Crockpot Cheesy Ranch Beef Pasta Shells

Here’s a creamy, comforting Crockpot Cheesy Ranch Beef Pasta Shells recipe that’s perfect for an easy weeknight dinner:

Ingredients (Serves 4–6)

• 1 lb ground beef

• 1 (8 oz) box large pasta shells

• 1 (1 oz) packet ranch seasoning mix

• 1 (14.5 oz) can diced tomatoes, drained

• 2 cups shredded cheddar cheese

• 1 cup sour cream

• 1/2 cup milk

• 1/2 tsp garlic powder

• Salt and pepper, to taste

• Optional: chopped parsley or green onions for garnish

Instructions

1. Cook the Beef:

1. In a skillet, cook ground beef over medium heat until browned.

2. Drain excess fat and season with garlic powder, salt, and pepper.

2. Prepare the Crockpot:

1. Lightly grease your slow cooker.

2. Spread half of the cooked beef in the bottom.

3. Add half of the drained diced tomatoes.

3. Add Pasta and Seasoning:

1. Layer uncooked pasta shells over the beef and tomatoes.

2. Sprinkle ranch seasoning evenly.

3. Pour milk over the mixture to help the pasta cook.

4. Cook:

• Cover and cook on low for 3–4 hours (or high for 2–2.5 hours) until pasta is tender.

5. Add Cheese and Sour Cream:

1. Stir in sour cream and 1 1/2 cups of shredded cheddar cheese.

2. Sprinkle remaining cheese on top.

3. Cover and cook 10–15 minutes until cheese is melted and creamy.

6. Serve:

• Garnish with parsley or green onions if desired.

• Serve hot and enjoy a creamy, cheesy, ranch-flavored pasta!

Tips

• Avoid overcooking: Use a low setting to prevent the pasta from getting mushy.

• Make it ahead: Assemble in the crockpot the night before, refrigerate, and cook the next day.

• Add veggies: Spinach, bell peppers, or corn can be mixed in for extra nutrition.

I can also give a shortcut version where everything is dumped in at once—no pre-cooking beef—so you just set it and forget it.