Ingredients
Scale
- 1 (1 lb) box medium pasta shells
- 1 lb ground beef
- 2 (10 oz) cans tomato soup
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup water
- Garlic, salt, and pepper to taste
Instructions
- Cook and drain the pasta according to package directions.
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a large skillet, brown the ground beef with garlic, salt, and pepper.
- Add cooked pasta, tomato soup, water, and half of the cheese to the skillet. Stir and cook for 2–3 minutes over medium heat.
- Transfer the mixture to the prepared baking dish and top with remaining cheese.
- Cover with foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes. Broil for 2–3 minutes if desired to brown the cheese.
- Serve immediately. Store leftovers in the refrigerator for up to 3 days.
Notes
- You can use all cheddar instead of mozzarella if preferred.
- Add diced onion or onion powder for extra flavor if desired.
- Broiling at the end gives the cheese a golden, bubbly finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 85 mg