Cheddar Ranch Beef and Sweet Corn Rotini Bake
A creamy baked pasta with seasoned ground beef, sweet corn, and melted cheddar in a ranch flavored sauce.
Equipment
- 9x13 inch baking dish
- Large skillet
- Large saucepan
- Large pot
Ingredients
Main Ingredients
- 1 lb ground beef drain the excess fat after browning
- 8 oz rotini pasta cook 1 to 2 minutes less than the package directions
- 1 cup sweet corn kernels fresh, frozen, or canned and drained
- 1 ranch seasoning mix packet 1 ounce
- 1 ½ cup shredded cheddar cheese 1 cup for the sauce and 1/2 cup for the top
- ½ cup cream cheese softened
- ½ cup sour cream
- 1 cup milk
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Cook the pasta. Heat the oven to 375 degrees F, then boil the rotini 1 to 2 minutes short of the package time and drain.
- Brown the beef. Cook the beef in the oil for 6 to 8 minutes until no pink remains, drain the fat, and stir in the seasonings and ranch mix.
- Make the sauce. Melt the cream cheese with the sour cream and milk over medium low heat, then stir in 1 cup of cheddar until smooth.
- Combine. Toss the pasta, beef, corn, and sauce together and spread in a greased 9x13 inch dish.
- Bake. Top with the remaining cheddar and bake uncovered for 20 to 25 minutes until bubbly and 165 degrees F in the center.
- Rest. Rest for 5 to 10 minutes and garnish with parsley.
Notes
Substitutions: Use ground turkey cooked to 165 degrees F in place of beef. Any short pasta works in place of rotini.
Tips: Cook the pasta a little short of done and taste the sauce before adding salt, since the ranch mix is salty.
Storage: Refrigerate for up to 3 days or freeze for up to 3 months and reheat to 165 degrees F.