Preheat your oven to 350°F (175°C) and bring a large pot of salted water to a boil. Cook your pasta until slightly underdone, then drain and set aside.

In a skillet over medium-high heat, brown 1.5 pounds of ground beef for 5-7 minutes until no longer pink. Add chopped onion and minced garlic, sautéing until soft.

Drain excess grease from the beef mixture. Stir in ranch seasoning and chicken broth, simmering for 2-3 minutes.

In a large bowl, combine cooked pasta, beef mixture, frozen peas, and 1.5 cups of shredded cheddar cheese. Mix well.

Transfer the mixture to a greased 9x13 inch baking dish. Top with an additional cup of cheddar cheese and sprinkle breadcrumbs over it.

Bake uncovered for 15 minutes, then broil for an additional 2-3 minutes until golden and bubbly.

Remove from the oven and let it rest for 3-4 minutes before serving.