2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup heavy cream or half-and-half (for extra creaminess)
π©π³ Step-by-Step Instructions
1️⃣ Brown the Beef
In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.
Optional: Add diced onions or bell peppers for extra flavor.
2️⃣ Layer in the Crockpot
In a 6-quart slow cooker, combine:
Cooked beef
Uncooked pasta shells
Ranch seasoning, garlic powder, onion powder, & black pepper
Marinara sauce
Beef broth
Stir gently to mix (don’t overmix—pasta will expand as it cooks).
3️⃣ Cook to Perfection
Cover & cook on LOW for 3-4 hours (or HIGH for 2 hours), stirring once halfway.
Check for doneness – Pasta should be tender but not mushy.
4️⃣ Add the Cheesy Goodness
Stir in heavy cream & half the cheeses until melted.
Top with remaining cheese, cover for 5-10 mins to melt.
Garnish with fresh parsley (optional but pretty!).
π‘ Pro Tips for the Best Results
πΈ Don’t overcook! Check pasta at the 3-hour mark to avoid mush.
πΈ Short on time? Use pre-cooked pasta & reduce liquid slightly.
πΈ Spice it up! Add red pepper flakes or a dash of hot sauce.
πΈ Make it veggie-loaded – Stir in spinach or mushrooms at the end.
π½️ Serving Suggestions
✨ With garlic bread – For the ultimate comfort meal.
✨ Over a green salad – Balances the richness.
✨ Meal prep friendly – Stores well for 3-4 days!
π€ FAQ – Your Questions Answered!
Q: Can I use a different pasta?
A: Yes! Penne, rotini, or elbows work great.
Q: Can I make this without ranch seasoning?
A: Yes, but ranch adds major flavor—sub with Italian seasoning if needed.
Q: Can I freeze leftovers?
A: Yes! Freeze in airtight containers for up to 2 months.