Description

A hands-off, weeknight winner that marries tender, ranch-seasoned beef with pasta shells and a blanket of melty cheese—all slow-cooked to creamy perfection. Set it, forget it, and come home to comfort!

Ingredients

Scale

For the Beef & Sauce

1½ lb (680 g) beef chuck roast or stew meat, cut into 1″ cubes
1 packet (1 oz / 28 g) ranch seasoning mix
1 cup (240 ml) beef broth
1 (10.5 oz / 300 g) can cream of mushroom soup (or cream of chicken)
1 small onion, finely chopped
2 cloves garlic, minced
1 tsp Worcestershire sauce
½ tsp smoked paprika
Salt and pepper, to taste

For the Pasta & Cheese

12 oz (340 g) medium pasta shells
1½ cups (150 g) shredded sharp cheddar cheese, divided
½ cup (50 g) shredded Monterey Jack or mozzarella
¼ cup (60 ml) half-and-half or milk

Optional Garnish

Chopped fresh parsley or chives
Crumbled crispy bacon
Extra shredded cheese

Instructions

1️⃣ Season & layer the beef
: Spray the slow cooker insert with nonstick spray. Place beef cubes inside. Sprinkle ranch seasoning and smoked paprika over the top.

2️⃣ Add aromatics & sauce
: Scatter chopped onion and garlic over the beef. Pour in beef broth, cream soup, and Worcestershire sauce. Gently stir to combine, ensuring beef is mostly submerged.

3️⃣ Slow-cook to tender
: Cover and cook on Low for 7–8 hours (or High for 3–4 hours), until beef is fork-tender. Taste and adjust salt and pepper.

4️⃣ Prep the pasta
: About 30 minutes before serving, bring a pot of salted water to a boil. Cook pasta shells until just al dente (2 minutes less than package directions). Drain.

5️⃣ Stir in pasta & cheese
: Switch the slow cooker to High. Add drained pasta, half of the cheddar, Monterey Jack, and the half-and-half. Gently fold until cheese melts into a creamy sauce and pasta is heated through, about 10 minutes.

6️⃣ Melt & serve
: Sprinkle remaining cheddar over the top. Cover for 5 minutes until melted. Garnish with parsley, chives, or bacon if desired. Serve hot straight from the cooker.

Notes

Make-ahead: Prep through step 2 the night before. Refrigerate the insert (covered), then cook next day—add 30 minutes to cook time on Low.
Veggie boost: Stir in 1 cup frozen peas or chopped bell peppers with the pasta in step 5.
Spicy twist: Add ½ tsp chili powder or a splash of hot sauce to the sauce in step 2.
Dairy-free option: Use dairy-free soup, milk substitute, and vegan cheese.
Stovetop shortcut: After slow-cooking beef, transfer mixture to a Dutch oven, add pasta and cheese, and simmer on low until heated through and cheese is melted.

Prep Time: 15 min
Cook Time: 3 hrs