Cheesy Beef and Shells Casserole is the ultimate comfort-food mashup that combines tender pasta shells with savory beef, rich tomato sauce, and melty cheese. Whether you’re feeding a family or prepping for a cozy night in, this dish delivers satisfying flavors and easy preparation. With simple ingredients and minimal fuss, it’s perfect for busy weeknights or comforting weekend dinners. Let’s dive into everything you need to know to make a showstopping version of this classic casserole.
Why You’ll Love This Cheesy Beef and Shells Casserole
You’ll love this Cheesy Beef and Shells Casserole for several reasons:
- It brings together classic, crowd-pleasing flavors—rich tomato, hearty beef, and gooey cheese—in one easy bake.
- Prep is straightforward, with most of the cooking done on the stovetop before going into the oven.
- It’s versatile—great for feeding a family, bringing to potlucks, or making ahead and reheating.
- Leftovers reheat beautifully and often taste even better the next day as the flavors meld.
- You get both protein and carbs in one satisfying dish, and it’s hearty enough to stand alone (though optional sides can elevate it).
Ingredients
Here’s what you’ll need for this casserole (serves about 6–8):
- 1 lb box medium pasta shells
- 1 lb ground beef
- ½ tsp salt
- ¼ tsp black pepper
- ½ medium sweet onion, diced
- 2 cloves garlic, minced
- 1 Tbsp Italian seasoning
- 20 oz tomato soup (approximately 2 cans)
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup beef broth
Step‑by‑Step: How to Make Cheesy Beef and Shells Casserole
Follow these steps for a delicious, melty casserole:
- Preheat and prepare dish
Preheat your oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish with butter, oil, or nonstick spray. - Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente. Drain and set aside. - Brown the beef mixture
While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef, diced onion, and minced garlic. Season with salt and pepper. Brown and crumble the beef until no longer pink and the onion softens. - Combine with sauce and pasta
To the skillet, add the tomato soup, beef broth, Italian seasoning, and half of the shredded cheese (reserve the rest). Stir to combine. Then gently fold in the cooked pasta shells. Continue cooking and stirring for 2–3 minutes over medium heat so everything melds. - Transfer to baking dish
Pour the beef‑pasta mixture into your prepared 9×13 dish, smoothing it out evenly. Sprinkle the remaining cheddar and mozzarella cheese over the top in an even layer. - Bake covered, then uncovered
Cover the baking dish tightly with foil. Bake for 20 minutes at 375 °F. Then remove the foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly and edges are slightly golden. - Rest and serve
Allow the casserole to rest for 5–10 minutes before serving — this gives it time to firm up, making it easier to slice and serve neatly.
Helpful Tips
- Don’t overcook the pasta. Undercooking the pasta slightly (to al dente) helps prevent it from becoming too soft or mushy once baked in the casserole.
- Drain excess fat. If your ground beef releases a lot of grease, drain or blot it before adding other ingredients, so your dish isn’t too oily.
- Use full‑flavored cheese. Sharp cheddar or a blend of cheddar + mozzarella gives great meltiness and flavor.
- Even layering. Make sure the sauce reaches all parts of the dish so no pasta edges dry out.
- Cover well. Using foil helps trap moisture and prevents the top from drying out during the first baking phase.
- Check for doneness. Once uncovered, keep an eye on the cheese—once it’s fully melted and bubbly, it’s done.
Substitutions And Variations
- Meat options: Use ground turkey, chicken, or pork instead of beef for a lighter variation.
- Vegetarian version: Omit the meat and add diced zucchini, mushrooms, spinach, or a plant‑based ground “meat.”
- Tomato base swap: Use tomato sauce, marinara, or crushed tomatoes in place of the tomato soup (you may need to adjust with a bit of water).
- Herbs & spices: Add a pinch of red pepper flakes, fresh basil, or parsley for extra flavor.
- Cheese swaps: Use Monterey Jack, pepper jack, or provolone in place of mozzarella, or mix cheeses for variety.
- Extra vegetables: Fold in peas, bell peppers, or corn when mixing in the pasta.
- Topping boost: Sprinkle with breadcrumbs or Parmesan cheese on top before baking uncovered for a crunchy crust.
Storage Instructions
- Refrigerator: Store leftovers in an airtight container in the fridge; they’ll stay good for 3–4 days.
- Freezer: You can freeze portions (without baking) or fully baked casserole. Wrap tightly and freeze up to 2–3 months.
- Reheating: Thaw (if frozen) overnight in the fridge. Reheat in the oven at 350 °F for 15–20 minutes (covered), then uncover for 5 minutes to re‑melt cheese. Microwaving single servings works well too—cover loosely, heat in 1-minute intervals until warm.
