Comfort food meets weeknight convenience – juicy meatloaf topped with creamy, cheesy pasta shells in one hearty bake.
Prep Time: 15 minutes
Cook Time: 40–45 minutes
Total Time: ~1 hour
Servings: 6
Dietary: Kid-friendly, Freezer-friendly
Ingredients
(Checklist-style for easy prep – amounts scaled to 1x recipe)
For the Meatloaf Layer:
Ground beef (80/20 for best flavor)
Breadcrumbs (plain or Italian)
Garlic powder
Onion powder
Salt
Black pepper
For the Cheddar Shells Layer:
Medium pasta shells (cooked & drained)
Shredded cheddar cheese (sharp preferred)
Condensed tomato soup (e.g., Campbell’s)
Whole or 2% milk
Instructions
Preheat oven – Set to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
Prepare meatloaf layer – Mix beef, breadcrumbs, garlic powder, onion powder, salt, and pepper. Press evenly into the dish.
Make cheddar shells – Combine cooked pasta, shredded cheddar, condensed tomato soup, and milk. Stir to coat evenly.
Assemble casserole – Spoon the cheesy shell mixture over the meatloaf layer and spread evenly.
Bake – Cover with foil and bake for 30 minutes. Remove foil and bake an additional 10–15 minutes until bubbling and cheese is melted.
Cool & serve – Let rest for 5–10 minutes before slicing or scooping. Enjoy!
Quick Notes
Cheesier option: Add ½ cup extra cheddar on top before baking.
Make-ahead: Slightly undercook pasta if freezing before baking.
Add-ins: Sautéed onions or mushrooms add depth to the meat layer.
Vegetarian swap: Use plant-based ground “beef,” vegan cheese, and vegan condensed soup.
Freezer-friendly: Assemble fully, wrap tightly, freeze unbaked up to 3 months.
Why You’ll Love It
This casserole combines two classic comfort dishes – meatloaf and cheesy pasta – into one hearty, family-friendly meal. It’s great for busy nights, easy to make ahead, and kid-approved.
Step-by-Step Cooking Guide
Making the Meatloaf Base
In a bowl, mix ground beef, breadcrumbs, garlic powder, onion powder, salt, and pepper.
Tip: Use your hands for the best blend (don’t overmix to keep it tender).
Press mixture firmly into the bottom of your greased 9×13 dish.
Cheddar Shell Mixture
In another bowl, stir together cooked pasta shells, shredded cheddar, condensed tomato soup, and milk until well combined.
Tip: Slightly undercook pasta so it doesn’t get mushy during baking.
Layering & Baking
Spread the cheesy pasta mixture evenly over the meatloaf layer.
Cover with foil and bake for 30 minutes.
Remove foil and bake an additional 10–15 minutes until the top is bubbly and golden.
Troubleshooting: If the top dries out, add an extra splash of milk before baking uncovered.
Ingredient Details & Substitutions
Ground beef: Use 80/20 for juiciness. Leaner beef works but may be drier (add a splash of milk or an egg).
Cheddar: Sharp cheddar provides the best flavor. Try a blend (cheddar + mozzarella or Monterey Jack) for a creamier texture.
Tomato soup: Substitute with 1 cup marinara + ½ cup cream for a richer flavor.
Breadcrumbs: Use panko for a lighter texture or almond flour for a low-carb version.
Variations & Serving Suggestions
Flavor boosts: Add a pinch of Italian seasoning to the meat layer or a spoonful of Dijon mustard for tang.
Vegetarian option: Plant-based ground meat + vegan cheddar & soup.
Serving ideas: Pair with a crisp green salad and garlic bread for a complete meal.
Plating tip: Top with fresh parsley or chives for a pop of color.
Storage & Make-Ahead
Fridge: Store in an airtight container for up to 4 days.
Freezer: Assemble, wrap tightly, and freeze up to 3 months (unbaked preferred).
Reheating: Oven – 350°F, covered, 20 minutes. Microwave – 1-minute bursts, stirring halfway.
Make-ahead: Prep the meatloaf and pasta layers separately the day before; assemble just before baking.
FAQs
Q: Can I use ground turkey instead of beef?
A: Yes! Use 93% lean turkey and add 1 tbsp olive oil for moisture.
Q: Can I double this recipe?
A: Yes – use a deeper casserole dish or two 9×13 pans.
Q: Can I use a different pasta?
A: Any short pasta works (penne, elbow macaroni), but shells hold the sauce best.
Personal Note
This casserole was inspired by two family favorites – Mom’s Sunday meatloaf and Grandma’s cheesy baked pasta. It’s nostalgic, simple, and one of those recipes that tastes like home.
Your turn!
If you try this Cheddar Shells & Meatloaf Casserole, leave a comment or tag me on social media – I’d love to see your version!
Would you like me to add a simple nutrition label (calories, macros per serving)?
Also – should I make this sound more like a cozy personal blog (casual tone + playful comments) or keep it neutral/professional for SEO-heavy recipe sites?