1. In a skillet over medium heat, brown the ground beef until fully cooked, breaking it into crumbles. Drain excess fat.
2. Transfer the cooked beef to the slow cooker. Add the ranch seasoning mix, cream of mushroom soup, and beef broth. Stir to combine.
3. Cover and cook on low for 4-5 hours.
4. About 30 minutes before serving, stir in the pasta shells. Cover and continue cooking until the pasta is tender.
5. Stir in the shredded cheddar cheese until melted and well combined.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired before serving.

Variations & Tips
For a spicier kick, add a pinch of red pepper flakes or a diced jalapeño when browning the beef. You can substitute ground turkey or chicken for a lighter version. For a creamier texture, stir in 1/2 cup of sour cream just before serving. If you prefer a different cheese, try using Monterey Jack or a blend of Italian cheeses for a different flavor profile.