Prep time: 20 mins | Bake time: 25 mins | Servings: 6
Ingredients
- The Pasta: 1 box (12 oz) jumbo pasta shells, cooked al dente.
- The Beef Filling:
- 1.5 lbs ground beef.
- 1 medium onion, finely diced.
- 1 green bell pepper, diced.
- 2 tbsp Worcestershire sauce.
- 1 tsp garlic powder, salt, and black pepper.
- The Creamy Sauce:
- 4 tbsp unsalted butter.
- 1/4 cup all-purpose flour.
- 2 cups whole milk.
- 1.5 cups shredded Provolone or Mozzarella cheese.
- Garnish: Freshly chopped parsley.
Instructions
- Prep: Preheat your oven to 350°F. Grease a large cast-iron skillet or a 9×13-inch baking dish.
- Sauté: In a large pan, brown the ground beef with the diced onions and green peppers. Drain any excess grease.
- Season: Stir in the Worcestershire sauce, garlic powder, salt, and pepper. Remove from heat and let cool slightly.
- Whisk the Sauce: Melt butter in a saucepan. Whisk in flour and cook for 1 minute. Slowly whisk in the milk until thickened. Remove from heat and stir in 1 cup of the shredded cheese until smooth.
- Stuff: Spoon the beef and pepper mixture generously into each cooked pasta shell.
- Assemble: Arrange the stuffed shells in your prepared skillet or dish. Pour the creamy cheese sauce evenly over the top.
- Final Cheese Layer: Sprinkle the remaining 1/2 cup of shredded cheese over the shells.
- Bake: Bake for 20–25 minutes until the cheese is bubbling and slightly golden.
- Finish: Garnish with a sprinkle of fresh parsley before serving.