Crockpot Cheesy Ranch Beef Pasta Shells is a creamy, comforting slow cooker meal made with ground beef, ranch seasoning, and plenty of gooey cheese. It’s the perfect dinner for busy nights and feeds the whole family with ease.
1 pound Ground Beef (substitute with turkey or chicken if desired)
1 packet Ranch Seasoning Mix (or homemade)
10.5 oz Cream of Mushroom Soup (or cream of chicken)
1 cup Beef Broth (or vegetable broth)
1 cup Shredded Cheddar Cheese (or Monterey Jack)
1 cup Shredded Mozzarella Cheese (or provolone or gouda)
1 pound Medium Pasta Shells (or penne/rigatoni)
Salt to taste
Pepper to taste
Fresh Parsley (optional garnish)
1. In a skillet over medium heat, cook ground beef until browned. Drain excess fat.
2. In a bowl, combine ranch seasoning, cream of mushroom soup, and beef broth. Mix well.
3. Boil pasta shells in salted water until al dente. Drain and set aside.
4. Spray the crockpot with nonstick spray. Layer half of beef, pasta, sauce, and cheeses. Repeat layers.
5. Cover and cook on low for 2 to 3 hours until cheese is melted and sauce is bubbling.
6. Stir gently halfway through if possible. Taste and season with salt and pepper.
7. Garnish with chopped parsley if desired. Serve hot.
Use turkey or chicken for a lighter version.
Try different cheese blends like gouda or Colby Jack.
Make it spicy by adding red pepper flakes or hot sauce.
Store leftovers in an airtight container in the fridge for 3 days or freeze up to 2 months.