This Slow Cooker Cheesy Beef and Shells is a hearty comfort-food dinner packed with seasoned ground beef, tender pasta shells, rich tomato sauce, and plenty of melted cheese. Everything comes together in the crockpot for a warm, filling meal that is perfect for busy weeknights.
The beef sauce slow-cooks until deeply flavorful, then the pasta is added near the end so it stays tender instead of becoming mushy. A generous layer of mozzarella and cheddar melts into the beef and shells for the ultimate cheesy finish.
Why You Will Love This Recipe
- Easy family-friendly crockpot dinner
- Rich beef and tomato flavor
- Loads of melted cheese
- Uses inexpensive pantry ingredients
- Perfect for leftovers and meal prep
- Easy to customize with vegetables or different cheeses
Ingredients
- 1 1/2 pounds ground beef
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 1/2 cups low-sodium beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- Salt, to taste
- 10 ounces medium pasta shells
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup freshly grated Parmesan cheese
- Fresh parsley, optional for garnish
Ingredient Notes
Ground beef: An 85/15 or 90/10 blend works especially well. Browning it before slow cooking gives the dish better flavor and allows you to drain excess grease.
Pasta shells: Medium shells catch the beef sauce and melted cheese inside every bite. Penne, rotini, or elbow macaroni can also be used.
Cheese: Mozzarella gives the dish that stretchy melted texture, while cheddar adds stronger flavor. Parmesan adds a salty, savory finish.
How to Make Slow Cooker Cheesy Beef and Shells
- Heat a large skillet over medium-high heat.
- Add the ground beef and diced onion.
- Cook while breaking the beef into crumbles until browned and no pink remains.
- Ground beef should reach at least 160°F.
- Drain excess grease.
- Add the minced garlic and cook for another 30 seconds.
- Transfer the beef mixture to a 5- to 6-quart slow cooker.
- Add the tomato sauce, diced tomatoes, beef broth, Worcestershire sauce, Italian seasoning, garlic powder, onion powder, smoked paprika, and black pepper.
- Stir everything together.
- Cover and cook on Low for 3 to 4 hours or High for 1 1/2 to 2 hours.
Add the Pasta
Cook the pasta shells separately in salted boiling water until they are just shy of al dente. Drain well.
Add the partially cooked shells to the hot beef mixture and stir gently. Cooking the pasta separately gives you much better control over the texture and prevents the noodles from becoming overly soft in the slow cooker.
Add the Cheese
- Stir about half of the mozzarella and cheddar into the beef and pasta mixture.
- Spread everything into an even layer.
- Sprinkle the remaining mozzarella, cheddar, and Parmesan evenly over the top.
- Cover and cook on Low for another 15 to 20 minutes.
- Once the cheese is completely melted, switch the slow cooker to Warm.
- Garnish with chopped parsley if desired.
- Serve hot.
How to Keep the Pasta from Getting Mushy
Do not add dry pasta at the beginning of a long slow-cooking cycle. Pasta absorbs liquid quickly and can turn extremely soft after several hours.
Instead, boil the shells until slightly firmer than al dente and add them during the final portion of cooking. They will finish softening in the hot beef sauce.
Make It Extra Creamy
For a creamy cheesy beef and shells variation, stir 4 ounces of softened cream cheese into the beef sauce before adding the pasta.
You can also stir in 1/2 cup heavy cream for an even richer sauce. Add dairy near the end and keep the slow cooker on Low so the sauce remains smooth.
Easy Variations
Cheeseburger-style: Add a tablespoon of ketchup and a teaspoon of yellow mustard to the beef sauce.
Mushroom beef shells: Add 8 ounces of sliced mushrooms with the onion while browning the beef.
Spicy beef shells: Add crushed red pepper flakes, diced jalapeños, or pepper Jack cheese.
Vegetable version: Stir in spinach, peas, corn, or diced bell peppers.
What to Serve with Cheesy Beef and Shells
This crockpot pasta is filling enough to serve on its own, but garlic bread or warm dinner rolls are perfect for soaking up the extra sauce.
For vegetables, serve it with steamed broccoli, green beans, roasted carrots, asparagus, or a simple garden salad.
Storage and Reheating
Store cooled leftovers in an airtight container in the refrigerator for up to three to four days.
The pasta will absorb more sauce as it chills, so stir in a splash of beef broth, milk, or tomato sauce before reheating.
Warm gently in the microwave or in a covered skillet until steaming hot.
Printable Recipe Card
Slow Cooker Cheesy Beef and Shells
Prep Time: 15 minutes
Cook Time: 3 to 4 hours
Total Time: About 3 hours 30 minutes
Yield: 6 servings
Category: Dinner
Cooking Method: Slow Cooker
Quick Instructions
- Brown ground beef with onion and cook to 160°F.
- Add garlic and transfer everything to the slow cooker.
- Add tomato sauce, tomatoes, broth, Worcestershire sauce, and seasonings.
- Cook on Low for 3 to 4 hours.
- Cook pasta shells separately until slightly firm.
- Stir shells into the beef sauce.
- Add mozzarella, cheddar, and Parmesan.
- Cover for 15 to 20 minutes until melted.
- Serve hot.
Final Thoughts
This Slow Cooker Cheesy Beef and Shells combines tender pasta, savory ground beef, tomato sauce, and loads of melted cheese into one comforting crockpot dinner.
Keep the pasta out until near the end, add plenty of cheese, and serve it hot with garlic bread for an easy family meal that is made for second helpings.