Meatloaf and Cheddar Shells Casserole

WANT TO SAVE THIS RECIPE?

This Meatloaf and Cheddar Shells Casserole is the ultimate all-in-one comfort food meal—juicy seasoned ground beef forms the hearty base, topped with creamy cheddar pasta shells and baked to bubbly perfection. It’s an easy, family-friendly dinner that combines two classics: meatloaf and mac and cheese.

Why You’ll Love This Recipe:

• Two comfort foods in one: meatloaf  cheesy shells

• Kid-approved and picky-eater friendly

• Budget-friendly ingredients

• Easy prep and bake

• Perfect for make-ahead meals or busy weeknights

Ingredients Breakdown:

For the Meatloaf Layer:

• 1 lb ground beef
  Forms the hearty, protein-packed base of the casserole.

• 1/2 cup breadcrumbs
  Adds structure and binds the meatloaf mixture.

• 1/2 teaspoon garlic powder
  Infuses the meat with savory depth.

• 1/2 teaspoon onion powder
  Adds subtle aromatic flavor.

• Salt and pepper to taste
  Essential for seasoning the meatloaf layer.

For the Cheddar Shells Layer:

• 8 oz medium pasta shells, cooked and drained
  Tender, bite-sized pasta that holds the creamy sauce.

• 1 cup shredded cheddar cheese
  Melts into the pasta for a rich, cheesy layer.

• 1 can (10.75 oz) condensed tomato soup
  Provides a creamy, tangy tomato base for the sauce.

• 1 cup milk
  Thins the soup into a smooth, pourable sauce.

Pro Tips:

• Want extra flavor? Add 1 tablespoon of Worcestershire sauce to the meat mixture.

• Make it spicy by adding a pinch of red pepper flakes to the cheddar shell layer.

• Use sharp cheddar for bolder flavor, or mix in mozzarella for a gooier texture.

Storage & Reheating:

Refrigerate:

• Store leftovers in an airtight container for up to 4 days in the fridge.

Reheat:

• Warm individual portions in the microwave or reheat the whole dish covered at 325°F for 20 minutes.

Freeze:

• Cool completely, then wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

Variations:

• Turkey or chicken: Use ground turkey or chicken instead of beef.

• Add veggies: Stir in cooked peas, carrots, or broccoli to the cheddar mixture.

• Saucy option: Add a layer of marinara or barbecue sauce between the meatloaf and pasta for extra moisture and flavor.

Pairing Ideas:

• Side Dishes:

  • Steamed green beans

  • Simple tossed salad

  • Garlic bread

• Beverages:

  • Iced tea

  • Lemonade

  • Light lager

Frequently Asked Questions:

Can I use a different pasta shape?

Yes, elbows or rotini work just as well if you don’t have shells.

Is the meat cooked before baking?

No, the ground beef cooks fully in the oven as part of the meatloaf base.

Can I make this ahead of time?

Yes! Assemble it a day in advance, refrigerate, and bake when ready. Add 5–10 minutes to the bake time if chilled.

Meatloaf and Cheddar Shells Casserole

---

• Author: easysweetmeal
• Total Time: 1 hour
• Yield: 6 servings 1x

Print Recipe

Pin Recipe

Description

Meatloaf & Cheddar Shells Casserole – A hearty mashup of seasoned meatloaf and creamy mac & cheese, baked until golden and bubbly. Comfort food at its easiest—and cheesies

Advertisements

---

Ingredients

Scale 1x2x3x

• 1 lb ground beef

• ½ cup breadcrumbs

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Salt and pepper, to taste

• 8 oz medium pasta shells, cooked and drained

• 1 cup shredded cheddar cheese

• 1 can (10.75 oz) condensed tomato soup

• 1 cup milk

---

Instructions

1. Preheat Oven:

• Preheat your oven to 350°F (175°C).

• Lightly grease a 9×13-inch baking dish and set aside.

2. Prepare the Meatloaf Base:

• In a medium mixing bowl, combine ground beef, breadcrumbs, garlic powder, onion powder, salt, and pepper.

• Mix until just combined—avoid overmixing.

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

3. Make the Cheddar Shells:

• In a separate bowl, combine the cooked pasta shells, shredded cheddar cheese, condensed tomato soup, and milk.

• Stir until fully coated and creamy.

4. Assemble the Casserole:

• Spread the cheddar shell mixture evenly over the raw meatloaf layer in the baking dish.

5. Bake:

• Cover the dish with foil and bake for 30 minutes.

• Remove the foil and continue baking for an additional 10–15 minutes, or until the casserole is bubbly, the cheese is melted, and the beef is cooked through.

• Prep Time: 15 minutes
• Cook Time: 40–45 minutes
• Category: Dinner
• Method: Baking
• Cuisine: American

WANT TO SAVE THIS RECIPE?