Description
A mouthwatering dish combining rotini pasta with a creamy ranch-infused beef mixture, topped with gooey cheddar cheese 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 the oven to 375°F (190°C) and grease a 9×13 inch baking dish.
- Cook the rotini pasta according to package directions until al dente, drain, and set aside.
- Heat olive oil in a large skillet over medium heat and sauté chopped onion for 3-4 minutes until translucent. Add garlic and cook for 1 more minute.
- Add the ground beef, breaking it apart until browned, about 5-7 minutes. Drain excess fat.
- Stir in ranch dressing mix, sweet corn, cream of mushroom soup, and sour cream. Mix in 1 cup of shredded cheddar cheese and season with salt and pepper.
- Fold in the cooked rotini pasta until well mixed.
- Transfer the mixture to the greased baking dish and sprinkle with the remaining cup of cheddar cheese. Bake for 20-25 minutes until melted and bubbly.
- Let sit for a few minutes, garnish with parsley if desired, and serve.
Notes
For a healthier option, substitute ground beef with ground turkey or chicken, and use Greek yogurt instead of sour cream.
- 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: 700mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg