Meatloaf Cheddar Shells Casserole (Print Version)
Savory beef and breadcrumbs baked under cheddar pasta shells in tomato sauce for comforting family meals.
# Ingredients:
→ For the meat base
01 -
1 pound ground beef
02 -
1/2 cup breadcrumbs
03 -
1/2 teaspoon garlic powder
04 -
1/2 teaspoon onion powder
05 -
Salt, to taste
06 -
Black pepper, to taste
→ For the cheddar shells topping
07 -
8 ounces medium pasta shells, cooked and drained
08 -
1 cup shredded cheddar cheese
09 -
1 can (10.75 ounces) condensed tomato soup
10 -
1 cup whole milk
# Steps:
01 -
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter.
02 -
In a large mixing bowl, combine ground beef, breadcrumbs, garlic powder, onion powder, salt, and black pepper. Gently mix until evenly incorporated.
03 -
Evenly press the meat mixture into the bottom of the prepared dish, creating a uniform layer.
04 -
In a separate bowl, stir together cooked pasta shells, shredded cheddar cheese, condensed tomato soup, and milk until fully coated and creamy.
05 -
Spoon the pasta and cheese mixture evenly over the meat layer, spreading into an even layer.
06 -
Cover the dish with aluminum foil and bake for 30 minutes.
07 -
Remove foil and continue baking for an additional 10 to 15 minutes, until the top is bubbling and lightly golden.
08 -
Allow casserole to rest for several minutes before slicing and serving.
# Notes:
01 -
Let the casserole rest before slicing to help maintain neat portions.