Description
A comforting baked dish combining tender rotini pasta, flavorful beef, and rich cheddar cheese, with a hint of ranch flavor and sweet corn.
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 (15.25 ounces) sweet corn, drained
- 1 can (10.75 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.
- Prepare the rotini pasta according to package directions until al dente, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic, and cook for another minute.
- Add ground beef to the skillet and cook until browned, breaking it apart with a wooden spoon.
- Drain excess fat and stir in ranch dressing mix, sweet corn, cream of mushroom soup, and sour cream. Mix well and add 1 cup of cheddar cheese. Season with salt and pepper to taste.
- Add cooked rotini to the mixture, ensuring everything is evenly coated.
- Transfer the mixture to the prepared baking dish and top with the remaining cup of cheddar cheese.
- Bake for 20–25 minutes or until the cheese melts and becomes bubbly.
- Let sit for a few minutes before serving. Garnish with chopped parsley if desired.
Notes
Leftovers can be stored in an airtight container in the fridge for 3-4 days. For longer storage, freeze individual servings for up to 2-3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg