Ingredients
For the Pasta Shells:
1 lb (450 g) ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 packet (1 oz) ranch seasoning mix
1 tsp Italian seasoning
½ tsp smoked paprika (optional)
½ tsp black pepper
¼ tsp crushed red pepper flakes (optional)
2 cups beef broth (or water + bouillon)
1 (10.5 oz) can condensed cream of mushroom soup
1 (8 oz) block cream cheese, softened and cubed
2 cups shredded sharp cheddar cheese, divided
2 cups medium pasta shells (uncooked)
1 cup whole milk or half-and-half
2 tbsp chopped parsley (for garnish)
Optional Add-Ins:
1 cup frozen peas or corn
½ cup diced bell pepper
1½ cups chopped fresh spinach
½ cup crumbled cooked bacon
Preparation
Brown the Ground Beef
Cook beef in a skillet over medium-high heat until browned. Add onion and garlic, sauté until fragrant. Drain excess grease.
Layer Ingredients in the Crockpot
Transfer beef to the crockpot. Sprinkle ranch seasoning, Italian seasoning, black pepper, smoked paprika, and red pepper flakes. Add beef broth and cream of mushroom soup. Dot with cream cheese cubes. Cover and cook on LOW 3–4 hours (or HIGH 2 hours).
Add Pasta and Cheese
Stir in melted cream cheese, uncooked pasta shells, 1½ cups cheddar, and milk. Cover and cook on HIGH 30–45 minutes, stirring occasionally until pasta is tender.
Final Touches
Sprinkle remaining ½ cup cheddar on top, cover 5–10 minutes to melt. Adjust seasoning and garnish with chopped parsley. Serve warm.