Nutritional Information
- Calories: ~450–500
- Protein: ~25–30 g
- Carbohydrates: ~30–35 g
- Fat: ~22–25 g
- Fiber: ~2–3 g
- Sodium: variable (depending on canned soup & added salt)
Note: These are estimates and will vary with specific brands, meat leanness, and portion sizes.
Serving Suggestions
- Pair with a crisp green salad (mixed greens, vinaigrette) to brighten the meal.
- Serve with garlic bread or toasted baguette to sop up the cheesy sauce.
- Add a side of steamed green beans, broccoli, or sautéed zucchini for more veggies.
- A sprinkle of fresh chopped parsley or basil over the top adds freshness and color.
- Offer hot sauce or crushed red pepper on the side for those who like heat.
Frequently Asked Questions About Cheesy Beef and Shells Casserole
Can I assemble this ahead of time and bake later?
Yes — you can prepare the pasta‐beef mixture, transfer to the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. When ready, bring it closer to room temperature for 15–20 minutes before baking and add a few extra minutes to the bake time as needed.
Can I reduce the cheese or make it lighter?
Absolutely. You can reduce the amount of cheese, use low‑fat versions, or substitute part of the cheese with a lighter melting cheese. Just know that the dish may be less rich and less gooey.
What if I don’t have tomato soup?
You can use tomato sauce, marinara, or crushed tomatoes—just thin slightly with water or broth. Adjust seasoning accordingly. You might need to add a bit more broth to maintain the right consistency.
How do I prevent a soggy casserole?
Avoid overcooking the pasta, drain the beef mixture well, and don’t add too much liquid. Also, letting the casserole rest after baking helps absorb excess moisture.
Can this recipe be doubled or halved?
Yes — you can scale it up or down. Use a larger baking dish (e.g., 9×15 or two 9×13s) if doubling. For halving, a smaller baking dish (8×8 or 9×9) works well.
Is this freezer‑friendly?
Yes. You can freeze either the unbaked casserole or portions of the baked dish. Thaw overnight in the fridge before reheating.
Can I make it gluten‑free?
Use gluten‑free pasta shells and ensure your tomato soup and broth are gluten‑free. The rest of the ingredients are typically safe.
Conclusion
Thank you so much for trying this Cheesy Beef and Shells Casserole recipe — it’s one of my favorites for bringing comfort, flavor, and simplicity all in a single dish. From the tender pasta shells to the savory beef, tangy tomato, and melting cheese, each bite feels warm and satisfying. I hope this recipe finds a cozy place on your dinner table, whether for a quick weeknight meal or a gathering with friends. Wishing you joy, ease, and fullness as you dig in — enjoy every cheesy bite, and thank you for being part of this delicious, food‑loving community!
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Cheesy Beef and Shells Casserole
- Total Time: 50 minutes
- Yield: 6–8 servings 1x
Description
Cheesy Beef and Shells Casserole is a simple, family-friendly dinner recipe made with pasta, seasoned beef, tomato soup, and melted cheese. It’s cozy, filling, and perfect for busy weeknights or easy weekend dinners.
Ingredients
1 lb medium pasta shells
1 lb ground beef
½ tsp salt
¼ tsp pepper
½ medium sweet onion, diced
2 cloves garlic, minced
1 Tbsp Italian seasoning
20 oz tomato soup (2 cans)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup beef broth
Instructions
Follow these steps for a delicious, melty casserole:
- Preheat and prepare dish
Preheat your oven to 375 °F (190 °C). Grease a 9×13‑inch baking dish with butter, oil, or nonstick spray. - Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta shells and cook according to the package directions until al dente. Drain and set aside. - Brown the beef mixture
While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef, diced onion, and minced garlic. Season with salt and pepper. Brown and crumble the beef until no longer pink and the onion softens. - Combine with sauce and pasta
To the skillet, add the tomato soup, beef broth, Italian seasoning, and half of the shredded cheese (reserve the rest). Stir to combine. Then gently fold in the cooked pasta shells. Continue cooking and stirring for 2–3 minutes over medium heat so everything melds. - Transfer to baking dish
Pour the beef‑pasta mixture into your prepared 9×13 dish, smoothing it out evenly. Sprinkle the remaining cheddar and mozzarella cheese over the top in an even layer. - Bake covered, then uncovered
Cover the baking dish tightly with foil. Bake for 20 minutes at 375 °F. Then remove the foil and bake an additional 10–15 minutes, until the cheese is melted and bubbly and edges are slightly golden. - Rest and serve
Allow the casserole to rest for 5–10 minutes before serving — this gives it time to firm up, making it easier to slice and serve neatly.
Notes
Use freshly shredded cheese for best melt.
Slightly undercook pasta to prevent mushiness.
You can make it ahead and refrigerate before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
Nutrition
- Serving Size: 1 portion
- Calories: ~480
- Carbohydrates: ~33g
- Protein: ~27g