Begin by bringing a large pot of salted water to a boil. Add the pasta shells and cook for about 8 minutes, or until they are just al dente. Drain and set aside in a mixing bowl.

In a large skillet over medium-high heat, add the ground beef and cook for 5-7 minutes, breaking it apart. Cook until well-browned and no longer pink. Drain excess grease and season with salt and pepper.

In the mixing bowl with the cooked pasta, combine the browned beef, tomato soup, and half of the shredded cheddar cheese. Stir until evenly coated.

Lightly grease a 9x13-inch baking dish. Pour the pasta and meat mixture into the dish, spreading it evenly. Sprinkle remaining cheddar cheese on top.

Preheat your oven to 375°F (190°C) and bake uncovered for 20-25 minutes until the cheese is melted and golden.

Let the casserole rest for about 5 minutes before serving with a side salad or steamed vegetables.