Ingredients:

• 1 pound lean ground beef
• 2 tablespoons butter
• 1 small onion, peeled and diced
• 1 green bell pepper, seeded and diced
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces cheddar cheese, cut into 1/2-inch cubes
• 24 jumbo pasta shells, cooked according to package directions
• 1 cup milk
• 1 cup beef broth
• 1 tablespoon cornstarch

Instructions:

1. Preheat the oven to 350°F.
2. In a large skillet, cook the ground beef over medium heat, crumbling it as it cooks, until browned. Remove from the pan and set aside. Drain any excess fat from the skillet.
3. Melt the butter in the same skillet over medium heat. Add the diced onion and bell pepper, and sauté for about 5 minutes until softened.
4. Return the browned beef to the skillet. Stir in the Worcestershire sauce, ketchup, salt, and pepper, and cook for 2 more minutes, stirring occasionally.
5. Stuff the cooked pasta shells with the beef mixture and place them in a glass baking dish in a single layer.
6. Stuff two cubes of cheddar cheese into each shell.
7. In a medium saucepan, whisk together the milk, beef broth, and cornstarch. Heat the mixture over medium heat until warm, then add the remaining cheddar cheese. Stir until the cheese melts and the sauce thickens.
8. Pour half of the cheese sauce over the stuffed shells.
9. Bake the shells in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
10. Serve hot with the remaining cheese sauce on the side.

Nutrition