Crockpot Cheesy Ranch Beef Pasta (Print Version)

Cheesy beef pasta shells combined with ranch and two cheeses for a creamy slow-cooked comfort food dish.

# Ingredients:

→ Main components

01 - 1 pound ground beef
02 - 1 packet ranch seasoning mix
03 - 1 can cream of mushroom soup
04 - 1 cup beef broth
05 - 1 cup shredded cheddar cheese
06 - 1 cup shredded mozzarella cheese
07 - 1 pound medium pasta shells
08 - Salt and pepper, to taste
09 - Fresh parsley, chopped, for garnish (optional)

# Steps:

01 - In a large skillet over medium heat, brown the ground beef until fully cooked, breaking it up with a utensil. Drain excess fat and set aside.
02 - In a mixing bowl, stir together the ranch seasoning mix, cream of mushroom soup, and beef broth until the mixture is smooth and homogeneous.
03 - Shred the cheddar and mozzarella cheeses and set aside for layering.
04 - Boil the pasta shells in a large pot of salted water according to package directions until al dente. Drain thoroughly.
05 - Inside the crockpot, spread half of the cooked ground beef evenly, then layer with half of the cooked pasta shells.
06 - Pour half of the ranch mixture over the beef and pasta layers. Sprinkle half of the shredded cheddar and mozzarella cheeses on top.
07 - Layer the remaining ground beef, pasta shells, ranch mixture, and cheeses as before to complete the assembly.
08 - Cover and set the crockpot to low. Cook for 2 to 3 hours, until the cheese has melted and the dish is bubbling.
09 - Uncover, season with salt and pepper to taste, and stir gently to combine.
10 - Top with fresh parsley if desired. Serve hot.
11 - Transfer leftovers to an airtight container and refrigerate promptly.

# Notes:

01 - For best results, add freshly shredded cheese to enhance creaminess and meltability.