Main Course

Meatloaf and Cheddar Shells Casserole

31 views

August 3, 2025

If you’d told me ten years ago that I’d end up craving meatloaf for dinner, I’d probably have laughed (or made a face, to be fair). But this Meatloaf and Cheddar Shells Casserole? Well. Let’s just say, it’s become my hands-down winner for those Thursday nights when everyone’s tired, the fridge is a bit random, and I honestly just want something that’ll get the whole family to the table without any complaints. Oh—once, I tried to sneak lentils in instead of beef. We don’t talk about that night anymore.

Why You’ll Love This (Or, Why I Keep Making It)

I make this when I’m craving both meatloaf and mac n’ cheese but don’t have the time (or willpower) to do each one separately. My crew goes wild for this because, hello, cheese and pasta. It’s the kind of meal that fills up even my bottomless teen, and bonus, it reheats beautifully (maybe even gets better? I dunno, could just be me). Also, I used to hate shaping meatloaf—somehow, mixing it all together with shells and topping with cheese is way less fussy.

What You’ll Need (And What I Sub In When Needed)

1 lb ground beef (or turkey, if I’m pretending to be healthier. I’ve even used half and half when I couldn’t decide.)
1 small onion, chopped. My grandma swore by sweet onions—honestly, I’ll use whatever is rolling around in my veggie bin.
2 cloves garlic, minced (I sometimes just use that jarred stuff. Don’t judge!)
1 cup breadcrumbs (panko for crunch, but I’ve crushed saltines in a pinch)
1/2 cup milk (or a hefty splash—measure with your heart)
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt, pepper to taste (I forget to measure half the time)
8 oz medium pasta shells (elbows work too; one time I used rigatoni and it felt fancy)
2 cups shredded sharp cheddar (mild works, but sharper is better for flavor. Or use a blend, whatever’s in the fridge)
1 can (15 oz) tomato sauce, or passata if you’re feeling posh
1 teaspoon Italian seasoning (or just a sprinkle of oregano and basil, no one will know)
Optional: 1/2 cup frozen peas or diced bell pepper, just to sneak in something green

How I Actually Make It (With a Couple Tangents)

First, get your oven heating to 375°F (190°C). I always forget and have to wait, so just a reminder!
Cook the shells in salted boiling water. Go shy of the package time—they’ll keep cooking in the oven. Drain them, but don’t stress if you leave a bit of water. Actually, a bit helps.
While that’s going, in a big bowl, throw in your beef, onions, garlic, breadcrumbs, milk, egg, Worcestershire, salt, and pepper. Get in there with your hands (or a fork if you’re squeamish). It’s messy, but that’s part of the fun—I usually end up wearing a bit of the mixture.
Brown the meat mixture in a large skillet over medium heat, breaking it up. You want it cooked through, nicely fragrant, but not bone-dry. This is where I sneak a taste. You could skip this and bake it raw with everything, but… I tried once. It was, uh, not as tasty as I hoped.
Stir in the tomato sauce and Italian seasoning, plus any sneaky vegetables. Let it bubble for a few minutes while you grate cheese (or open a bag—no shame).
Add the drained pasta shells to the skillet and toss to coat. Don’t worry if it looks a bit sloppy at this point; the magic happens in the oven.
Spoon it all into a big casserole dish (I use a 9×13, but anything oven-safe and deep-ish works). Top with loads of cheddar—if you skimp on cheese here, you’ll regret it. Trust me.
Bake for about 20 minutes, until bubbly and golden on top. Sometimes I broil for an extra minute or two if I’m feeling dangerous, but don’t wander off. Learned that the hard way.
Let it sit five minutes before digging in—unless you like burning your mouth, in which case, have at it.

Stuff I’ve Learned (Aka Notes)

If your casserole seems dry, splash in a bit more milk before baking. I used to skip this, but now I do it almost every time.
No Italian seasoning? Just throw in some whatever-dried herbs you have. Dried thyme is weirdly good here.
Leftover meatloaf mixture? Make mini meatballs and freeze them. Or just throw them all in, no one will notice.

Experiments & Variations (Some Better Than Others)

Once swapped cheddar for pepper jack—loved the kick!
Tried vegan cheese. Not my favorite, but if you gotta, you gotta.
Added a layer of crushed potato chips on top once. Crunchy, but a bit much. Won’t do that again, but hey, you never know till you try.
You can use gluten-free pasta and breadcrumbs—tried it for my cousin, worked fine.

Things You’ll Need (Or How I Improvise)

Big mixing bowl
Large skillet (or just use a big saucepan—it all cooks up the same in the end)
Casserole dish – No dish? Use a Dutch oven, or even a foil roasting pan. I’ve done it all.
Wooden spoon or spatula—I’ve used a soup ladle once. It was… interesting.

Keeping It Fresh (Though It Never Lasts That Long)

Wrap leftovers in foil or shove them in an airtight container. Keep in the fridge for up to 3 days, but seriously, in my house it’s gone before breakfast. You can freeze portions for up to two months (they thaw best overnight in the fridge). Microwaving works fine, but the oven gives you the crispy cheese again.

How I Love to Serve This (And a Little Family Quirk)

I usually just toss a green salad on the side—partly because I feel less guilty. Sometimes, if it’s a real treat night, I’ll serve with garlic bread. My aunt insists on pickles on the side. No idea why, but it works.

Lessons Learned (Pro Tips Form Real Life)

I once tried to rush the baking step at a higher temp—it dried out and the cheese turned to rubber. Don’t do that.
And let it rest before slicing! Otherwise, it’ll just fall apart in a heap (delicious heap, but still).
If you forget to pre-cook the pasta, don’t panic—add more liquid and bake longer, but it’s never quite the same.

Questions Folks Have Actually Asked Me (FAQ)

Can I make this ahead? Oh, absolutely. I’ve assembled the whole thing the night before, popped it in the fridge, and baked it the next evening. Maybe add a little extra sauce if it looks dry.
Do I have to use cheddar? Nope—I’ve used a blend, or even Swiss once when I was out of everything else. Tastes different, but still good.
What if I don’t eat beef? Try ground turkey or chicken. Actually, I form think turkey works best if you add a pinch more salt and herbs.
Can I make it spicier? Sure thing! Throw in a bit of cayenne or use spicy cheese. Or both if you’re a daredevil.
Any resources for kitchen tools? I like this list of casserole dishes from Serious Eats, and for cheese tips, The Kitchn’s cheddar guide is actually fun reading.

Bit of a tangent, but once I made this for a neighbor who’d just had a baby, and she asked for the recipe like three times before I actually wrote it down. So if you’re looking for a meal to share, this one travels well and makes you look a lot fancier than you probably felt making it.