Philly Cheesesteak Manicotti with Creamy Cheddar Cheese Sauce

All the amazing flavors of a Philly cheesesteak (seasoned beef, sauteed onions and bell peppers, ketchup, and Worcestershire sauce), spooned into tender manicotti and smothered with a rich and creamy cheddar cheese sauce. Oh, and I put more cheese on top of the cheese sauce. I hardly gets better than this.
Want to prep ahead? Right on! I also wanted to prep ahead so I know this works - assemble the dish as instructed and, BEFORE BAKING, cover the dish with plastic wrap and refrigerate up to 24 hours. Pull the dish from the fridge 30 minutes before baking and remove the plastic. Cover with foil and bake as directed.

Philly Cheesesteak Manicotti with Creamy Cheddar Cheese Sauce

Cooking spray
2 teaspoons olive oil
1/2 cup diced white onion
1 green bell pepper, seeded and chopped
1 1/2 pounds lean ground beef
Salt and ground black pepper
1 tablespoon Worcestershire sauce
2/3 cup ketchup
8 ounces manicotti shells
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1 cup shredded cheddar cheese, plus 2-3 tablespoons for sprinkling over top

Preheat the oven to 350 degrees.
Heat the oil in large skillet over medium-high heat. Add the onion and garlic and cook for 3  minutes, until soft. Add the beef and cook until browned, breaking up the meat as it cooks. Add the ketchup and Worcestershire sauce and bring to a simmer. Simmer for 3 to 5 minutes, until the mixture is thick. Season to taste with salt and pepper.
Remove the pan from the heat.
Meanwhile, cook the manicotti according to the package directions. Drain and arrange the shells on a large piece of foil (this keeps them from sticking).
When cool enough to handle, stuff the beef filling into the shells. Set aside.
To make the sauce, melt the butter in a small saucepan over medium heat. When the butter is bubbly, whisk in the flour until blended and smooth. Whisk in the milk and bring to a simmer. Simmer for 2 to 3 minutes, until the mixture is thickened. Stir in 1 cup of the cheddar cheese and cook until the cheese melts. Season to taste with salt and pepper.
Spoon about 1/3 cup of the cheese sauce into the bottom of a baking dish. Arrange the manicotti shells side-by-side on top of the sauce in the  pan.
Spoon the remaining cheese sauce over top. Sprinkle the top with more cheddar cheese.
Cover and bake for 15 minutes. Uncover and bake for 5 to 10 minutes, until the cheese melts.

Serves 4