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Meatloaf and Cheddar Shells Casserole

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A comforting, family-style casserole that combines the savory heartiness of meatloaf with creamy cheddar pasta shells. This dish is perfect for weeknight dinners, potlucks, or make-ahead freezer meals. Juicy ground beef, cheesy shells, and a tomato soup base create a nostalgic and satisfying baked dinner.

Ingredients

Scale

For the Meatloaf Layer:

1 lb (450g) ground beef (80/20 for best flavor)

1/2 cup breadcrumbs (plain or Italian style)

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt to taste (1/2 teaspoon recommended)

Black pepper to taste (1/4 teaspoon recommended)

For the Cheddar Shells Layer:

8 oz medium pasta shells (cooked and drained)

1 cup shredded cheddar cheese (preferably sharp)

1 can (10.75 oz) condensed tomato soup (e.g., Campbell’s)

1 cup whole or 2% milk

Instructions

1. Preheat Oven:

  • Preheat your oven to 350°F (175°C).

  • Lightly grease a 9×13-inch baking dish with cooking spray or butter.

2. Prepare the Meatloaf Layer:

  • In a large mixing bowl, combine:

    • 1 lb ground beef

    • 1/2 cup breadcrumbs

    • 1/2 tsp garlic powder

    • 1/2 tsp onion powder

    • Salt and pepper

  • Mix well using clean hands or a spoon until fully combined.

  • Press the meat mixture evenly into the bottom of the prepared baking dish to form a compact layer.

3. Make the Cheddar Shells Layer:

  • In a separate bowl, mix:

    • Cooked pasta shells (from 8 oz dry)

    • 1 cup shredded cheddar cheese

    • 1 can condensed tomato soup

    • 1 cup milk

  • Stir until the pasta is evenly coated with the cheese mixture.

4. Assemble the Casserole:

  • Spoon the cheddar shell mixture over the meatloaf layer.

  • Spread gently with a spatula to ensure even coverage.

5. Bake the Casserole:

  • Cover the dish with aluminum foil.

  • Bake for 30 minutes.

  • Remove foil and bake an additional 10–15 minutes, or until bubbling and cheese is fully melted.

6. Cool and Serve:

  • Let the casserole sit for 5–10 minutes before serving.

  • Slice or scoop into portions and enjoy hot.

Notes

  • Cheese options: For extra cheesiness, top with an additional 1/2 cup cheddar or use a cheese blend.

  • Pasta tip: Be sure to slightly undercook the pasta (1–2 minutes less than package directions) if you plan to freeze before baking.

  • Flavor add-ins: Try adding sautéed onions or mushrooms to the meat layer for extra depth.

  • Vegetarian tip: Substitute with plant-based ground “beef” and vegan cheese and soup alternatives.

  • Freezer tip: Assemble fully, cover tightly, and freeze unbaked for up to 3 months.

Find it online: https://claradelish.com/meatloaf-and-cheddar-shells-casserole/