Go Back

Crockpot Cheesy Ranch Beef Pasta Shells

Make Crockpot Cheesy Ranch Beef Pasta Shells with clear steps, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 pound ground beef
  • 1 can 10.5 oz cream of mushroom soup
  • 1 can 10.5 oz cheddar cheese soup
  • 1 cup beef broth
  • 1 packet 1 oz ranch dressing mix
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 12 ounces medium pasta shells
  • 2 cups shredded cheddar cheese

Method
 

  1. In a skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat and transfer the beef to the crockpot.
  2. Add the cream of mushroom soup, cheddar cheese soup, beef broth, ranch dressing mix, garlic powder, onion powder, and black pepper to the crockpot. Stir well to combine.
  3. Cover and cook on low for 4 hours or on high for 2 hours, allowing the flavors to meld.
  4. About 30 minutes before serving, cook the pasta shells according to package instructions until al dente. Drain and set aside.
  5. Once the cooking time is complete, stir in the cooked pasta shells and 1 1/2 cups of shredded cheddar cheese. Mix until the pasta is well coated and the cheese is melted.
  6. Serve warm, garnished with additional cheese or chopped parsley if desired.