Creamy Beef and Shells: A Comforting One-Pot Meal for Busy Nights

Cook the pasta shells according to package instructions until al dente. Drain and set aside.

In a large skillet or saucepan, brown the ground beef over medium heat until fully cooked. Drain excess fat.

Stir in the tomato soup and bring to a gentle simmer. Add seasonings if desired.

Add the cooked pasta shells to the beef and soup mixture, stirring well to combine.

Gradually stir in 2 cups of the shredded cheese until melted and creamy.

Transfer the mixture to a baking dish, sprinkle the remaining 1 cup of cheese evenly over the top.

Bake in a preheated oven at 350°F (175°C) for about 15 minutes, or until the cheese on top is bubbly and golden.

Serving and storage tips: