Description
This Meatloaf and Cheddar Shells Casserole is a comforting, hearty dish combining a flavorful meatloaf base topped with creamy cheddar cheese-coated pasta shells. Baked to golden perfection, it’s a perfect family-friendly meal that brings together the best of savory meat and cheesy pasta in one satisfying casserole.
Ingredients
Scale
Meatloaf Layer
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1 egg
- 1/4 cup milk
- 1/4 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
Cheddar Shells
- 8 oz medium pasta shells
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1/2 teaspoon dry mustard (optional)
- 1/4 teaspoon paprika (optional)
- Chopped parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Prepare Meatloaf Mixture: In a large bowl, combine ground beef, breadcrumbs, egg, 1/4 cup milk, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix thoroughly until all ingredients are evenly incorporated.
- Form Meatloaf Base: Press the meat mixture evenly into the bottom of the prepared baking dish, creating a solid meatloaf layer. Bake uncovered for 20 minutes to begin cooking the meat.
- Cook Pasta Shells: While the meatloaf bakes, cook the pasta shells according to package instructions until al dente, then drain and set aside.
- Make Cheese Sauce: In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute to form a roux. Gradually whisk in 2 cups milk, stirring constantly until the sauce thickens.
- Add Cheese and Seasonings: Stir shredded cheddar cheese into the thickened sauce until melted and smooth. Add dry mustard and paprika if using, then season with salt and pepper to taste.
- Combine Pasta and Cheese: Mix the cooked pasta shells into the cheese sauce until they are evenly coated with the creamy cheddar sauce.
- Assemble Casserole: Remove the partially baked meatloaf from the oven and spread the cheesy pasta shells evenly over the top of the meat layer.
- Bake to Finish: Return the casserole to the oven and bake for another 15 minutes until the top is bubbly and lightly golden.
- Rest and Garnish: Allow the casserole to rest for 5 minutes before serving. Garnish with chopped parsley if desired for a fresh touch.
Notes
- Do not overcook pasta as it will continue cooking in the oven.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Adjust seasoning to your preference, adding more or less garlic and onion powder.
- Dry mustard and paprika add a subtle depth of flavor but can be omitted if preferred.
- Allowing the casserole to rest helps it set, making serving easier.
