Description
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a creamy, cheesy casserole combining savory ground beef, tender rotini pasta, and fresh sweet corn baked in a luscious cheddar ranch sauce. This comforting dish features a rich blend of sharp cheddar cheese and tangy ranch seasoning, perfect for cozy weeknights or casual gatherings. Easy to prepare with everyday ingredients and customizable to dietary preferences, it delivers balanced textures and bold flavors in every bite.
Ingredients
Scale
Proteins & Dairy
- 1 lb ground beef
- 1 cup shredded cheddar cheese, divided
- 1/2 cup sour cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup milk
- 2 tbsp butter
Pasta & Vegetables
- 12 oz rotini pasta
- 1 cup sweet corn kernels (fresh or frozen, thawed)
- 1 small onion, diced
- 2 cloves garlic, minced
Seasonings
- 1 tbsp ranch seasoning mix
- Salt and pepper, to taste
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rotini until al dente according to package instructions. Drain and set aside to cool slightly.
- Brown the beef: In a large skillet over medium heat, sauté diced onion and minced garlic in butter until fragrant. Add ground beef, season with salt and pepper, and cook until browned and fully cooked through. Drain excess fat.
- Prepare the sauce: Stir ranch seasoning, sour cream, milk, and half of the shredded cheddar cheese into the beef mixture. Mix well until creamy and the cheese is melted.
- Combine ingredients: In a large mixing bowl, gently fold together the cooked rotini, beef and sauce mixture, and sweet corn kernels until evenly distributed.
- Bake the casserole: Transfer the mixture to a greased baking dish. Top with the remaining cheddar cheese and sprinkle Parmesan cheese on top. Bake at 375°F (190°C) for 20-25 minutes until the top is golden and bubbly.
Notes
- Don’t overcook pasta: slightly undercook rotini so it finishes baking perfectly without becoming mushy.
- Drain the beef well to avoid soggy and greasy casserole.
- Use sharp cheddar cheese for better meltability and a pronounced cheesy flavor.
- Let the casserole rest 5-10 minutes after baking for easier serving.
- For a crunchy topping, sprinkle panko breadcrumbs mixed with melted butter before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450 kcal
- Sugar: 5 g
- Sodium: 550 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 85 mg