My family would eat cheeseburgers every night of the week if I let them. Cheeseburgers are a guaranteed crowd pleaser, but even more so when they’re topped with fresh tomatoes and dill pickles. I had to find a new way to change up our cheeseburger routine so I turned them into a comforting casserole that left everyone begging for seconds.
These cheeseburger-stuffed shells have all of the flavors of a burger packed inside jumbo pasta shells and drizzled with cheddar cheese sauce. I topped my shells with crisp lettuce, diced tomatoes, red onion, and plenty of sour dill pickles. You can add whatever your favorite burger toppings are!
To make this recipe, you’ll need jumbo pasta shells, ground beef, seasoned salt, Worcestershire sauce, tomato sauce, cheddar cheese sauce, ketchup and mustard. You’re also going to want all of your go-to burger toppings.
To start, spray a 13x9-inch baking dish with cooking spray and preheat your oven to 350°F. Bring a large pot of water to a boil and cook the pasta shells as directed on the package. While the shells cook, brown the ground beef in a 10-inch skillet. Drain the beef and sprinkle in seasoned salt and Worcestershire sauce.
Next, stir in the shredded Cheddar cheese.
Add the tomato sauce, ketchup, and mustard to a small bowl and mix all of the ingredients together.
Spread the tomato mixture over the bottom of your 13x9 baking dish.
Use a spoon to stuff the shells with the beef mixture. It’s best to wait until the pasta shells are cooled before handling them.
Once all of your shells are stuffed, pour the jar of cheese sauce evenly over the top.
Cover the dish with foil and bake at 350 degrees for 20 minutes.
Once the shells are baked, chop up some lettuce, tomatoes, onion, and pickles and sprinkle them right over the top. Then you’re ready to dig in!