I like how easy this recipe is to throw together, and the result is always cozy and satisfying. The ranch seasoning gives it a flavorful twist, while the cream of mushroom soup and cheddar cheese create a rich, creamy base. It’s also a great dish to customize with extra veggies or bacon, and I only need one pot—perfect for weeknights or meal prep.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Main Components:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 ounce ranch seasoning mix
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 cups beef broth
10.5 ounces condensed cream of mushroom soup
8 ounces 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 tablespoons chopped parsley, for garnish
Optional Add-Ins:
1 cup frozen peas or corn
½ cup diced bell pepper, sautéed
1½ cups chopped fresh spinach
½ cup crumbled cooked bacon
Directions
I start by heating a large skillet over medium-high heat. I add the ground beef and cook it for about 5 to 7 minutes, breaking it into small pieces. Once browned, I stir in the chopped onion and garlic, cooking for another 2 minutes until the onion is soft. I drain the excess fat.
I transfer the cooked beef mixture into the crockpot. Then I sprinkle in the ranch seasoning, Italian seasoning, black pepper, smoked paprika, and crushed red pepper flakes.
I pour in the beef broth and cream of mushroom soup, stirring everything to combine. I evenly distribute the cubed cream cheese across the top but don’t stir it in yet.
I cover and cook on LOW for 3 to 4 hours or HIGH for 2 hours, until the cream cheese is melted and everything is heated through.
I then uncover and stir the mixture until the cream cheese is fully incorporated. I add the uncooked pasta shells, 1½ cups of shredded cheddar cheese, and the milk or half-and-half, stirring thoroughly to combine.
I cover again and cook on HIGH for 30 to 45 minutes, stirring occasionally, until the pasta is tender.
I sprinkle the remaining ½ cup of shredded cheddar cheese over the top, cover, and let it sit for another 5 to 10 minutes until the cheese is melted.
I garnish with chopped parsley just before serving and adjust seasoning to taste.
Servings and timing
This recipe makes 6 generous servings.
Prep time: 15 minutes
Cook time: 3 hours (on LOW) or 2 hours 45 minutes (on HIGH)
Total time: Approximately 3 hours 15 minutes
Variations
Add vegetables: I sometimes stir in frozen peas, sautéed bell peppers, or chopped spinach for extra nutrition and color.
Bacon upgrade: Crumbled cooked bacon adds a smoky crunch that pairs perfectly with the creamy sauce.
Spicy version: I increase the red pepper flakes or add a splash of hot sauce for a spicier kick.
Different pasta shapes: If I don’t have shells, I use rotini, penne, or elbow macaroni instead—just watch the cooking time.
Cheese blend: I switch it up with Monterey Jack, mozzarella, or pepper jack for a different flavor profile.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I add a splash of milk and warm it on the stove or in the microwave, stirring occasionally until creamy and hot.
This pasta also freezes well. I portion it out into freezer-safe containers and freeze for up to 2 months. I thaw it overnight in the fridge before reheating.
FAQs
Can I use another type of meat?
Yes, I’ve used ground turkey and even ground chicken before—both work well with the same seasonings and sauces.
Will the pasta overcook in the slow cooker?
As long as I stir it occasionally during the last 30–45 minutes, it cooks perfectly. I make sure to check it early and serve once it’s tender.
Can I use pre-cooked pasta?
I prefer cooking the pasta in the slow cooker so it soaks up all the flavor. But if I’m using pre-cooked pasta, I stir it in at the very end and cook just until heated through.
What can I substitute for cream of mushroom soup?
Cream of chicken works great, or I make a quick homemade version with butter, flour, broth, and cream if I want to avoid canned soup.
Can I make this recipe ahead of time?
Yes! I sometimes prep the beef and seasonings the night before and refrigerate. The next day, I just add everything to the crockpot and let it cook.
Conclusion
Crockpot Cheesy Ranch Beef Pasta is one of my favorite slow cooker meals when I want something rich, cheesy, and packed with flavor. It’s warm, filling, and super easy to make—perfect for feeding a hungry family or enjoying as leftovers throughout the week. Whether I dress it up with extra veggies or keep it simple and classic, it always hits the spot.
Creamy, cheesy, and full of flavor—this slow-cooked pasta is the ultimate comfort food with tender shells, ranch seasoning, and melty cheddar.
Ingredients
Main Components:
1 lb ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 oz ranch seasoning mix
1 tsp Italian seasoning
½ tsp smoked paprika
½ tsp black pepper
¼ tsp crushed red pepper flakes
2 cups beef broth
10.5 oz condensed cream of mushroom soup
8 oz 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 sautéed diced bell pepper
1½ cups chopped fresh spinach
½ cup crumbled cooked bacon
Instructions
Brown the Beef:
In a skillet over medium-high heat, cook ground beef for 5–7 minutes, breaking it apart. Add onion and garlic; sauté for 2 minutes until translucent. Drain excess fat.
Layer in Crockpot:
Transfer beef mixture to the slow cooker. Add ranch seasoning, Italian seasoning, black pepper, paprika, and red pepper flakes. Stir in beef broth and cream of mushroom soup.
Top with cubed cream cheese (do not stir).
Slow Cook:
Cover and cook on LOW for 3–4 hours or HIGH for 2 hours, until heated through and cream cheese is melted.
Add Pasta & Cheese:
Stir melted cream cheese into the mixture. Add uncooked pasta, 1½ cups cheddar cheese, and milk. Stir thoroughly.
Cook Pasta:
Cover and cook on HIGH for 30–45 minutes, stirring occasionally, until pasta is tender.
Finish & Serve:
Sprinkle remaining ½ cup cheese on top. Cover for 5–10 minutes to melt. Garnish with parsley and serve warm.
Notes
Stir pasta occasionally during final cooking to prevent sticking.
Bacon adds a smoky finish—perfect for topping just before serving.
Add frozen or fresh veggies for extra nutrition and color.
Can be made dairy-free or gluten-free with suitable substitutions.
