• Preheat your oven to 350F with an over shelf in the middle position.

Cook Jumbo Shells

• Bring a large pot of water to a boil. Add the 1 tablespoon of salt and the pasta shells. Cook at least 26 shells in case of breakage, to make sure you have 24.
• Make sure the shells are just cooked (al dente) because they are going back into the oven. When ready, take them out of the water and place onto a plate. Set aside.

Cook Meat Filling

• In a large skillet on medium-high heat, drizzle the olive oil and cook the ground beef fully.
• Add the bell peppers, onion and garlic to the cooked ground beef and continue cooking for 5 minutes or until the onions are translucent.
• Turn the heat off of the skillet. Add the ketchup and Worcestershire sauce to the meat mixture. Stir until well combined.
• With a spoon, fill the 24 shells with the meat mixture and place them (standing up )in a baking dish. Best that they are a little snug so that they do not fall down.

Make the Cheese Sauce

• In a large skillet on medium heat, pour in the milk and bring to a simmer.
• In a small bowl, whisk together the cornstarch and a couple tablespoons of the broth, in order to make a smooth slurry.
• When the milk starts to simmer, add in the cornstarch mixture and the rest of the broth. Whisk immediately and continue whisking until the sauce is smooth.
• Add the 1½ cup of the grated cheddar to the sauce and whisk it in until the cheese has melted and the sauce has thickened.
• Pour ¾ of the sauce over the the stuffed shells in the baking dish. Sprinkle on the remaining ¼ cup of cheese on top. Bake the shells for 10-15 minutes in the preheated 350F oven.
• Serve with the remaining cheese sauce and enjoy!