Crockpot Cheesy Ranch Beef Pasta Shells
A comforting one-pot meal that combines savory ground beef, tender pasta shells, and a creamy cheesy ranch sauce, perfect for busy evenings.
Ingredients
Meat and Vegetables
- 1 lb ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
Sauce and Seasoning
- 1 oz ranch seasoning mix 1 packet
- 10.5 oz condensed cheddar cheese soup
- 1 cup milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
Pasta and Broth
- 12 oz medium pasta shells, uncooked
- 2 cups beef broth
Seasoning to Taste
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Instructions
Preparation
- In a skillet over medium heat, brown the ground beef with the diced onion and minced garlic. Drain excess fat.
- Transfer the cooked beef mixture to the crockpot.
- Add the ranch seasoning, cheddar cheese soup, milk, cheddar cheese, mozzarella cheese, uncooked pasta shells, and beef broth to the crockpot. Stir to combine.
Cooking
- Cover and cook on low for 3-4 hours, or until the pasta is tender. Stir occasionally to prevent sticking.
- Season with salt and pepper to taste.
- Garnish with chopped parsley if desired and serve warm.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the microwave or on the stovetop over low heat, adding a splash of milk if needed for creaminess. Tips: Stir the pasta occasionally during cooking to prevent it from sticking to the bottom of the crockpot. Feel free to use any type of cheese you prefer, such as pepper jack for a spicy twist. You can sneak in some spinach or broccoli for added nutrition.