Prep the Ingredients: Brown the ground beef in a skillet over medium heat. Drain any excess fat. In a bowl, mix the ranch seasoning, cream of mushroom soup, and beef broth until well combined. Shred the cheeses and cook the pasta shells according to package instructions until al dente. Drain and set aside.

Layer the Crockpot: In the crockpot, layer half of the cooked ground beef, followed by half of the pasta shells. Pour half of the ranch mixture over the layers and top with half of the shredded cheddar and mozzarella cheese. Repeat the layers with the remaining beef, pasta, ranch mixture, and cheese.

Cook in the Crockpot: Cover and cook on low for 2-3 hours, or until the cheese is melted and bubbly. Season with salt and pepper to taste.

Serve: Garnish with fresh parsley if desired and serve hot.