Indulgent Cheesy Ultimate Ranch Rotini Bake with Beef & Corn
This Cheesy Ultimate Ranch Rotini Bake combines hearty rotini pasta, ground beef, and sweet corn into a comforting family favorite.
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Servings: 6 servings
Calories: 550kcal
Equipment
- Large Pot
- Large skillet
- baking dish
Ingredients
For the Pasta
- 12 oz rotini pasta Any short pasta shape like fusilli or penne can be used.
For the Beef Mixture
- 1 tablespoon olive oil Can use vegetable or avocado oil.
- 1 pound ground beef Ground turkey or chicken for a lighter option.
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder Can use fresh garlic if preferred.
- 1 teaspoon onion powder Substitute with finely chopped onion if fresh is desired.
- 1 teaspoon smoked paprika
- 1 packet (1 oz) ranch seasoning mix
For the Sauce
- 1 can (10.5 oz) cream of mushroom soup Use gluten-free cream soup if needed.
- ½ cup sour cream
- ½ cup milk Use any milk type.
For the Corn and Cheese
- 1 can (15 oz) sweet corn, drained
- 2 cups shredded sharp cheddar cheese, divided Blend with mozzarella for a different taste.
For the Crunchy Topping
- ½ cup crispy fried onions or crushed Ritz crackers Can be omitted for a healthier version.
- ½ teaspoon red pepper flakes optional
For Garnish
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
How to Make Cheesy Ranch Rotini Bake
- Boil a large pot of salted water. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef and season with salt, pepper, garlic powder, onion powder, and smoked paprika. Brown the beef for 5-7 minutes, and drain excess fat.
- Lower the heat, stir in the ranch seasoning mix, cream of mushroom soup, sour cream, and milk. Mix until well combined and add the drained sweet corn and 1 cup of cheddar cheese until melted.
- Preheat your oven to 375°F (190°C). In a large bowl, combine the cooked pasta with the creamy beef mixture.
- Grease a 9x13-inch baking dish and transfer the mixture into it. Top with remaining cup of cheddar cheese, cover with foil, and bake for 20 minutes.
- Remove the foil and sprinkle crispy fried onions or crushed Ritz crackers over the top. Bake uncovered for an additional 5-7 minutes until golden brown and crispy.
- Garnish with chopped fresh parsley before serving.
Notes
Store leftovers in an airtight container for up to 3 days. Freeze before baking for up to 3 months. Thaw overnight in the fridge before baking.
Nutrition
Serving: 1serving | Calories: 550kcal | Carbohydrates: 45g | Protein: 30g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 80mg | Sodium: 800mg | Potassium: 450mg | Fiber: 3g | Sugar: 4g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 15mg