Crockpot Cheesy Ranch Beef Pasta Shells
A hearty dish combining savory beef, creamy mushroom soup, and pasta, all cooked to perfection in a slow cooker.
Ingredients
Main ingredients
- 1 lb ground beef Make sure to drain the excess fat.
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet ranch dressing mix
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups beef broth
- 2 cups pasta shells You can use any type of pasta, but shells hold the sauce well.
- 1 cup shredded cheese (cheddar or mozzarella) Use any cheese you prefer.
- Salt and pepper to taste
Instructions
Preparation
- In a skillet, brown the ground beef with the chopped onion and minced garlic until fully cooked; drain excess fat.
- Transfer the beef mixture to a crockpot.
- Add the ranch dressing mix, cream of mushroom soup, beef broth, pasta shells, salt, and pepper.
- Stir to combine all ingredients well.
Cooking
- Cover and cook on low for 4-6 hours, or until pasta is tender.
- In the last 15 minutes of cooking, stir in the shredded cheese until melted.
Serving
- Serve hot and enjoy!
Notes
To store leftovers, let the dish cool completely. Transfer it to an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the refrigerator overnight and warm it in the microwave or on the stove. For extra flavor, consider adding chopped vegetables like bell peppers or spinach.