1. Brown the ground beef in a skillet over medium heat, breaking it apart as it cooks, then drain any excess grease.

2. Add the chopped onion and minced garlic to the skillet and cook for 2 to 3 minutes until softened and fragrant.

3. Transfer the beef mixture to the crockpot and stir in the ranch seasoning mix, cream of cheddar soup, beef broth, cream cheese, salt, and black pepper.

4. Cover and cook on low for 3 to 4 hours or on high for 1 1/2 to 2 hours, stirring once or twice if possible.

5. Near the end of the cooking time, boil the pasta shells in salted water until just tender, then drain well.

6. Stir the shredded cheddar cheese into the crockpot until fully melted and smooth.

7. Fold the cooked pasta shells into the cheesy beef mixture until well coated.

8. Let everything sit for a few minutes, then garnish with chopped parsley and serve warm.