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!
