There’s something magical about a bubbling crockpot filling the kitchen with the smell of comfort food. It reminds me of Sunday dinners at home — slow-cooked meals where patience was rewarded with rich, cheesy goodness.
This Crockpot Cheesy Ranch Beef Pasta Shells recipe takes that old-school comfort and gives it a fun twist: jumbo pasta shells stuffed with creamy ranch-seasoned beef and smothered in melty cheese. It’s hearty, kid-approved, and surprisingly easy for busy weeknights.
If you’ve been searching for a trustworthy stuffed shell crockpot recipe that always turns out, you’ve found it.
Why You’ll Love This Recipe
- Comfort Food, Upgraded – Ranch seasoning + cheddar + mozzarella = the dream team.
- Perfect for Families – Kids love stuffed pasta, adults love the flavor depth.
- Make-Ahead Friendly – Stuff the shells earlier in the day, then let the crockpot handle dinner.
- Crowd-Pleaser – Great for potlucks, family dinners, or meal prepping.
Ingredients You’ll Need
(Serves 6, about 3 stuffed shells each)
- 12 oz jumbo pasta shells (about 24–26 shells)
- 1 lb ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 packet ranch seasoning mix (or 3 Tbsp homemade ranch seasoning)
- 1 cup ricotta cheese
- 1 ½ cups shredded cheddar cheese (divided)
- 1 cup shredded mozzarella cheese
- 2 cups marinara sauce (store-bought or homemade)
- ½ cup beef broth
- Salt & black pepper, to taste
- Fresh parsley (optional, for garnish)
Equipment
- Large skillet
- 6-quart slow cooker
- Mixing bowls
- Measuring cups & spoons
- Slotted spoon
Step-by-Step Instructions
Step 1: Cook the Pasta Shells
- Bring a large pot of salted water to a boil.
- Add jumbo shells and cook until just al dente (about 8–9 minutes).
- Drain and set aside on a baking sheet so they don’t stick.
Step 2: Prepare the Beef Filling
- In a large skillet, heat a drizzle of oil over medium.
- Add ground beef + onion. Cook until beef is browned and onion is soft, 6–8 minutes. Drain excess fat.
- Stir in garlic + ranch seasoning. Cook 1 minute.
- Remove from heat and mix in ricotta cheese + 1 cup cheddar. Season with salt and pepper.
Step 3: Stuff the Shells
- Spoon about 2 tablespoons of beef mixture into each shell.
- Place stuffed shells seam-side up on a plate as you work.
Step 4: Layer in the Crockpot
- Pour 1 cup marinara sauce into the bottom of the crockpot and spread evenly.
- Arrange stuffed shells in a single layer (slight overlap is fine).
- Pour remaining 1 cup marinara + beef broth evenly over shells.
- Sprinkle with remaining ½ cup cheddar + 1 cup mozzarella.
Step 5: Slow Cook & Serve
- Cover and cook on LOW for 3–4 hours (or HIGH for 1½–2 hours) until heated through and cheese is bubbly.
- Garnish with fresh parsley.
- Serve warm with garlic bread or salad.
Tips for Success
- Don’t overcook the shells — they’ll finish softening in the crockpot.
- Test for salt — ranch seasoning adds plenty, so taste before adding more.
- Make-ahead — Stuff the shells in the morning, refrigerate, then slow-cook at dinnertime.
- Cheese boost — Add extra mozzarella in the last 30 minutes for extra melty topping.
Variations
- Spicy Kick – Add ½ tsp red pepper flakes or diced jalapeños to the beef.
- Tex-Mex Twist – Swap marinara for enchilada sauce and use Monterey Jack cheese.
- Lighter Option – Use ground turkey or chicken instead of beef.
- Veggie Boost – Mix spinach, mushrooms, or zucchini into the beef filling.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze stuffed shells (uncooked, after Step 3) in a single layer. Transfer to a bag/container and store up to 3 months.
- Reheat: Bake at 350°F for 25 minutes or microwave individual portions with a splash of broth.
This Crockpot Cheesy Ranch Beef Pasta Shells recipe is everything comfort food should be: creamy, cheesy, and soul-warming — without being complicated. With easy prep, family-friendly flavors, and make-ahead options, it’s bound to become a dinner favorite in your home just like it is in mine.
