Philly Cheesesteak Stuffed Shells

• Meat

  • 1 lb Beef

• Produce

  • 3 cloves Garlic
  • 1 tsp Garlic powder
  • 1 Onion, large
  • 1 tsp Oregano, dried

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 1 lb. box Shells, jumbo

• Baking & Spices

  • 1/2 tsp Black pepper
  • 1/2 tsp Italian seasoning
  • 1/4 tsp Pepper
  • 2 1/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1/2 cup Butter
  • 4 oz Cream cheese
  • 1 pint Heavy cream
  • 1 cup Parmesan cheese, grated
  • 1 1/2 cups Ricotta cheese

• Beer, Wine & Liquor

  • 2 tbsp Marsala wine, sweet

• Other

  • 2 Large bell peppers cut into strips and then in half

Found on mantitlement.com

Ingredients

• 1 lb. box jumbo shells
• 2 tablespoons olive oil
• 2 large bell peppers cut into strips and then in half
• 1 large onion, sliced
• 3 cloves garlic
• 2 teaspoons salt
• 1 teaspoon dried oregano
• 2 tablespoons sweet marsala wine
• 1 lb. shaved beef (if you cant find the beef shredded, see *note)
• 1½ cups ricotta cheese
• 1 egg
• additional ½ teaspoon black pepper and ½ -1 teaspoon salt
• ½ cup butter
• 1 pint heavy cream
• 4 ounces cream cheese
• 1 teaspoon garlic powder
• ½ teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 1 cup grated parmesan cheese

Directions

• Start a large pot of water to boil.
• Cook the shells according to the package directions, drain and rinse with cool water so they dont stick together and set aside.
• Preheat the oven to 400 degrees.
• In a large skillet, add the oil then the peppers and onions.
• Cook for 5 minutes while stirring, then add the garlic, salt and oregano.
• Stir and cook down for 15 minutes until the peppers and onions are soft.
• Push the onions and peppers to one side of the pan and add the beef.
• Cook the beef until brown, breaking up with a spoon as you cook it. Once the beef is browned you can stir it into the peppers and onions.
• Pour the marsala wine into the skillet and stir until most of the wine cooks off, turn the heat off and set aside.
• Once cooled, transfer the beef and pepper mixture into a bowl and stir in the ricotta cheese and the egg.
• Spray a 9 x 12 baking dish with cooking spray.
• Take a shell and stuff with the filling and place in the baking dish. Repeat until all the shells are stuffed.
• Add the butter to a small saucepan to melt.
• Once its melted whisk in the cream, the cream cheese, garlic powder, Italian seasoning, salt and pepper.
• Simmer for 5 minuets over medium heat then add the parmesan cheese.
• Stir to combine the cheese into the sauce, then pour the sauce over the shells to cover.
• Cover the baking dish with foil and bake for 25 minutes.
• Remove the pan from the oven, take the foil off and bake for another 15 minutes to brown the top.