Description
A comforting baked pasta dish combining hearty beef, creamy sauce, and flavorful ranch dressing, perfect for family dinners and gatherings.
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).
- Bring a large pot of salted water to a boil and cook the rotini pasta until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (3-4 minutes), then add minced garlic and cook for another minute.
- Add ground beef into the skillet and cook until browned, breaking it apart as it cooks.
- Drain excess fat from the skillet and stir in ranch dressing mix until evenly coated.
- Add drained sweet corn, cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper, mixing until well combined.
- Add cooked rotini to the skillet and mix until pasta is coated with the beef mixture.
- Transfer to a greased 9×13 inch baking dish and top with remaining cheese. Bake for 20-25 minutes until cheese is melted and bubbly.
- Let it rest for a few minutes before serving. Garnish with parsley if desired.
Notes
For a spicier version, add diced jalapeños or crushed red pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 80mg