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A warm, creamy hug in a bowl — just the kind of meal that brings the whole family running to the dinner table.
Let me tell you something — there are days when I just want dinner to make itself. Between laundry, work, and trying to keep the dog from chasing the mailman again, it’s a miracle anything gets on the table at all. That’s why I love this recipe so much. It’s easy, filling, and oh my stars — it is downright delicious.
This dish has everything you want in a weeknight dinner: seasoned beef, tender pasta, creamy sauce, and lots of melty cheese. And the best part? You toss it all in the slow cooker and go about your day. When it’s done, it’s like comfort food magic.
What You’ll Need
Serves about 6 hungry folks
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1 lb ground beef
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1 packet ranch seasoning (the kind you’d use for dip)
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1 can cream of mushroom soup (10.5 oz)
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1 can beef broth (14.5 oz)
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2 cups shredded cheddar cheese (the more, the better)
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8 oz medium pasta shells
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Salt and black pepper, to taste
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Fresh parsley, if you’re feeling fancy
How To Make It
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Brown the beef:
Grab a skillet and brown your ground beef over medium heat until it’s fully cooked. Break it up good and small — no big clumps. Drain off the grease. -
Mix everything up:
Add your cooked beef to the slow cooker, then stir in the ranch seasoning, cream of mushroom soup, and beef broth. Give it a good stir. Don’t worry if it doesn’t look pretty yet — it will. -
Slow cook it:
Pop the lid on and let it cook on LOW for 4 to 5 hours. Let those flavors get to know each other. -
Add the pasta:
About 30 minutes before it’s done, toss in the uncooked pasta shells. Stir them in gently and cover it back up. -
Cheese it up:
Once the pasta is tender, stir in all that glorious cheddar cheese. Let it melt and get gooey. -
Season & serve:
Taste and add a little salt and pepper if needed. Sprinkle with parsley if you’re trying to impress someone. Serve it hot and watch everyone go back for seconds.
Serving Ideas
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A big ol’ green salad with a light vinaigrette (balances out the creamy goodness)
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Garlic bread or Texas toast (for sopping up all that cheesy sauce)
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Steamed green beans or broccoli for something fresh on the side
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And maybe a glass of wine — you’ve earned it, sweetheart
Tips & Twists
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Spice it up: Add a pinch of red pepper flakes or a little hot sauce if your crew likes heat.
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Switch the meat: Ground turkey or chicken works just fine too.
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Make it creamier: Stir in ½ cup of sour cream right before serving for extra richness.
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Change up the cheese: Try mozzarella, Monterey Jack, or a mix if you’re feeling creative.
From My Slow Cooker to Yours
This is the kind of dish you make when you need something easy, cozy, and guaranteed to make everyone happy — even the picky eaters. It’s not fancy, but it sure does hit the spot. And let’s be honest: sometimes, that’s exactly what we need.
Slow Cooker Cheesy Ranch Beef Pasta Shells
Ingredients
- 1 pound ground beef
- 1 packet ranch seasoning mix 1 ounce
- 10.5 oz condensed cream of mushroom soup
- 14.5 oz beef broth
- 2 cups shredded cheddar cheese
- 8 oz medium pasta shells
- Salt and pepper to taste
- Fresh parsley chopped, optional for garnish
Instructions
- In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into crumbles. Drain excess fat.
- Transfer the cooked beef to the slow cooker. Add the ranch seasoning mix, cream of mushroom soup, and beef broth. Stir to combine.
- Cover and cook on low for 4–5 hours.
- About 30 minutes before serving, stir in the pasta shells. Cover and continue cooking until the pasta is tender.
- Stir in the shredded cheddar cheese until melted and well combined.
- Season with salt and pepper to taste. Garnish with chopped parsley if desired before serving.