. When the shells are done cooking drain from the water. Gently run cold water over the noodles to cool them off to work with. Add to the baking dish and using your hands or a spatula loosen the noodles up so they lay as open as possible without breaking for filling.
Fill the shells: Top the noodles with meat mixture. Try to fill the noodles the best you can. There will be a lot of excess meat outside of the noodles.
Make the sauce: Using the same pan as the meat, rinse the pan out with water and return to the stove on medium heat. Add milk, 1/2 tsp. garlic powder, pinch of salt and pepper and bring to a simmer. Add the mozzarella and parmesan cheese a little at a time and mix together while it melts. Once everything has melted, be sure to whisk until the sauce is completely smooth and begins to slightly thicken and pour on the top of the meat mixture.
More cheese: What would philly cheesesteak stuffed shells be without lots of cheese? Cut provolone cheese sliced in half and top the dish with 8 pieces of provolone evenly spaced throughout the top.
Bake: Cover and bake for 20 minutes until the sauce is bubbling around the sides of the dish. Remove from the oven.
Serve: Top with diced green onions or jalapenos for an added kick of spice and enjoy your philly cheesesteak stuffed shells.
Weigh your final dish and divide by 8 servings for the number of exact grams per serving. Each serving is approximately 250 grams (this will vary person to person which is why I highly suggest you weigh your final dish) and should include 3 pasta shells.
Philly Cheesesteak Stuffed Shells are great as a stand alone meal.
“ohsnapmacros Philly Cheesesteak Stuffed Shells”
I am not a registered dietitian or a macro coach, I am a wife and mom to two beautiful little girls on a journey to feel my best inside and out! My goal is to bring you recipes to help you do the same!
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21 Responses
Looks delicious! I want to make this but want to keep the macros as similar to yours as possible. Can you share the macros of the jumbo shells that you use so I can find some similar ones?
Thanks!
Barilla Jumbo Shells
Cal 170
Fat 1
Carb 37
Pro 7
Serving size 5 pieces (50g)
This was delicious!!! I could not find the bigger shells, so I used the small ones!
Very good and easy to make husband loved it !!!
I made this but only has 1 percent milk.. I couldn’t get my sauce right.. it was more like a ball of cheese with a little milk.. could this been more not using whole milk? It’s still really good!
Did you use 1 1/2 cups of milk? Sounds like you didn’t use enough milk.
We loved this! It was so easy. Next time, I am going to add more seasoning to the meat than the recipe calls for. We like spicy in our household. But otherwise, it’s great especially the next day. Definitely will be in our weekly rotation.
If you never follow another person on IG other than this girl, you won’t be disappointed. I have tried many recipes and I am telling you RUN to the store and make them all! They are all amazing and simple to do! A.M.A.Z.I.N.G!
Oh my gosh!! You’re amazing, thank you!
Very good, easy to make and will make tasty lunches this week. I will likely use a different pasta next time and skip the shell stuffing.
Couldn’t wait to try it and it is so delicious and very easy to put together. Opted for the rigatoni noodles instead and it is great.
This is so good! I used rigatoni instead, and thought the flavor was excellent.
This is one of my favorite recipes. Everything about it is amazing!!
These are so good!! Have definitely made it into my meal rotations! Even if you don’t really spend the time stuffing them, just mixing everything up works too for lazy nights
Delicious! Used regular short pasta instead of filling the shells and it turned out great!
Love this dinner meal prep for the week! My colleagues always ask for the recipe when I heat it up at work and they smell the aromas! The recipe is GREAT but I’m lazy and don’t have the time to stuff shells nearly so I generally skip the jumbo shells and mix the meat and veggies with Banza shells or cavatappi. I’m also picky about veggie texture so I cook my mushrooms and onions and then add the bell peppers for only a couple of minutes before mixing into the dish, they don’t get too soft during the final bake.
Made Danielle’s Philly Cheesesteak Stuffed Shells for dinner last night. Wall I was cooking dinner my 4 year old came in and said “that smells yummy”. It’s was simple and so tasty. A hit with the whole family. The market was out of jumbo shells so I used medium.
Adorable!! Thank you!!
Loved by the whole family! I didn’t take too much time stiffing the shells, and it was still delicious.
Great to hear, thank you Kate!!