🍝 Crockpot Cheesy Ranch Beef Pasta Shells – The Ultimate Comfort Food!


 

  • 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)

👩‍🍳 Step-by-Step Instructions

1️⃣ Brown the Beef

  1. In a skillet, cook ground beef over medium heat until no longer pink. Drain excess fat.

  2. Optional: Add diced onions or bell peppers for extra flavor.

2️⃣ Layer in the Crockpot

  1. In a 6-quart slow cooker, combine:

    • Cooked beef

    • Uncooked pasta shells

    • Ranch seasoning, garlic powder, onion powder, & black pepper

    • Marinara sauce

    • Beef broth

  2. Stir gently to mix (don’t overmix—pasta will expand as it cooks).

3️⃣ Cook to Perfection

  1. Cover & cook on LOW for 3-4 hours (or HIGH for 2 hours), stirring once halfway.

  2. Check for doneness – Pasta should be tender but not mushy.

4️⃣ Add the Cheesy Goodness

  1. Stir in heavy cream & half the cheeses until melted.

  2. Top with remaining cheese, cover for 5-10 mins to melt.

  3. Garnish with fresh parsley (optional but pretty!).

💡 Pro Tips for the Best Results

🔸 Don’t overcook! Check pasta at the 3-hour mark to avoid mush.
🔸 Short on time? Use pre-cooked pasta & reduce liquid slightly.
🔸 Spice it up! Add red pepper flakes or a dash of hot sauce.
🔸 Make it veggie-loaded – Stir in spinach or mushrooms at the end.

🍽️ 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!

🤔 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.

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