Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
Indulge in the ultimate comfort food with this hearty Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake. This dish combines perfectly seasoned ground beef with a creamy, zesty ranch sauce, tender rotini pasta, and sweet corn, all crowned with a generous layer of bubbly, melted cheddar cheese. It's a satisfying family meal that’s both flavorful and easy to prepare, perfect for a weeknight dinner or a cozy gathering.
Prep Time
20 minutes
Cook Time
35-40 minutes
Total Time
55-60 minutes
Servings
6-8 servings
Keywords
Why This Recipe Delivers
- Bursting with savory flavor from the ranch-seasoned beef and creamy sauce.
- An ultimate comfort food that's hearty and satisfying for the whole family.
- Simple one-dish meal with easy-to-find ingredients.
- Quick to assemble, making it perfect for busy weeknights.
- Versatile and customizable with extra vegetables or different cheeses.
Ingredients
- 450 grams (1 pound) ground beef
- 28 grams (1 ounce) ranch dressing mix packet
- 300 grams (2 cups) uncooked rotini pasta
- 15 milliliters (1 tablespoon) olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 432 grams (15.25 ounces) sweet corn, drained
- 305 grams (10.75 ounces) condensed cream of mushroom soup
- 240 milliliters (1 cup) sour cream
- 240 grams (2 cups) shredded cheddar cheese, divided
- Salt and freshly ground black pepper, to taste
- 60 milliliters (1/4 cup) fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat your oven to 190°C (375°F). Lightly grease a 23×33 cm (9×13 inch) baking dish and set it aside, ensuring it's ready for assembly.
- Bring a large pot of salted water to a rolling boil. Add the rotini pasta and cook according to the package directions until it is al dente, meaning it's still firm to the bite. Drain the pasta thoroughly and set it aside.
- In a large, deep skillet or Dutch oven, heat the 15 milliliters (1 tablespoon) of olive oil over medium heat. Add the finely chopped onion and sauté for 3-4 minutes, or until the onion becomes translucent and begins to soften, releasing its aromatic sweetness.
- Introduce the minced garlic to the skillet with the softened onions. Continue to cook for an additional minute, stirring constantly, until the garlic becomes fragrant. Be careful not to burn the garlic, as this can impart a bitter taste.
- Add the ground beef to the skillet. Use a wooden spoon or spatula to break the beef apart into crumbles as it cooks. Continue to cook, stirring occasionally, until the beef is fully browned and cooked through, with no pink remaining.
- Once the ground beef is thoroughly browned, carefully drain any excess fat from the skillet. Return the skillet to the heat and stir in the entire packet of ranch dressing mix, ensuring the beef is evenly coated and the flavors are well distributed.
- Add the drained sweet corn, the condensed cream of mushroom soup, and the sour cream to the beef mixture in the skillet. Stir gently until all ingredients are well combined and the sauce appears smooth and creamy. Next, stir in 120 grams (1 cup) of the shredded cheddar cheese until it melts slightly into the mixture. Season with salt and freshly ground black pepper to taste, adjusting as needed.
- Incorporate the cooked and drained rotini pasta into the beef and sauce mixture in the skillet. Toss everything together carefully, ensuring that the pasta is evenly coated with the rich and flavorful beef mixture.
- Transfer the entire pasta and beef mixture from the skillet into the prepared 23×33 cm (9×13 inch) baking dish. Spread it out evenly. Then, sprinkle the remaining 120 grams (1 cup) of shredded cheddar cheese over the top of the casserole, creating a delicious cheesy crust.
- Place the baking dish into the preheated oven and bake for 20-25 minutes. The casserole is ready when the cheese on top is completely melted, golden brown, and delightfully bubbly.
- Carefully remove the Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake from the oven. Allow it to rest for a few minutes before serving. This resting period allows the cheese to set slightly and the flavors to meld, making it easier to serve.
- If desired, garnish the baked dish with freshly chopped parsley just before serving to add a touch of freshness and vibrant color.
Tools You’ll Need
- Large pot (for pasta)
- Large skillet or Dutch oven
- 9×13 inch (23×33 cm) baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander
- Cutting board and knife
Essential Success Tips
- Do not overcook the pasta; it should be al dente as it will finish cooking in the oven and absorb some of the sauce, preventing it from becoming mushy.
- Ensure the ground beef is thoroughly browned and excess fat is drained. This step prevents the casserole from becoming greasy and ensures optimal flavor.
- Taste the beef and sauce mixture before adding the pasta and transferring to the baking dish. Adjust salt and pepper as needed to perfect the seasoning.
- For an extra golden-brown, crispy top, you can place the casserole under the broiler for the last 1-2 minutes of baking, watching carefully to prevent burning.
- Allow the casserole to rest for at least 5-10 minutes after baking. This helps the sauce and cheese to set, making for cleaner, easier servings.
Professional Cooking Secrets
- To deepen the savory notes, consider adding a tablespoon of Worcestershire sauce or a pinch of smoked paprika to the ground beef along with the ranch seasoning. This adds layers of umami that complement the beef and cheese beautifully.
- For an even richer, creamier texture, stir in 30 grams (2 tablespoons) of cream cheese with the sour cream and soup. It will melt seamlessly into the sauce, adding a luxurious mouthfeel.
- Before baking, if you desire an extra crunch, sprinkle a handful of crushed butter crackers or panko breadcrumbs mixed with a tablespoon of melted butter over the top of the cheese. This adds a delightful textural contrast.
Notes
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the microwave or oven until warmed through.
- Freezing: This casserole freezes well. Assemble the dish, cover tightly with foil, and freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking, or bake from frozen, adding extra baking time as needed.
- Vegetable Boost: Feel free to add other vegetables like diced bell peppers, sautéed mushrooms, or frozen peas along with the corn for added nutrients and color.
Frequently Asked Questions
Can I use a different type of pasta?
Absolutely! While rotini is great for catching the creamy sauce, you can substitute with other short pasta shapes like penne, elbow macaroni, or cavatappi. Just ensure to cook it al dente.
What if I don't have cream of mushroom soup?
If you don't have cream of mushroom soup, you can use cream of chicken or cream of celery soup as a substitute. For a from-scratch alternative, you can make a simple béchamel sauce and add sautéed mushrooms.
How can I make this dish spicier?
To add a kick, you can include a pinch of red pepper flakes with the garlic and onion, or stir in a tablespoon of diced jalapeños with the corn. A dash of hot sauce when serving also works wonders.
Nutrition Facts (Per Serving)
Approximate per serving (1/8 of recipe): Calories: 560, Protein: 35g, Fat: 32g, Saturated Fat: 18g, Cholesterol: 110mg, Sodium: 980mg, Carbohydrates: 36g, Fiber: 3g, Sugars: 5g.
Allergy Information
Contains dairy (cheese, sour cream, cream of mushroom soup) and gluten (pasta, cream of mushroom soup). For a gluten-free version, use gluten-free rotini pasta and ensure your cream of mushroom soup is gluten-free or make a gluten-free béchamel base. Always check ingredient labels for specific dietary needs.
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