Philly Cheesesteak Stuffed Pasta Shells

Method

Directions

1. 1
   Pre-cook 30 jumbo pasta shells. Boil 4-6 quarts of water in a large pasta pot. Add noodles and a pinch of salt. Stir occasionally for about 8 minutes or until al dente.
2. 2
   Heat a cast-iron skillet to medium-high. Brown the beef (adding a touch of oil for better browning, if you like) and mix in your favorite meat rub. Break beef into small pieces as it cooks and stir occasionally. After 7-10 minutes, once the meat is fully browned, remove from pan, add butter, and saute onions and bell peppers for 2-3 minutes.
3. 3
   Return the beef to the pan. Add ketchup, Worcestershire sauce, more meat rub to taste, and half the grated cheddar. Cook until cheese melts.
4. 4
   Arrange pasta shells in a ceramic casserole dish. Fill with the ground beef mixture and top with half the cubed cheddar.
5. 5
   In the same skillet, add beef broth and cream. Whisk over medium heat and add remaining cheese a little at a time until the sauce thickens.
6. 6
   Pour the sauce around the pasta shells and cook on the grill or in a 350 degrees F oven for 15 minutes, or until the cheese is melted and the sauce is bubbly.
7. 7
   Top with fresh parsley and serve.