1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 packet (1 oz) ranch seasoning mix

1 can (10.5 oz) condensed cheddar cheese soup

1 cup milk

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

12 oz medium pasta shells, uncooked

2 cups beef broth

Salt and pepper to taste

Chopped parsley for garnish (optional)

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Brown the ground beef with diced onion and minced garlic in a skillet over medium heat until beef is cooked and onions are tender. Drain excess fat.
Transfer beef mixture to the crockpot. Add ranch seasoning, cheddar cheese soup, milk, shredded cheddar and mozzarella cheese, uncooked pasta shells, and beef broth. Stir well.
Cover and cook on low for 3 to 4 hours, stirring occasionally, until pasta shells are tender.
Season with salt and pepper to taste. Garnish with chopped parsley if desired and serve warm.

Stir occasionally during cooking to prevent pasta from sticking.

Add diced vegetables like bell peppers, spinach, or peas for extra nutrition.

Use different pasta shapes like penne or rotini if preferred.

For extra creaminess, stir in additional milk or cream cheese toward the end of cooking.

Store leftovers in an airtight container in the fridge up to 3 days.

Freeze portions for up to 2 months; thaw before reheating.