Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. Southern flavors settle and sing after a night in the fridge. Reheat gently and add a splash of broth if needed.

How long will leftovers keep?

Stored in an airtight container, leftovers will keep in the fridge for 3 to 4 days. Freeze for up to three months if you need to keep it longer.

Can I use a different meat?

Absolutely. Ground turkey or chicken works. If you use a leaner meat, add a tablespoon of butter or a splash of oil when browning to keep richness.

Is it okay to use fresh-made ranch dressing instead of the packet?

Yes. If you use a fresh ranch dressing, reduce added salt and taste as you go. Fresh dressing adds brightness and will make the dish feel more homemade.

Will the pasta get mushy?

If you cook the shells al dente and layer gently, they should hold up. Check your crock pot’s behavior the first time. If it runs hot, reduce cook time and test earlier. These questions often come up when I teach a neighbor how to use their slow cooker. I tell them to keep notes the first few times. Write down what you changed and how the crock pot performed. Those small notes become family wisdom.

Crockpot Cheesy Ranch Beef Pasta Shells 2026

Name: Crockpot Cheesy Ranch Beef Pasta Shells
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Cuisine: Southern
Ingredients: 1 pound ground beef; 1 packet ranch seasoning mix; 1 can cream of mushroom soup (10.5 oz); 1 cup beef broth; 1 cup shredded cheddar cheese; 1 cup shredded mozzarella cheese; 1 pound medium pasta shells; Salt and pepper to taste; Fresh parsley for garnish (optional)

Description

A comforting slow-cooked dish combining ground beef, ranch seasoning, and creamy cheeses with tender pasta shells.

Ingredients

Scale

1 pound ground beef
1 packet ranch seasoning mix
1 can cream of mushroom soup (10.5 oz)
1 cup beef broth
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1 pound medium pasta shells
Salt and pepper to taste
Fresh parsley for garnish (optional)

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Instructions

Brown the ground beef in a skillet over medium heat. Drain any excess fat.
In a bowl, mix the ranch seasoning, cream of mushroom soup, and beef broth until well combined.
Shred the cheeses and cook the pasta shells according to package instructions until al dente. Drain and set aside.
In the crockpot, layer half of the cooked ground beef, followed by half of the pasta shells.
Pour half of the ranch mixture over the layers and top with half of the shredded cheddar and mozzarella cheese.
Repeat the layers with the remaining beef, pasta, ranch mixture, and cheese.
Cover and cook on low for 2-3 hours, or until the cheese is melted and bubbly. Check after two hours; the sauce should thicken and cling to the shells. Season with salt and pepper to taste.
Garnish with fresh parsley if desired and serve hot.

Notes

For a creamier finish, stir in 1/4 to 1/2 cup heavy cream before serving. Use real butter for added flavor.

Prep Time: 15 minutes
Cook Time: 150 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: Southern

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 3g
Sodium: 600mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 27g
Cholesterol: 80mg