Ingredients
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet ranch seasoning mix
- 1 can cream of mushroom soup
- 1 cup (240 ml) beef broth
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 lb (450 g) medium pasta shells
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Heat a large skillet over medium-high heat. Brown the ground beef with chopped onion and garlic until fully cooked. Drain excess fat and season with salt and pepper.
- Transfer the beef mixture to the crockpot. Sprinkle the ranch seasoning mix over it, then add the cream of mushroom soup and beef broth. Stir to combine.
- Cover and cook on LOW for 4-5 hours.
- Cook pasta shells according to package instructions, stopping just before al dente. Drain and set aside.
- Add the cooked pasta to the crockpot and gently fold into the beef mixture until coated.
- Top with shredded cheddar and mozzarella cheese. Cover and cook an additional 15–20 minutes until cheese is melted.
- Stir gently to incorporate cheese, adjust seasoning, and garnish with fresh parsley if desired. Serve warm.
Notes
- Use ground turkey or chicken for a leaner option.
- Add vegetables like bell peppers or peas during the last hour for added nutrition.
- Undercook the pasta slightly to prevent it from becoming mushy.
- Reheat with a splash of milk or broth for best texture.
- Freeze in portions for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg
