Description
A delicious and creamy ranch pasta bake featuring ground beef, rotini pasta, and cheddar cheese.
Ingredients
Scale
- 1 pound ground beef
- 1 packet (1 ounce) ranch dressing mix
- 2 cups uncooked rotini pasta
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can (15 ounces) sweet corn, drained
- 1 can (10 ounces) condensed cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish and set it aside. Cook the rotini pasta in salted water until al dente, then drain. Pro Tip: Slightly firm pasta holds its shape better during baking and prevents a soft texture.
- Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent. Stir in the garlic and cook until fragrant. Pro Tip: Cooking the onion first builds a deeper base flavor for the entire dish.
- Add the ground beef to the skillet. Cook until fully browned, breaking it apart as it cooks. Drain excess fat, then stir in the ranch dressing mix. Pro Tip: Removing excess grease keeps the sauce creamy, not heavy.
- Stir in the sweet corn, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper. Mix until smooth. Pro Tip: Lower the heat before adding dairy to keep the sauce silky.
- Add the cooked rotini to the skillet and gently stir until evenly coated with the beef and sauce mixture. Pro Tip: Fold carefully so the pasta stays intact and evenly coated.
- Transfer everything to the prepared baking dish and spread it evenly. Sprinkle the remaining cheddar cheese over the top. Pro Tip: An even cheese layer helps the bake brown consistently.
- Bake uncovered for 20–25 minutes until the cheese is melted and bubbly. Let rest for 5 minutes before serving. Pro Tip: Resting helps the casserole set for cleaner servings.
Notes
- This recipe is great for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 70mg