Crockpot Cheesy Ranch Beef Pasta Shells
A warm, comforting meal featuring tender beef, creamy sauce, and gooey cheese cooked effortlessly in a crockpot.
Ingredients
Main Ingredients
- 1 pound ground beef Can substitute with ground turkey or chicken.
- 1 packet ranch seasoning mix
- 1 can cream of mushroom soup (10.5 oz) Can use cream of chicken or homemade version.
- 1 cup beef broth Vegetable broth can be used for a vegetarian option.
- 1 cup shredded cheddar cheese Substitute with dairy-free cheese if needed.
- 1 cup shredded mozzarella cheese Substitute with dairy-free cheese if needed.
- 1 pound medium pasta shells Gluten-free pasta shells can be used.
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
Preparation
- Gather all the ingredients and set up your workspace.
- In a skillet, brown the ground beef over medium heat for 5-7 minutes until no longer pink. Drain excess fat.
- Combine ranch seasoning, cream of mushroom soup, and beef broth in a bowl. Mix until smooth.
- Cook the pasta shells according to the package instructions until al dente. Drain and set aside.
Layering
- In a crockpot, layer half of the cooked ground beef.
- Add half of the cooked pasta shells.
- Pour half of the ranch mixture over the pasta.
- Top with half of the shredded cheddar and mozzarella.
- Repeat the layers with the remaining ingredients.
Cooking
- Cover and cook on low for 2-3 hours until the cheese is melted and bubbly.
Finishing Touches
- Remove lid, season with salt and pepper, and garnish with parsley if desired.
- Serve hot and enjoy!
Notes
To adapt for dietary needs, consider alternatives for cheese and meat. Store leftovers properly for up to 3-5 days in the fridge.