Crockpot Cheesy Ranch Beef Pasta Shells

Ingredients:

• 1 lb ground beef

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 1 packet ranch seasoning mix

• 1 (10.5 oz) can cream of mushroom soup

• 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained

• 2 cups beef broth

• 2 cups shredded cheddar cheese

• 1 cup shredded mozzarella cheese

• 8 oz medium pasta shells (uncooked)

• ½ cup sour cream

• Salt and pepper, to taste

• Chopped parsley, for garnish

Instructions:

1. Brown the beef:
   In a skillet over medium heat, cook ground beef and onion until browned. Drain excess fat. Add minced garlic and cook for 1 more minute.

2. Combine in crockpot:
   Add the cooked beef mixture to your slow cooker. Stir in ranch seasoning, cream of mushroom soup, Rotel, and beef broth until well mixed.

3. Cook:
   Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

4. Add pasta:
   Stir in the uncooked pasta shells, making sure they’re submerged in the sauce. Cover and cook on HIGH for 20–30 minutes, stirring halfway through, until pasta is tender.

5. Add cheese and sour cream:
   Once pasta is cooked, stir in cheddar, mozzarella, and sour cream until melted and creamy. Season with salt and pepper to taste.

6. Serve:
   Garnish with fresh parsley and extra shredded cheese if desired.