Name: Slow Cooker Ranch Beef &Cheddar Pasta Shells
Ingredients: 1 lb (450g) ground beef; 1 packet (1 oz) ranch seasoning mix; 1 tsp garlic powder; 1/2 tsp onion powder; 1 tsp paprika; 1/2 tsp black pepper; 3 cups beef broth; 2 cups medium pasta shells (uncooked); 1 can (10.5 oz) condensed cheddar cheese soup; 1 cup shredded cheddar cheese (plus more for topping); 1/2 cup heavy cream or milk (for extra creaminess, optional); Fresh parsley or chives (optional, for garnish)

Ingredients

Scale

1 lb (450g) ground beef
1 packet (1 oz) ranch seasoning mix
1 tsp garlic powder
1/2 tsp onion powder
1 tsp paprika
1/2 tsp black pepper
3 cups beef broth
2 cups medium pasta shells (uncooked)
1 can (10.5 oz) condensed cheddar cheese soup
1 cup shredded cheddar cheese (plus more for topping)
1/2 cup heavy cream or milk (for extra creaminess, optional)

Fresh parsley or chives (optional, for garnish)

Instructions

Brown the Beef: Cook ground beef in a skillet over medium heat until browned. Drain excess fat.
Load the Slow Cooker: Add the beef to your slow cooker along with ranch seasoning, garlic powder, onion powder, paprika, and black pepper. Stir well.
Add Liquid & Pasta: Pour in beef broth, uncooked pasta shells, and cheddar cheese soup. Mix to combine.
Cook: Cover and cook on low for 3–4 hours, stirring once midway, until pasta is tender.
Add Cheese & Cream: Stir in cheddar cheese and cream. Let sit covered for 5–10 minutes to melt.
Serve: Spoon into bowls and top with extra cheese and herbs if desired.