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Buffalo Ranch Beef Stuffed Shells

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Jumbo pasta shells are stuffed with juicy ground beef and a creamy, spicy buffalo ranch cheese filling, then slow-cooked in a crockpot until bubbling and irresistibly cheesy. This easy, crowd-pleasing dinner is perfect for busy weeknights or game day gatherings.

Ingredients

Scale
  • 20 jumbo pasta shells (about 6 oz)
  • 1 lb ground beef (85% lean preferred)
  • 1/2 cup buffalo sauce (plus 1/2 cup for sauce)
  • 1/2 cup ranch dressing (plus 1/2 cup for sauce)
  • 4 oz cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 2 green onions, finely sliced (plus extra for garnish)
  • 1 tsp garlic powder
  • Salt and black pepper, to taste
  • 1/2 cup shredded cheese (cheddar, mozzarella, or blend, for topping)

Instructions

  1. Bring a large pot of salted water to a boil. Add jumbo pasta shells and cook until just barely al dente, about 8 minutes. Drain and rinse under cool water. Set aside.
  2. In a large skillet over medium heat, add ground beef. Season with salt and black pepper. Cook, breaking up with a spoon, until no longer pink, about 5-7 minutes. Drain excess fat.
  3. In a mixing bowl, combine cooked beef, 1/2 cup buffalo sauce, 1/2 cup ranch dressing, softened cream cheese, shredded cheddar, shredded mozzarella, sliced green onions, and garlic powder. Mix until well combined and creamy.
  4. Spoon about 2 tablespoons of filling into each shell. If you have extra filling, spoon it over the shells once they’re in the crockpot.
  5. Spray the crockpot insert with nonstick spray. Spread a thin layer (about 1/4 cup each) of buffalo sauce and ranch on the bottom.
  6. Arrange stuffed shells in a single layer in the crockpot (some overlap is okay).
  7. In a small bowl, mix remaining 1/2 cup buffalo sauce and 1/2 cup ranch dressing. Pour evenly over the shells. Top with 1/2 cup shredded cheese.
  8. Cover and cook on LOW for 3-4 hours, or until cheese is melted, sauce is bubbling, and shells are tender. (HIGH for 2 hours works in a pinch.)
  9. Remove lid and let shells cool for 10 minutes before serving. Garnish with extra green onions or a drizzle of ranch, if desired.

Notes

For gluten-free, use gluten-free jumbo shells. For dairy-free, substitute vegan ranch, dairy-free cream cheese, and cheese alternatives. You can prep the filling and shells ahead of time and refrigerate overnight. Adjust buffalo sauce and ranch ratio to control spice level. Leftovers reheat well and can be frozen for up to 2 months.

Nutrition

Keywords: buffalo ranch stuffed shells, crockpot stuffed shells, buffalo beef pasta, slow cooker pasta, game day dinner, cheesy stuffed shells, easy crockpot dinner, comfort food, spicy pasta, family dinner

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