There’s 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’s ready to serve.

Ingredients:
1 lb ground beef

1 small onion, diced

2 cloves garlic, minced

1 can (24 oz) pasta sauce

2 cups beef broth

1 can (14.5 oz) diced tomatoes, undrained

1 tsp Italian seasoning

1 tsp salt

½ tsp black pepper

12 oz medium pasta shells (uncooked)

2 cups shredded cheddar cheese (or mozzarella/Colby Jack mix)

½ cup grated Parmesan cheese

Fresh parsley, for garnish (optional)

Instructions:
In a skillet over medium heat, cook the ground beef with onion until browned. Drain excess fat, then stir in garlic for 1 minute.

Transfer beef mixture to slow cooker. Add pasta sauce, beef broth, diced tomatoes, Italian seasoning, salt, and pepper. Stir well.

Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours.

About 30 minutes before serving, stir in the uncooked pasta shells. Cover and cook until tender, stirring once or twice.

Stir in cheddar cheese and Parmesan until melted and creamy.

Serve warm, garnished with parsley if desired.

Note: You can swap the pasta shells with elbow macaroni, penne, or rotini if that’s 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!