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- In a skillet over medium heat, cook the ground beef with olive oil until browned. Season lightly with salt and pepper. Drain excess fat.
- In a crockpot, combine browned beef, cream of mushroom soup, ranch seasoning, sour cream, and beef broth. Stir well.
- Cover and cook on LOW for 3½ to 4 hours.
- During the last 30 minutes of cooking, stir in the uncooked pasta shells and half of the shredded cheese. Cover and continue cooking until pasta is tender.
- Once done, stir and top with remaining cheese. Let sit a few minutes with the lid on to melt. Serve warm.
Beef pasta recipes
Troubleshooting & Consistency Tips
- Pasta too soft? Add shells closer to the end—no earlier than 30 minutes before serving.
- Too thick? Add a splash of warm broth or milk before serving to loosen the sauce.
- Flavor too mild? Add a pinch of garlic powder or crushed red pepper for more depth.
Storage & Make-Ahead
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- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze cooled pasta for up to 2 months. Thaw in the fridge and reheat with a splash of broth or milk.
Slow cooker accessories
- Make-Ahead Tip: Brown the beef ahead of time and refrigerate or freeze for quick prep.
Why This Recipe Works
This dish is the perfect one-pot wonder—slow-cooked beef builds deep flavor while the ranch mix and creamy soup create a luscious base. Adding pasta at the end keeps it from becoming mushy, and the cheese pulls everything together with irresistible comfort. deesviral brings you an affordable, no-fuss, ultra-satisfying family favorite.
