Crockpot Cheesy Ranch Beef Pasta Shells
A creamy, cheesy, ranch-seasoned beef and pasta shell casserole made in the crockpot—perfect for hands-off prep and family-friendly meals.
Ingredients
- 1 lb 450 g ground beef
- 1 packet ranch seasoning mix ~1 oz
- 1 can 10½ oz cream of mushroom soup
- 1 cup 240 ml beef broth
- 1 cup 120 g shredded cheddar cheese
- 1 cup 120 g shredded mozzarella cheese
- 1 lb 450 g medium pasta shells
- Salt and black pepper to taste
- Fresh parsley chopped (optional, for garnish)
Instructions
- Cook ground beef in a skillet over medium heat until no pink remains (7–9 minutes). Drain fat.
- Whisk together ranch seasoning, cream of mushroom soup, and beef broth until smooth.
- Boil pasta shells in salted water until al dente (8–10 minutes). Drain well.
- Spray crockpot. Add half of the beef, pasta, sauce, and cheeses.
- Layer the remaining ingredients the same way.
- Cover and cook on low for 2–3 hours until bubbly and cheese is melted.
- Stir gently, season to taste, and garnish with parsley if desired. Serve hot.