Crockpot Cheesy Ranch Beef Pasta (Print-Friendly Version)
Tender pasta shells with beef, ranch, tomato, and cheddar in a rich, creamy slow-cooked sauce.
# Ingredients You’ll Need:
→ Main Ingredients
01 -
1 pound ground beef
02 -
1 packet (1 ounce) ranch seasoning mix
03 -
2 cups beef broth
04 -
1 can (14.5 ounces) diced tomatoes, undrained
05 -
1 cup tomato sauce
06 -
Salt, to taste
07 -
Black pepper, to taste
08 -
8 ounces pasta shells, uncooked
09 -
1 and 1/2 cups shredded cheddar cheese
# How to Make It:
01 -
Cook ground beef in a skillet over medium heat, breaking it apart with a spatula until fully browned and no longer pink. Drain any excess fat before proceeding.
02 -
Transfer the cooked ground beef to the slow cooker. Add ranch seasoning mix, beef broth, diced tomatoes with juices, tomato sauce, salt, and black pepper. Stir until well combined.
03 -
Add uncooked pasta shells to the slow cooker, stirring to ensure even distribution. Cover with the lid.
04 -
Set the slow cooker to high and cook for 25 minutes, or until the pasta is tender.
05 -
Uncover and stir in the shredded cheddar cheese until melted and fully incorporated. Taste and adjust seasoning if needed.
06 -
Spoon into bowls and serve hot.
# Extra Suggestions:
01 -
For a creamier consistency, consider adding a splash of heavy cream or whole milk with the cheese.