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.