Why You’ll Love This Recipe

This dish brings together the comfort of tender ground beef, the warmth of onions and garlic, and the creamy, cheesy ranch-flavored sauce that every pasta lover craves. It’s a one-pot slow-cooker meal that saves you time while delivering big on flavour. Whether you’re busy during the week or want an easy crowd-pleaser, this recipe hits the mark.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb (450 g) ground beef
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 packet ranch seasoning mix
• 1 can (10.5 oz / ~300 ml) cream of mushroom soup
• 1 can (10.5 oz / ~300 ml) cream of chicken soup
• 2 cups beef broth
• 2 cups uncooked medium pasta shells
• 2 cups shredded cheddar cheese
• ½ cup sour cream
• Salt and pepper to taste

Directions

1. In a large skillet, brown the ground beef over medium-high heat until no longer pink. Drain any excess fat.
2. Add the chopped onion and minced garlic to the beef. Sauté for 2-3 minutes until the onion is translucent and the garlic is fragrant.
3. Transfer the beef mixture into your slow cooker.
4. Pour in the cream of mushroom soup, cream of chicken soup, beef broth, and the ranch seasoning mix. Stir to combine. Season with salt and pepper.
5. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours.
6. About 30 minutes before serving, add the uncooked pasta shells, stir, and cover again, cooking until the pasta is tender (approximately 25-30 minutes).
7. Once the pasta shells are cooked, stir in the shredded cheddar cheese and sour cream until creamy and well combined.
8. Serve hot, and if desired, garnish with fresh parsley or chopped green onions.

Servings and timing

This recipe makes approximately 4 to 6 servings (depending on portion size) and requires about 10-15 minutes of prep time, plus 2-5 hours of slow-cooker time (depending on LOW or HIGH setting).

Variations

• Use ground turkey or ground chicken instead of ground beef for a lighter version.
• Substitute the cream soups with cream of celery or cream of cheese for a different flavour profile.
• Replace the pasta shells with penne, rigatoni, or fusilli depending on your preference.
• Add vegetables such as chopped bell peppers, mushrooms or spinach in the last hour of cooking for added texture and nutrients.
• Use a jalapeño ranch seasoning if you like a little spicy kick.

Storage/Reheating

• Storage: Allow the pasta dish to cool to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freezing: You can freeze leftovers in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.
• Reheating: To reheat, transfer to a microwave-safe dish and heat in 1-minute intervals, stirring in between until warmed through. Or, reheat on the stovetop over medium heat, adding a splash of beef broth or milk if the sauce has thickened.

FAQs

What kind of pasta shells should I use?

Use uncooked medium-sized pasta shells (about 2 cups) so they cook properly in the crockpot with the sauce.

Can I cook this on the stovetop instead of a crockpot?

Yes — brown the meat and onions, then add all ingredients except the pasta and cheese. Bring to a simmer, add pasta when the sauce is hot, cover and cook until pasta is tender (about 12-15 minutes), then stir in cheese and sour cream.

Is it okay to use homemade ranch seasoning instead of a packet?

Absolutely! Combine dried herbs (like dill, parsley), garlic powder, onion powder, salt and pepper to create your own ranch mix and use about 2 tablespoons.

Can I make this vegetarian?

Yes — swap the ground beef for plant-based ground “meat” or use cooked lentils or chickpeas instead. Use vegetable broth instead of beef broth.

How do I know when the pasta is done?

The pasta is done when it’s al dente (tender yet slightly firm) and absorbs some of the sauce without becoming mushy. Taste a shell when there’s about 10 minutes remaining.

Can I reduce the dairy?

You could reduce the sour cream to ¼ cup or use light sour cream, though the texture may be slightly less rich. You could also use half the cheddar cheese or a reduced-fat version.

What side dishes go well with this?

A simple green salad, steamed broccoli, garlic bread or roasted vegetables make great accompaniments.

Can I double the recipe?

Yes — you can easily double all ingredients for about 8-10 servings, provided your slow cooker is large enough (at least 6-quart/5.7-litre capacity). Cooking time may increase by 30-60 minutes.

What if the sauce is too thin at the end?

Stir in an extra ½ cup of shredded cheese or a tablespoon of cornstarch mixed with 2 tablespoons of cold water. Cover and cook for another 10 minutes until the sauce thickens.

What if the sauce is too thick before the pasta?

Stir in a little extra beef broth or milk (¼-½ cup) to loosen the sauce before adding the pasta shells.

Conclusion

This Crockpot Cheesy Ranch Beef Pasta Shells recipe is a satisfying, creamy, flavour-packed meal that’s easy to set and forget. It’s perfect for busy weeknights or casual dinners when you want something hearty without a lot of fuss. With options to tweak the protein, pasta type or richness, you can tailor it to your preferences. Give it a try and enjoy the cheesy, ranch-infused goodness.

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