Crockpot Ranch Beef Pasta Shells
Ground beef, ranch seasoning, and cream of mushroom soup slow cooked into a creamy sauce, finished with tender pasta shells and melted cheddar.
Equipment
- Six quart slow cooker
- Large skillet
- Whisk
- Meat thermometer
Ingredients
Main Ingredients
- 1 lb ground beef
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 packet ranch seasoning mix about 1 ounce
- 1 can cream of mushroom soup 10.5 ounce can
- 3 cup beef broth low sodium
- 2 cup dry pasta shells medium shells
- 1 cup shredded cheddar cheese about 4 ounces
- ¼ tsp black pepper
Instructions
Cooking
- Brown. Cook the beef, onion, and garlic until no pink remains, then drain the fat.
- Combine. Move the beef to the slow cooker and stir in the ranch mix, soup, broth, and pepper.
- Slow cook. Cover and cook on low for 4 hours.
- Add pasta. Stir in the dry shells and cook on high for 45 minutes.
- Finish. Stir in the cheddar, cover for 5 minutes, and serve hot.
Notes
Substitutions: Ground turkey can replace the beef, and Colby or mozzarella can replace the cheddar.
Tips: Test a shell at 30 minutes of the pasta stage and stop cooking when it is tender.
Storage: Refrigerate leftovers for up to 3 days or freeze for up to 2 months and reheat with a splash of broth.
Nutrition is calculated for 1 of 6 servings and is an estimate.