Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how Southern flavors settle and sing. Store it in the fridge and reheat gently with a splash of broth.

Can I use a different pasta?

You can. Shells hold sauce tenderly, but small shapes like rotini or penne will work. Keep an eye on cook time because different shapes absorb liquid differently.

Is there a vegetarian way to make this?

Yes. Swap the ground beef for lentils or a plant-based ground meat. Use vegetable broth and a mushroom-free creamy soup if you want to keep it vegetarian.

How do I avoid mushy pasta?

Use the low setting, check a little early, and stir gently. If you have a hotter cooker, lower the overall cooking time and test the pasta for tenderness.

Can I make this in an Instant Pot?

You can, but timing changes. Use the sauté function to brown the beef, then pressure cook the mixture with caution for the pasta, following your Instant Pot pasta guidelines. Let pressure release naturally for a few minutes to help the textures settle.

Crockpot Cheesy Ranch Beef Pasta Shells 2026

Name: Crockpot Cheesy Ranch Beef Pasta Shells
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Cuisine: Southern
Ingredients: 1 pound ground beef; 1 packet ranch seasoning mix; 1 can cream of mushroom soup; 1 cup beef broth; 8 ounces pasta shells; 1 cup shredded cheddar cheese; Salt and pepper to taste; Chopped fresh parsley for garnish (optional)

Description

A warm, comforting dish featuring tender pasta shells, seasoned beef, and creamy cheddar, perfect for family gatherings or busy weeknights.

Ingredients

Scale

1 pound ground beef
1 packet ranch seasoning mix
1 can cream of mushroom soup
1 cup beef broth
8 ounces pasta shells
1 cup shredded cheddar cheese
Salt and pepper to taste
Chopped fresh parsley for garnish (optional)

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Instructions

In a skillet over medium heat, brown the ground beef and drain excess fat.
In a crockpot, combine the cooked beef, ranch seasoning, cream of mushroom soup, and beef broth. Stir well.
Add the pasta shells to the crockpot and mix gently.
Cover and cook on low for 4 hours or until the pasta is tender.
Stir in the shredded cheddar cheese until melted.
Season with salt and pepper to taste and garnish with chopped parsley if desired.
Serve warm, offering extra cheddar or hot sauce at the table for those who want it.”

Notes

Using real butter and a full-flavored cheddar enhances the dish’s richness. For leftovers, add beef broth or milk when reheating to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 240 minutes
Category: Main Course
Method: Slow Cooker
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 400mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 2g
Protein: 20g
Cholesterol: 70mg