Ingredients
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1 lb ground beef
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1 small onion, diced
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2 cloves garlic, minced
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1 packet (1 oz) ranch seasoning mix
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1 can (10.5 oz) condensed cheddar cheese soup
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1 cup milk
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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12 oz medium pasta shells, uncooked
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2 cups beef broth
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Salt and pepper to taste
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Chopped parsley for garnish (optional)
Instructions
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In a skillet over medium heat, cook the ground beef with diced onion and minced garlic until the beef is browned and the onion is soft. Drain excess fat.
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Transfer the beef mixture to the crockpot.
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Add ranch seasoning, cheddar cheese soup, milk, cheddar cheese, mozzarella cheese, uncooked pasta shells, and beef broth. Stir until combined.
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Cover and cook on low for 3 to 4 hours, stirring occasionally to prevent sticking.
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Check the pasta after 3 hours. If tender, season with salt and pepper to taste. If needed, cook for 30 more minutes.
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Stir well, garnish with chopped parsley, and serve warm.
Notes
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You can substitute the pasta shells with penne, elbow macaroni, or rotini.
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Add vegetables like peas, spinach, or bell peppers for extra nutrition.
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For a bit of spice, include red pepper flakes or diced jalapeños.
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Leftovers reheat well with a splash of milk or broth to keep the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 3–4 hours