Preheat oven to 375°F (190°C).

Cook shell pasta in salted water until just al dente. Reserve some pasta water and drain the rest.

In a skillet, cook the ground beef until browned.

Combine cooked beef, pasta, tomato soup, half the cheese, and a splash of pasta water. Mix well.

Transfer mixture to a greased 9×13 casserole dish.

Sprinkle the remaining cheese on top.

Bake covered for 20 minutes, then uncovered for 10 minutes until bubbly and golden.

Let rest 5–10 minutes before serving.