Preheat your oven to 350 degrees F and lightly grease a medium casserole dish.

Cook the pasta shells in salted water until just tender, then drain well.

Return the hot, drained shells to the pot. Stir in the cubed Velveeta and ranch seasoning until the cheese begins to melt and coat the pasta.

Spoon the mixture into the prepared casserole dish and spread it into an even layer.

Bake for 15 to 20 minutes, until hot and bubbly around the edges.

Let it stand for 5 minutes before serving so the sauce settles into the shells nicely.