Scale

1 pound ground beef: The main protein for the dish.

1 packet ranch seasoning mix: For flavoring.

1 can (15 ounces) diced tomatoes (with juice): Adds moisture and acidity.

1 cup beef broth: For added depth of flavor.

1 cup cream cheese: For creaminess.

2 cups shredded cheddar cheese: For a rich, cheesy flavor.

12 ounces jumbo pasta shells: The base for the dish.

1 cup frozen corn: For sweetness and texture.

Salt and pepper: To taste.

Chopped green onions (optional): For garnish.

Step 1: Brown the Ground Beef

In a skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat and return the beef to the skillet.

Step 2: Mix in Seasonings

Add the ranch seasoning mix, diced tomatoes (with juice), and beef broth to the browned beef. Stir until well combined.

Step 3: Add Cream Cheese

Cut the cream cheese into cubes and add it to the mixture. Stir until the cream cheese is melted and the mixture is creamy.

Step 4: Combine with Pasta

In the slow cooker, add the jumbo pasta shells and the beef mixture. Stir gently to combine, ensuring the pasta is coated in the sauce.

Step 5: Add Corn and Cheese

Stir in the frozen corn and half of the shredded cheddar cheese. Mix until everything is evenly distributed.

Step 6: Cook

Cover the slow cooker and cook on low for 3-4 hours or on high for 2 hours, until the pasta is tender and the sauce is bubbly.

Step 7: Add Remaining Cheese

About 10 minutes before serving, sprinkle the remaining shredded cheddar cheese on top of the pasta. Cover and allow the cheese to melt.

Step 8: Serve

Once cooked, stir the pasta shells gently to combine. Serve hot, garnished with chopped green onions if desired.