Brown the Beef and Prepare Veggies:

Heat a skillet over medium heat. Cook the ground beef until it’s fully browned and no pink remains. Drain off the excess fat. Add the chopped onion and minced garlic to the pan and cook for a few minutes until the onion softens, giving extra flavor (this step is optional but recommended).

2. Combine Ingredients in the Crockpot:

Transfer the cooked beef mixture to your crockpot. Add the ranch dressing mix, beef broth, cream of mushroom or chicken soup, and sour cream. Stir everything well so it’s evenly mixed.

3. Add Pasta Shells:

Add the uncooked pasta shells to the crockpot. Gently stir to combine, making sure the pasta is spread throughout the mixture.

4. Slow Cook the Pasta and Beef:

Cover the crockpot with its lid. Cook on low for 3.5 to 4 hours, or on high for about 2 hours. The goal is for the pasta to become tender and the sauce to thicken. Avoid opening the lid during cooking to keep the heat consistent.

5. Add Cheese and Finish:

About 10 minutes before serving, give the mixture a good stir. Sprinkle shredded cheddar and mozzarella cheese evenly over the top. Cover again and let the cheese melt completely.

6. Serve:

Once the cheese is melted and gooey, stir gently to mix it through the pasta and beef. Taste and season with salt and pepper if needed. Serve hot, garnished with dried parsley or Italian seasoning for a fresh touch.