This oven baked 5-ingredient Amish pork and shell casserole is the kind of cozy, no-fuss dinner I lean on when I’m staring into the fridge with no plan. It’s inspired by the simple, pantry-friendly casseroles you still see at church potlucks and small-town gatherings here in the Midwest—nothing fancy, just honest comfort food. You literally scatter dry pasta shells into a glass baking dish, crumble raw ground pork right over the top, add three more everyday ingredients, and let the oven do the work. It’s hearty, kid-friendly, and perfect for busy nights when you need to feed everyone without a lot of dishes or fuss.
I like to serve this casserole with a simple green side to balance the richness—something like a tossed salad with ranch, steamed green beans, or roasted broccoli. Warm dinner rolls or buttered bread are great for soaking up the creamy sauce in the bottom of the dish. If you want to stretch the meal a bit further, add a bowl of applesauce or sliced fresh fruit on the table. It’s the kind of dish that sits happily next to whatever odds and ends you have in the fridge, making it an easy centerpiece for a laid-back family dinner.
Oven-Baked 5-Ingredient Amish Pork and Shell CasseroleServings: 6
Ingredients
3 cups dry medium pasta shells
1 pound ground pork, raw
3 cups whole milk
1 (10.5-ounce) can condensed cream of mushroom soup
1 1/2 teaspoons kosher salt (or to taste)
1/2 teaspoon black pepper (optional, for serving)
Nonstick cooking spray or a little butter for greasing the dish
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch glass baking dish with nonstick spray or a little butter so the pasta doesn’t stick.
Pour the dry medium pasta shells evenly into the bottom of the glass baking dish, spreading them into a single, fairly even layer. This is the base that will soak up all the flavor as it bakes.
In a medium bowl, whisk together the whole milk, condensed cream of mushroom soup, and kosher salt until the soup is mostly smooth and well combined. This simple mixture is your sauce and will cook the pasta and pork at the same time.
Pour the milk and soup mixture evenly over the dry pasta shells in the dish, nudging the shells gently with a spoon so most of them are moistened. It’s okay if a few tips stick up; they’ll soften as they bake.
Using clean hands, crumble the raw ground pork directly over the pasta and sauce, breaking it up into small, marble- to grape-sized pieces and scattering them as evenly as you can. Try to cover the surface so every scoop later has a bit of pork and pasta together.
Gently press the pork pieces down just so they touch the liquid, but don’t pack them tightly; you still want little nooks and crannies so the sauce can bubble up around everything.
Cover the glass baking dish tightly with foil, making sure the edges are sealed so the steam stays in. This helps the dry pasta cook through and keeps the pork tender.
Bake, covered, for 45 minutes. Carefully remove the foil (watch for steam), give the casserole a gentle stir from the edges toward the center to loosen any pasta that’s sticking, then spread it back into an even layer.
Return the dish to the oven, uncovered, and bake for another 20–25 minutes, or until the pasta is tender, the pork is cooked through with no pink remaining, and the sauce is bubbling and slightly thickened.
Let the casserole rest on the counter for about 10 minutes before serving so it can set up a bit. Sprinkle with black pepper if you like, then scoop into bowls or onto plates and serve warm.
Variations & Tips
For picky eaters, you can swap the cream of mushroom soup for cream of chicken or cream of celery if they’re not fans of mushrooms. If your family likes a little extra flavor, stir 1 teaspoon of garlic powder or onion powder into the milk and soup mixture before pouring it over the pasta. To sneak in some veggies, scatter 1–2 cups of frozen peas or mixed vegetables over the dry shells before you crumble the pork on top; they’ll cook right along with everything else. If you prefer a cheesier casserole, sprinkle 1–1 1/2 cups of shredded cheddar or Colby Jack over the top for the last 10–15 minutes of baking. For a slightly lighter version, you can use 2% milk instead of whole milk and lean ground pork, but keep an eye on the pasta and add an extra splash of milk if it looks dry. Leftovers reheat well with a small spoonful of milk stirred in before microwaving to bring back some creaminess. If you need to feed a smaller household, halve the recipe and bake it in an 8x8-inch glass dish, checking for doneness about 5–10 minutes earlier.
