Cheesy Beef & Shells Casserole

Description:

This Cheesy Beef & Shells Casserole is a hearty, family-friendly dinner that’s quick to prepare and loaded with comfort. Tender pasta shells are coated in a creamy, cheesy tomato sauce and mixed with seasoned ground beef for a dish that’s warm, filling, and guaranteed to please even the pickiest eaters. Topped with melty cheese and baked to perfection, it’s the kind of weeknight magic you’ll turn to again and again. Think of it as a cozy, cheesy hug in a dish — no fancy ingredients, just delicious simplicity.

Ingredients:

• 1 lb ground beef

• 2 (10.5 oz) cans tomato soup

• 3 cups shredded cheese (any variety — cheddar, mozzarella, or a blend work great)

• 1 lb medium pasta shells

• ½ cup reserved pasta water (or as needed)

• Salt & pepper, to taste

• Optional: Garlic powder, onion powder, or Italian seasoning for extra flavor

Cooking Time:

• Prep Time: 15 minutes

• Bake Time: 30 minutes (20 minutes covered, 10 minutes uncovered)

• Total Time: ~45 minutes

• Servings: 6–8

Instructions:

1. Preheat oven to 375°F (190°C).

2. Cook the pasta shells in salted water until al dente. Reserve about ½ cup of the pasta water before draining.

3. In a large skillet, brown the ground beef over medium heat. Season with salt, pepper, and optional seasonings like garlic or Italian herbs.

4. Drain excess fat from the beef, if needed.

5. In a large mixing bowl or the skillet (if big enough), combine the cooked pasta, ground beef, both cans of tomato soup, 2 cups of shredded cheese, and a splash of pasta water. Stir until fully combined and creamy. Add more pasta water if the mixture seems too thick.

6. Transfer the mixture into a greased 9×13-inch baking dish.

7. Top with remaining 1 cup of cheese.

8. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is golden and bubbly.

9. Let rest for 5 minutes before serving. Enjoy warm!

20 Best Tips for Cheesy Beef & Shells:

1. Use freshly shredded cheese for the best melt and flavor.

2. Add cream cheese (about 2 oz) for a richer, creamier sauce.

3. Mix in veggies like spinach, peas, or bell peppers for a nutrition boost.

4. Use Italian sausage instead of ground beef for extra flavor.

5. Don’t overcook the pasta — al dente is key.

6. Add a little hot sauce or crushed red pepper for a spicy twist.

7. Use fire-roasted tomato soup for added depth.

8. Sprinkle with Parmesan for a savory, salty topping.

9. Make it a one-pot meal by cooking the pasta and meat in the same pot (if large enough).

10. Try different pastas like penne or rotini if shells aren’t available.

11. Use low-sodium soup to control salt levels.

12. Freeze before baking for a ready-to-bake dinner later.

13. For a crispy topping, add a layer of breadcrumbs or crushed crackers before the final 10 minutes of baking.

14. Stir in a little sour cream for tang and creaminess.

15. Double the batch and freeze half!

16. Add a handful of fresh herbs like parsley or basil for brightness.

17. Try a Mexican twist with taco seasoning, black beans, and pepper jack cheese.

18. Use a mix of cheeses — cheddar for sharpness, mozzarella for meltiness.

19. Don’t skip the reserved pasta water — it helps loosen the sauce and adds starch for a silky texture.

20. Let it rest before serving — it sets up better and keeps its shape.

20 Frequently Asked Questions (FAQs):

1. Can I use a different kind of pasta?
   Yes! Penne, elbows, or rotini all work well.

2. Can I make this ahead of time?
   Absolutely. Assemble and refrigerate for up to 24 hours before baking.

3. Can I freeze this casserole?
   Yes. Freeze before baking, tightly wrapped. Thaw overnight before baking.

4. What kind of cheese is best?
   Cheddar, mozzarella, Monterey Jack, or a mix are all great.

5. Do I need to cook the pasta before baking?
   Yes, the pasta should be cooked until al dente before combining.

6. Can I use ground turkey or chicken?
   Definitely! They’re great lean alternatives.

7. Is tomato soup the same as marinara sauce?
   No — tomato soup is smoother and sweeter. It’s essential for the creamy, tangy flavor.

8. What if I don’t have tomato soup?
   Substitute with marinara + a bit of cream or milk, but flavor will differ.

9. Why add pasta water?
   It helps loosen the mixture and adds starch for a silky texture.

10. How long does it last in the fridge?
    3–4 days when stored in an airtight container.

11. Can I reheat it?
    Yes — microwave individual portions or reheat in the oven at 350°F until warm.

12. Can I add vegetables?
    Yes — frozen peas, spinach, mushrooms, or bell peppers all work great.

13. Can I use homemade tomato soup?
    Of course! Just match the volume (about 20 oz total).

14. Do I have to cover it while baking?
    Yes — covering helps it cook evenly and stay moist. Uncover at the end to brown the cheese.

15. Can I make it spicier?
    Add chili flakes, hot sauce, or a pinch of cayenne.

16. Can I use vegan cheese?
    Yes, and swap the beef for lentils or meatless crumbles for a vegan version.

17. Can I add more cheese?
    Always! Add more inside or on top if you love it extra cheesy.

18. What’s the best way to store leftovers?
    Cool completely, then store in airtight containers in the fridge.

19. Can I bake it in smaller pans?
    Yes — divide into smaller portions for meal prep or freezing.

20. Why is my casserole watery?
    Too much liquid or undercooked pasta. Use less pasta water and make sure pasta is well-drained.