Crockpot Cheesy Ranch Beef Pasta Shells
A comforting dish combining hearty beef, creamy cheeses, and ranch seasoning, creating a harmony of flavors perfect for family dinners or gatherings.
Ingrédients
Main Ingredients
- 1 pound ground beef You can substitute with ground turkey for a leaner option.
- 1 packet ranch seasoning
- 16 ounces pasta shells Cook according to package instructions.
- 4 cups beef broth Can substitute with vegetable broth for a vegetarian option.
- 2 cups shredded cheese Cheddar or cheese blend works well.
- 1 cup cream cheese Can substitute with plant-based cream cheese for a dairy-free option.
- 1 cup diced tomatoes Canned or fresh both work.
- 1 medium onion, diced
- 2 cloves garlic, minced
Instructions
Preparation
- Dice the onion and mince the garlic, setting them aside for later use.
- In a skillet over medium heat, brown the ground beef until fully cooked, and drain any excess fat.
Cooking
- Transfer the cooked beef to the crockpot and add ranch seasoning, diced tomatoes, diced onion, minced garlic, and beef broth. Stir well.
- Cover the crockpot and set to cook on low for 6 hours or high for 3 hours.
- About 30 minutes before serving, bring a pot of water to boil and cook the pasta shells according to package instructions. Drain and set aside.
- Once cooking time is complete, add cooked pasta shells to the crockpot and stir to combine.
- Add cream cheese to the mixture and stir until completely melted.
- Just before serving, sprinkle in shredded cheese and stir until melted and well-mixed.
- Taste and adjust seasoning if necessary.
Serve
- Scoop the mixture into bowls and enjoy, garnished with fresh herbs or extra cheese if desired.
Notes
To store, allow it to cool completely before transferring to airtight containers. Refrigerate up to 4 days, or freeze for up to 3 months. Reheat in the microwave or on the stovetop, adding broth as needed to maintain creaminess.