Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake Recipe

Introduction

This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a comforting, cheesy casserole perfect for weeknight dinners. Packed with savory ground beef, creamy ranch flavors, and sweet corn, it’s a family-friendly dish that comes together easily.

Ingredients

• 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

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish and set aside.
2. Step 2: Cook the rotini pasta according to the package directions until al dente. Drain and set aside.
3. Step 3: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Step 4: Add the minced garlic to the skillet and cook for an additional minute until fragrant.
5. Step 5: Add the ground beef to the skillet. Cook until browned and cooked through, breaking it apart with a wooden spoon as it cooks.
6. Step 6: Drain any excess fat from the skillet. Stir in the ranch dressing mix until the beef is evenly coated.
7. Step 7: Add the drained sweet corn, cream of mushroom soup, and sour cream to the beef mixture. Stir in 1 cup of shredded cheddar cheese and season with salt and pepper to taste. Mix until everything is well combined.
8. Step 8: Add the cooked rotini to the skillet, mixing everything together until the pasta is evenly coated with the beef mixture.
9. Step 9: Transfer the pasta and beef mixture to the prepared baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
10. Step 10: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Step 11: Remove from the oven and let it sit for a few minutes before serving. If desired, garnish with freshly chopped parsley.

Tips & Variations

• Use sharp cheddar cheese for a more pronounced cheesy flavor.
• Swap ground beef for ground turkey or chicken for a leaner option.
• Add chopped bell peppers or mushrooms for extra veggies and texture.
• For extra creaminess, stir in a little cream cheese before baking.
• If you like spice, add a pinch of cayenne pepper or some chopped jalapeños to the beef mixture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or bake in a 350°F (175°C) oven until heated through, about 15 minutes. Avoid freezing as the sour cream and pasta texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, shells, or macaroni will work well in this recipe. Just adjust cooking time according to package instructions.

Is this dish gluten-free?

This recipe contains regular pasta and condensed soup, which typically include gluten. To make it gluten-free, use gluten-free pasta and check for a gluten-free cream of mushroom soup.

Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake Recipe

Print Recipe

★★★★★

4.5 from 135 reviews

This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a hearty and comforting casserole combining seasoned ground beef, ranch dressing, sweet corn, and creamy cheese sauce baked over perfectly cooked rotini pasta. A delicious one-dish meal that’s easy to prepare and perfect for family dinners.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Mixture

• 1 pound ground beef
• 1 packet (1 ounce) ranch dressing mix
• 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
• Salt and pepper to taste

Pasta and Cheese

• 2 cups uncooked rotini pasta
• 2 cups shredded cheddar cheese, divided

Garnish (Optional)

• 1/4 cup fresh parsley, chopped

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly and set aside to ensure easy transfer and prevent sticking.
2. Cook Pasta: Boil water and cook the rotini pasta according to package directions until al dente. Drain well and set aside to cool slightly.
3. Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and cook for an additional minute until fragrant.
4. Brown the Ground Beef: Add the ground beef to the skillet with the onions and garlic. Cook, breaking it apart with a wooden spoon, until browned and cooked through. Drain excess fat from the skillet for a leaner dish.
5. Season Beef Mixture: Stir in the ranch dressing mix until the beef is evenly coated, enhancing the flavor and seasoning of the mixture.
6. Add Creamy Ingredients: Mix in the drained sweet corn, condensed cream of mushroom soup, sour cream, and 1 cup of shredded cheddar cheese. Season with salt and pepper to taste. Stir thoroughly to combine all ingredients into a creamy, flavorful sauce.
7. Combine Pasta and Beef Sauce: Add the cooked rotini pasta to the skillet and mix until the pasta is evenly coated with the beef and cheese mixture.
8. Assemble in Baking Dish: Transfer the combined pasta and beef mixture into the prepared baking dish. Evenly sprinkle the remaining 1 cup of shredded cheddar cheese over the top for a melty, cheesy crust.
9. Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese topping is melted, bubbly, and slightly golden.
10. Rest and Garnish: Remove from the oven and let the casserole sit for a few minutes to set. Garnish with freshly chopped parsley if desired before serving to add a fresh, herbal note and bright color.

Notes

• You can substitute cream of mushroom soup with cream of chicken or celery soup for a different flavor profile.
• Feel free to add vegetables like bell peppers or mushrooms in the sauté step for extra nutrition.
• This casserole can be prepared ahead and refrigerated before baking; just add a few extra baking minutes.
• For a lighter version, use lean ground beef or ground turkey and reduced-fat cheese and sour cream.
• Leftovers store well in the refrigerator for 3-4 days and reheat nicely in the oven or microwave.

Keywords: rotini bake, cheddar ranch beef casserole, sweet corn pasta bake, cheesy beef casserole, easy dinner recipe