Ultimate Cheesy Beef Pasta Shells Casserole Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Preheat the oven to 375°F (190°C) so it is ready when the assembly is complete. Have your large skillet and baking dish cleaned and accessible.

If you are using a block of cheese, shred it yourself to ensure it melts more evenly than pre-shredded varieties, which often contain anti-caking agents that can interfere with the final texture of the cheese pull.

Instructions

Sauce and Pasta Preparation

1. 1Prepare the pasta and sauce
   Boil the jumbo pasta shells in a large pot of salted water until al dente, then drain. Meanwhile, heat a large skillet over medium-high heat and add the ground beef. Cook, breaking it up with a spoon, until browned and cooked through to 160°F (71°C). Stir in the marinara sauce and simmer for 5 minutes.
   Look for The beef is fully browned and no longer pink.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Save a splash of pasta water to thin the sauce if needed.

The ground beef should be browned and well-incorporated into the marinara sauce, creating a thick, fragrant mixture. The pasta shells should be tender but still hold their shape.

Ensure the skillet is not overcrowded and the meat is cooked through before combining with the sauce to prevent any uneven texture in the final casserole.

Assembling the Layers

2. 2Assemble the casserole
   Preheat your oven to 375°F (190°C). Pour the beef and marinara mixture into the bottom of a glass baking dish. Arrange the cooked jumbo pasta shells over the sauce. Sprinkle the shredded mozzarella and cheddar cheeses evenly over the top, ensuring full coverage for that signature melt.
   Look for The cheese is spread in an even layer across the top.
   Tip Use a light hand when placing shells so they do not break.

The beef and sauce mixture should be spread evenly across the bottom of the baking dish to provide a bed for the shells. The pasta should be placed in a single layer to ensure each shell is filled. The cheese should be distributed uniformly across the entire top surface, including the edges, to ensure every bite is cheesy.

Final Bake and Finish

3. 3Bake and serve
   Place the baking dish into the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, bubbling, and golden brown. Remove from the oven and let it rest for 5 minutes before serving to allow the sauce to set slightly. Serve warm directly from the dish.
   Look for The cheese is bubbly and golden brown on top.
   Tip Cover with foil for the first 10 minutes if the cheese browns too quickly.

The casserole is ready when the cheese is golden and bubbling. The kitchen should smell savory and toasted. Check that the center of the dish is hot before pulling it from the oven. Let it sit for the recommended time to ensure the sauce holds together when you scoop it onto plates.

Common mistakes

Avoid overcooking the pasta during the initial boiling stage; it should be al dente, as it will continue to soften slightly while baking in the sauce.

Another common mistake is using too little sauce; if the pasta looks dry before entering the oven, add a bit more marinara. Finally, do not skip the resting period after removing the dish from the oven, as this allows the sauce to thicken and makes serving much neater.

How to tell it’s done

The casserole is done when the cheese is fully melted, bubbling vigorously, and has achieved a light golden-brown color. The edges of the sauce should also be bubbling, indicating the entire dish is heated through to the center.

Because the pasta and meat are already cooked, you are primarily looking for the cheese to reach a molten, stringy consistency and the entire dish to be piping hot throughout.

• Ground meat: 160°F (71°C) in the thickest part