- 1 lb ground beef
- 1 packet ranch seasoning mix
- 2 cups beef broth
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream
- 2 cups shredded cheddar cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 12 oz bowtie (farfalle) pasta
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Directions:
- In a large skillet over medium heat, brown the ground beef until fully cooked. Drain excess fat.
- Transfer the beef to your slow cooker. Add ranch seasoning mix, beef broth, cream of mushroom soup, garlic powder, and onion powder. Stir to combine.
- Cook on low for 4 hours or high for 2 hours.
- About 20 minutes before serving, cook the bowtie pasta separately according to package instructions until al dente. Drain and set aside.
- Stir sour cream and shredded cheddar cheese into the beef mixture in the slow cooker until well blended.
- Add the cooked pasta to the slow cooker and stir to coat evenly in the creamy sauce.
- Cover and let sit for an additional 5-10 minutes on warm setting to meld flavors.
- Season with salt and pepper to taste. Garnish with chopped parsley if desired.
Prep Time: 10 minutes | Cooking Time: 4 hours | Total Time: 4 hours 10 minutes
Kcal: 585 kcal | Servings: 6 servings
