Prep Time 10minutes mins
Cook Time 50minutes mins
Total Time 1hour hr
Course Main Course
Cuisine Italian
Servings 6
Calories per serving369 kcal
Ingredients
20 jumbo pasta shells (conchiglioni) cooked to al dente
1 tablespoon olive oil
2 cloves garlic minced
6 oz fresh spinach
1 egg
15 oz ricotta cheese whole or skim milk container
⅔ cup low-moisture mozzarella cheese freshly grated
⅔ cup parmesan cheese plus more for garnish
⅔ cup toasted salted pine nuts divided
zest of 1 lemon
juice of ½ lemon
salt and pepper to taste
2 cups marinara sauce we recommend Rao’s or Mezzetta brand
fresh basil finely chopped, for garnish
Instructions
Preheat the oven to 375 degrees. Follow the cooking directions on your jumbo pasta shells package, but make sure to cook them just slightly under to al dente.
In a medium cast iron skillet, heat the olive oil over medium heat and saute the garlic and spinach with a pinch of salt and pepper together until the spinach is wilted. You can smash the spinach with a spatula to help more moisture evaporate during cooking. If the spinach leaves are large, make sure to chop it roughly.
Combine the spinach and garlic in a large bowl with the egg, ricotta, mozzarella, parm, ½ cup pine nuts, lemon zest, lemon juice, and salt and pepper to taste.
Pour the marinara into the same cast iron skillet, stuff the shells with the spinach ricotta mixture, about 2 heaping tablespoons per shell, and place them into the sauce.
Cover with foil and bake for 25-30 minutes, until the marinara is bubbling and the pasta has cooked through. Remove the foil, and bake for another 5 minutes.
Remove from the oven, garnish with parmesan cheese, remaining pine nuts, and freshly chopped basil.
Classic Cheesy Cheesesteak Sandwich 🧀🥩🍞
Ingredients:
• For the Cheesesteak:
• 1 lb ribeye steak, thinly sliced against the grain
• 2 tbsp olive oil
• 1 large onion, sliced
• 1 bell pepper, sliced (optional)
• Salt & pepper, to taste
• 4 hoagie rolls or soft sandwich rolls
• 4 slices provolone cheese (or cheese of choice, such as American or Cheddar)
• 2 tbsp butter (for toasting the buns)
Instructions:
1. Prepare the Steak:
• Heat olive oil in a large skillet over medium-high heat. Add the sliced onions (and bell peppers, if using) and cook until softened and slightly caramelized, about 8 minutes. Remove from the skillet and set aside.
• In the same skillet, add the thinly sliced ribeye steak. Season with salt and pepper, and cook for 3-4 minutes, stirring occasionally, until the steak is browned and cooked to your desired doneness.
• Add the cooked onions and peppers back into the skillet with the steak and toss to combine.
2. Toast the Buns:
• While the steak mixture is cooking, spread butter on the inside of the hoagie rolls. Toast the rolls in a separate pan or under the broiler until golden brown and slightly crispy.
3. Assemble the Sandwiches:
• Once the buns are toasted, spoon the steak and vegetable mixture into each hoagie roll.
• Place a slice of provolone cheese (or your cheese of choice) on top of the steak mixture. Allow the cheese to melt slightly by covering the pan for 1-2 minutes or by placing the sandwiches under the broiler for a few seconds.
4. Serve:
• Serve immediately while the sandwiches are warm and gooey with melted cheese. These classic cheesesteaks are perfect with crispy fries or a simple side salad for a complete meal.
Servings: 4
Calories: Approx. 500-600 per sandwich (depending on portion sizes and cheese)
This Classic Cheesy Cheesesteak Sandwich is the perfect way to elevate your comfort food experience, celebrating the joy of good food, great flavors, and indulgence!
