There\u2019s something so comforting about pasta bubbling away in a slow cooker. This cheesy beef and shells dish is one of those recipes that brings everyone to the table fast. I first tried it when I was looking for a way to make a simple weeknight meal stretch a little further without sacrificing flavor. The combination of tender pasta shells, savory seasoned beef, and gooey melted cheese makes it feel like a hug in a bowl. Plus, the slow cooker does all the hard work, so you can walk in the door to a delicious dinner that\u2019s ready to serve.<\/p>\n
Ingredients:
\n1 lb ground beef<\/p>\n
1 small onion, diced<\/p>\n
2 cloves garlic, minced<\/p>\n
1 can (24 oz) pasta sauce<\/p>\n
2 cups beef broth<\/p>\n
1 can (14.5 oz) diced tomatoes, undrained<\/p>\n
1 tsp Italian seasoning<\/p>\n
1 tsp salt<\/p>\n
\u00bd tsp black pepper<\/p>\n
12 oz medium pasta shells (uncooked)<\/p>\n
2 cups shredded cheddar cheese (or mozzarella\/Colby Jack mix)<\/p>\n
\u00bd cup grated Parmesan cheese<\/p>\n
Fresh parsley, for garnish (optional)<\/p>\n
Instructions:
\nIn a skillet over medium heat, cook the ground beef with onion until browned. Drain excess fat, then stir in garlic for 1 minute.<\/p>\n
Transfer beef mixture to slow cooker. Add pasta sauce, beef broth, diced tomatoes, Italian seasoning, salt, and pepper. Stir well.<\/p>\n
Cover and cook on LOW for 4\u20135 hours or HIGH for 2\u20133 hours.<\/p>\n
About 30 minutes before serving, stir in the uncooked pasta shells. Cover and cook until tender, stirring once or twice.<\/p>\n
Stir in cheddar cheese and Parmesan until melted and creamy.<\/p>\n
Serve warm, garnished with parsley if desired.<\/p>\n
Note: You can swap the pasta shells with elbow macaroni, penne, or rotini if that\u2019s what you have on hand. For extra flavor, try adding a handful of spinach, mushrooms, or bell peppers into the slow cooker. Leftovers reheat well the next day, making this dish a great make-ahead meal!<\/p>\n