This ground beef casserole is the recipe I reach for when I want maximum comfort food satisfaction with minimal effort and ingredients — and it delivers every single time without fail. Seasoned ground beef and pasta shells baked together in a rich tomato soup sauce that is deeply savory and slightly sweet, all topped with a generous layer of golden melted cheddar and mozzarella that goes bubbly and spectacular in the oven. I have been making this ground beef casserole at Golden Recipes on the busiest weeknights of the year and it never lets me down. It feeds eight people from one dish, uses pantry staples that are always on hand, takes about 15 minutes of prep, and produces a casserole so satisfying that people genuinely ask for seconds before they have even finished their first serving.
Why You’ll Love This Ground Beef Casserole
The tomato soup base is the brilliant simplicity at the heart of this casserole. Condensed tomato soup combined with beef broth and a few bold seasonings creates a sauce that is simultaneously thick, rich, slightly sweet from the tomatoes, and deeply savory from the beef drippings and broth. It coats every pasta shell perfectly and as it bakes it reduces and concentrates into something that tastes far more complex than its simple ingredients would suggest. This is the kind of humble comfort food magic that has made tomato soup casseroles a family staple for generations — and this version is the best execution of that classic idea.
The pasta shells are also the ideal shape for this casserole — their cup shape catches and holds the tomato beef sauce inside each shell so every single bite is fully loaded with sauce, beef, and melted cheese. Combined with the boldly seasoned ground beef and that incredible two-cheese golden topping this ground beef casserole is genuinely one of the most satisfying dinners in my entire Golden Recipes collection. If you love hearty beef casseroles you should also try our Beef Lombardi Casserole and our Cheesy Stuffed Pepper Casserole.
Equipment You’ll Need
- Large pot for boiling pasta shells
- Large skillet for the beef
- 9×13 inch baking dish
- Aluminum foil
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1½ lbs lean ground beef
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 cloves garlic, minced
- 12 oz medium pasta shells
- 1 can (10.5 oz) condensed tomato soup
- 1 can (14.5 oz) diced tomatoes with juices
- 1 cup beef broth
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 tablespoon Worcestershire sauce
- Salt and black pepper to taste
- 1½ cups freshly shredded sharp cheddar — divided
- 1 cup freshly shredded mozzarella
- Fresh parsley for garnish
Substitutions
Any medium short pasta works perfectly here — penne, rotini, elbow macaroni, or cavatappi all hold the tomato beef sauce well. Ground turkey or chicken can replace the beef — season more generously since they are milder. Cream of tomato soup gives an even richer creamier sauce. Add a tablespoon of tomato paste with the garlic for deeper tomato concentration. For a spicier version add ½ teaspoon red pepper flakes and use a mix of cheddar and pepper jack on top. Italian sausage mixed with the ground beef gives an incredibly rich and complex sauce that is truly spectacular.
How to Make Ground Beef Casserole
Cook the Pasta Shells
Preheat your oven to 350°F (175°C) and grease your 9×13 baking dish. Bring a large pot of heavily salted water to a boil. Cook the pasta shells 2 minutes less than the package directions — they will finish cooking in the oven. Drain and do not rinse. Set aside.
Brown the Beef and Vegetables
In a large skillet over medium-high heat cook the ground beef, diced onion, and diced bell pepper together breaking the beef apart as it cooks. Season with Italian seasoning, garlic powder, smoked paprika, Worcestershire, salt, and pepper. Cook for 7 to 8 minutes until the beef is deeply browned and the vegetables have softened completely. Add the garlic and cook for 1 more minute. Drain all excess fat completely.
Build the Sauce and Combine
Add the condensed tomato soup, diced tomatoes with their juices, and beef broth to the skillet with the beef. Stir everything together well and bring to a gentle simmer. Cook for 3 minutes until slightly thickened and well combined. Taste and adjust seasoning — the sauce should be rich, tomato-forward, and well seasoned. Add the drained pasta shells and stir gently until every shell is coated in the beef and tomato sauce. Transfer the entire mixture to your prepared baking dish and spread evenly.
