For the Shells:
1 lb. lean ground beef
2 tbsp. butter
1 tbsp. garlic, minced
1 small onion, diced 1 c. shredded cheese (cheddar, provolone, American)
1 small red bell pepper, diced
1 tbsp. Worcestershire sauce
2 tbsp. ketchup
½ tsp. salt
½ tsp. pepper
½ lb. favorite cheese cut into ½ inch cubes (cheddar, provolone, American)
24 jumbo pasta shells
For the Sauce:
1 ½ c. milk
1 ½ c. beef broth
4 tsp. cornstarch
1. Cook the pasta to “al dente”, according to package directions. Drain, toss in a little cooking oil, and set aside.
2. Preheat your oven to 350. Heat a large skillet over med-high heat. Add the butter and let it melt. Add the onion and bell pepper. Cook 3-5 minutes or until the onions are translucent and soft. Add the garlic and cook 1 more minute. Add the ground beef and brown, crumbling as it cooks. Drain the fat from the entire mixture.
3. Return the meat mixture back to the pan, than add the Worcestershire sauce and ketchup. Cook for 1 or 2 minutes, then set aside.
4. Make the sauce by whisking together the milk, beef broth, and cornstarch. Bring to a simmer over medium heat. Once it simmers, whisk in the cheese until its melted and the sauce is smooth. Keep warm over the lowest heat setting.
5. Spray a 9x13 baking dish with non-stick spray. Fill each shell with some of the meat mixture (about ¾ full) and place in an even layer in the baking dish. Stuff 2 or 3 of the cheese cubes in the top of each shell until all the cheese is used up. Pour half the cheese sauce over the shells in the baking dish. Place in the oven and bake for 10-15 minutes or until the cheese inside the shells has melted. Serve hot topped with some of the extra cheese sauce.