Description

This Cheddar Ranch Beef and Corn Pasta Bake is a creamy, cheesy, and flavorful comfort food classic. Featuring tender pasta, savory ground beef, sweet corn, and a rich ranch-seasoned sauce, it’s baked to golden perfection for an easy weeknight dinner everyone will love.

Ingredients

12 oz (about 3 cups) Pasta (penne, rotini, or elbow macaroni)

1 lb Ground Beef

1 small Onion, finely chopped

2 cloves Garlic, minced

1 cup Frozen or Canned Corn (drained if canned)

1 packet (1 oz) Ranch Seasoning Mix

1 cup Shredded Cheddar Cheese (plus extra for topping)

1 cup Sour Cream

1/2 cup Milk

1 tablespoon Olive Oil

Salt and Pepper, to taste

Optional: Chopped Fresh Parsley or Green Onions for garnish

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Instructions

Preheat the Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
Cook the Pasta: Boil pasta in salted water until al dente. Drain and set aside.
Cook the Beef: Heat olive oil in a skillet over medium heat. Add onion and cook for 3–4 minutes, then add garlic and cook 1 more minute. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
Add Corn and Seasoning: Stir in corn and ranch seasoning, mixing until evenly coated.
Make the Cheese Sauce: In a bowl, whisk together sour cream, milk, and 1 cup shredded cheddar until smooth.
Combine and Assemble: Add cooked pasta to the skillet with the beef mixture. Pour cheese sauce over and stir to coat evenly. Transfer to prepared baking dish and top with extra cheddar cheese.
Bake: Bake for 20 minutes or until bubbly and golden on top.
Serve: Let cool slightly before garnishing with parsley or green onions. Serve warm.

Notes

Use ground turkey or chicken for a lighter version.

Add diced bell peppers, peas, or mushrooms for extra vegetables.

Greek yogurt can replace sour cream for added protein.

To make it spicier, mix in red pepper flakes or jalapeños.

This dish freezes well — assemble ahead and bake when ready.

Nutrition

Serving Size: 1 portion
Calories: 540
Sugar: 5g
Sodium: 890mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 1g
Carbohydrates: 35g
Fiber: 2g
Protein: 29g
Cholesterol: 110mg