Add Cheese and Bake
Scatter the cheddar and mozzarella generously and evenly across the entire top surface. Cover tightly with foil and bake for 20 minutes. Remove the foil and bake uncovered for another 15 to 20 minutes until the cheese is deeply golden, bubbling at the edges, and the casserole is hot all the way through. Broil for the last 2 minutes if you want extra color on the cheese. Rest 5 minutes then scatter fresh parsley and serve hot.
Variations
- Italian sausage addition — replace half the ground beef with Italian sausage for a richer more complex sauce
- Cream cheese twist — stir 4 oz of softened cream cheese into the tomato beef sauce before adding pasta for extra richness
- Spicy version — add ½ teaspoon red pepper flakes and use hot Rotel instead of regular diced tomatoes
- Extra veggie — fold in 1 cup of diced zucchini or mushrooms with the beef and vegetables
- Four cheese topping — use cheddar, mozzarella, provolone, and Parmesan for an incredible multi-cheese crust
What to Serve With It
This ground beef casserole is a complete hearty dinner on its own. Warm garlic bread for scooping up the extra tomato sauce from the pan is the most natural and perfect pairing. A simple green salad with Caesar dressing adds freshness and contrast. Roasted broccoli or steamed green beans on the side add color and nutrition. For a crowd-pleasing family dinner serve alongside our Cheesy Broccoli Potato Soup as a starter — both are hearty comfort food and together they make an extraordinary family meal.
Pro Tips
- Cook pasta shells 2 minutes early — they continue cooking in the oven and will be mushy if fully done first
- Drain beef fat completely — undrained fat makes the sauce separate and the casserole greasy
- Cover first then uncover — the covered bake heats through, the uncovered bake browns the cheese
- Season the beef boldly — the tomato soup base is mild so the beef needs good seasoning
- Always shred your own cheese — freshly shredded cheddar and mozzarella melt far better than pre-shredded
Common Mistakes
- Overcooking pasta before baking — it becomes completely mushy in the oven
- Not draining the beef — excess fat ruins the sauce consistency and the final dish
- Under-seasoning — tomato soup is mild, the beef and seasonings need to carry the flavor
- Rinsing the pasta — starch helps the sauce cling to every shell, never rinse
- Cutting immediately — always rest 5 minutes for clean scoops
Storage and Reheating
Store covered in the fridge for up to 5 days — this casserole is one of the best for leftovers and genuinely improves each day. To reheat cover with foil and bake at 350°F for 20 minutes then uncover 5 minutes to refresh the cheese. Microwave on medium power with a splash of beef broth. Freeze assembled before baking for up to 3 months — thaw overnight and bake as directed adding 15 extra minutes.
FAQ
Can I use cream of tomato soup instead of condensed tomato soup?
Yes — they are very similar products. Cream of tomato soup creates an even richer and creamier sauce. Use the same quantity and do not dilute it — use it straight from the can.
Can I use a different pasta shape?
Yes — penne, rotini, elbow macaroni, or cavatappi all work beautifully. Medium pasta shells are ideal because their cup shape catches and holds the tomato beef sauce inside each shell but any similar-sized pasta gives a great result.
Can I make this ahead?
Yes — assemble completely, cover tightly and refrigerate up to 24 hours. Bake as directed adding 10 extra minutes since you’re starting cold. The flavors actually deepen overnight making the make-ahead version arguably even better.
Why does the recipe use condensed tomato soup?
Condensed tomato soup provides the perfect balance of tomato flavor, thickness, and a slight sweetness that balances the savory beef. It creates a sauce texture that is perfectly coating — not too thin and not too heavy. It is a classic comfort food ingredient that works beautifully in casseroles.
Conclusion
This Ground Beef Casserole is the ultimate weeknight pantry staple dinner — bold tomato beef sauce, pasta shells, and golden melted cheese all in one easy dish. Make it tonight and discover your new go-to casserole for every busy week.