Ranch Beef Bowtie Casserole with Corn and Garlic Butter
Browned beef, corn, and bowtie pasta baked in garlic butter with melted cheddar on top.
Equipment
- Large skillet
- Large pot
- 9x13 inch baking dish
- Small saucepan
- Colander
Ingredients
Main Ingredients
- 1 lb ground beef 85 percent lean
- 1 packet ranch seasoning mix about 1 oz
- 8 oz bowtie pasta
- 2 cup corn kernels frozen and thawed, or fresh
- ½ cup unsalted butter melted
- 4 cloves garlic minced
- ½ cup whole milk
- 1 cup sharp cheddar cheese shredded
- ¼ tsp black pepper
- 1 tsp kosher salt for the pasta water
Instructions
Cooking
- Cook the pasta. Heat the oven to 350 degrees F, then boil the pasta in salted water until just shy of tender, drain, and set aside.
- Brown the beef. Cook the ground beef in a skillet over medium heat until no pink shows and it reads 160 degrees F, then drain the fat.
- Mix. Melt the butter with the garlic and milk, then stir it into the beef with the ranch mix, corn, and pepper before folding in the pasta.
- Top. Transfer the mixture to a greased 9x13 dish and cover it evenly with the shredded cheddar.
- Bake. Bake 20 to 25 minutes until the cheese bubbles and turns golden at the edges, then rest 5 minutes.
Notes
Substitutions: Use ground turkey or chicken, any short pasta, or mozzarella in place of cheddar.
Tips: Slightly undercook the pasta and shred the cheese from a block.
Storage: Refrigerate up to 3 days or freeze up to 2 months and reheat to 165 degrees F.