Steak” n Cheeze Stuffed Shells !! Roasted potatoes and grilled asparagus
INGREDIENTS
- ▢1 pound lean ground beef
- ▢2 tablespoons butter
- ▢1 small yellow onion diced
- ▢1 small green bell pepper diced
- ▢2 tablespoons ketchup
- ▢1 tablespoon Worcestershire sauce
- ▢1/2 teaspoon Kosher salt
- ▢1/2 teaspoon fresh ground black pepper
- ▢8 ounces cheddar cheese cut into small cubes (divided)
- ▢24 jumbo pasta shells cooked
- ▢1 tablespoon cornstarch
- ▢1 cup milk (I used whole)
- ▢1 cup beef broth
INSTRUCTIONS
- Preheat the oven to 350 degrees.
- Add the ground beef to a large cast iron skillet (this browns very well) and brown until a deep brown crust appears before breaking the beef apart.
- Stir the ground beef and brown until a deep crust appears on about 50 or so percent of the beef.
- Remove the beef (you can leave the fat) and add the butter and the onions and bell peppers.
- Let brown for 1-2 minutes before stirring, then let brown for another 1-2 minutes before stirring again.
- Add the beef back into the pan.
- Add the ketchup, Worcestershire sauce, salt and black pepper into the pan and stir.
- Take it off the heat and scoop it into the pasta shells.
- Top each shell with cubes of cheese (use half the cheese for this).
- Using the same pan add the beef broth, milk and cornstarch and whisk before turning the heat back on.
- Add in the rest of the cheddar cheese a little at a time while whisking for 3-5 minutes or until thickened.
- Pour about half the sauce around the shells.
- Bake in the oven for 10 minutes to melt the cheese.
- Serve with the remaining sauce.
NUTRITION
Serving: 4g | Calories: 464kcal | Carbohydrates: 33g | Protein: 32g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 100mg | Sodium: 754mg | Potassium: 545mg | Fiber: 1g | Sugar: 5g | Vitamin A: 660IU | Vitamin C: 17.9mg | Calcium: 344mg | Iron: 2.8mg
