Short Description
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a creamy, cheesy, and flavor-packed casserole featuring tender rotini pasta, savory seasoned beef, sweet corn, and a rich cheddar-ranch sauce. Baked to perfection with a golden cheesy topping, this hearty dish is perfect for busy weeknights, potlucks, or comfort food cravings.
Why You’ll Love This Recipe
- Packed with flavor—cheddar, ranch, and seasoned beef create a bold taste.
- Comfort food at its best—creamy, cheesy, and hearty.
- Easy to make—simple ingredients and minimal prep.
- Perfect for meal prep—stores and reheats well.
- Kid-friendly—a fun, cheesy pasta bake everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rotini pasta
- Ground beef
- Sweet corn (canned or frozen)
- Ranch seasoning mix
- Cheddar cheese (shredded)
- Cream cheese
- Sour cream
- Heavy cream or milk
- Garlic powder
- Onion powder
- Salt and pepper
- Butter
- Green onions (for garnish)
- Crushed crackers or breadcrumbs (optional for topping)
Directions
- Cook the pasta: Boil rotini according to package instructions until al dente. Drain and set aside.
- Brown the beef: In a large skillet, cook ground beef over medium heat until browned. Drain excess fat.
- Make the sauce: Stir in ranch seasoning, garlic powder, onion powder, and a pinch of salt and pepper. Add cream cheese, sour cream, and heavy cream, stirring until smooth.
- Combine everything: Mix the cooked pasta, beef mixture, and sweet corn together in a large bowl. Stir in half of the shredded cheddar cheese.
- Assemble the bake: Transfer to a greased 9×13-inch baking dish. Sprinkle the remaining cheddar cheese on top. Add crushed crackers or breadcrumbs if using.
- Bake: Preheat oven to 375°F (190°C). Bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden.
- Garnish and serve: Sprinkle with chopped green onions before serving.
Servings and Timing
- Servings: 6-8
- Prep time: 10 minutes
- Cook time: 25 minutes
- Total time: 35 minutes
Variations
- Spicy Kick: Add diced jalapeños or a pinch of red pepper flakes.
- Vegetable Boost: Mix in bell peppers, spinach, or mushrooms.
- Different Proteins: Swap beef for ground turkey, chicken, or sausage.
- Gluten-Free Option: Use gluten-free pasta and breadcrumbs.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in the oven at 350°F for 10-15 minutes or microwave in 30-second intervals.
- Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight before reheating.
FAQs
Can I make this ahead of time?
Yes! Assemble the dish and refrigerate it unbaked for up to 24 hours. Bake when ready to serve.
Can I use a different type of cheese?
Absolutely! Try Monterey Jack, Pepper Jack, or a cheese blend.
How do I keep the pasta from getting mushy?
Cook the pasta al dente and avoid overbaking.
Can I use fresh corn instead of canned?
Yes! Fresh or frozen corn works great—just cook it slightly before mixing.
What can I serve with this dish?
A side salad, garlic bread, or roasted veggies pair well.
Can I make this without ranch seasoning?
Yes! Use a mix of dried parsley, dill, garlic powder, onion powder, and salt.
How do I make this dish lighter?
Use Greek yogurt instead of sour cream and reduced-fat cheese.
Can I add bacon?
Yes! Crumbled bacon adds an extra layer of flavor.
Can I use another pasta shape?
Yes! Penne, fusilli, or macaroni work just as well.
How do I prevent the top from drying out?
Cover with foil for the first 15 minutes of baking, then uncover to let the cheese melt.
Conclusion
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is the ultimate comfort food, packed with creamy, cheesy, and savory flavors. Whether you’re making it for a weeknight dinner, meal prep, or a potluck, this dish is sure to be a hit. Customize it to your taste, and enjoy every bite of this deliciously satisfying pasta bake!
Print
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a creamy, cheesy, and flavor-packed casserole perfect for busy weeknights! With seasoned ground beef, tender rotini pasta, sweet corn, and a bold cheddar ranch sauce, this dish is a guaranteed crowd-pleaser. Baked until bubbly and golden, it’s comfort food at its finest!
Ingredients
For the Pasta & Meat Mixture:
12 oz rotini pasta
1 lb ground beef (or ground turkey)
1/2 medium onion, finely chopped
2 cloves garlic, minced
1 (15 oz) can sweet corn, drained
1 (10 oz) can diced tomatoes with green chilies (like Rotel), drained
1 packet ranch seasoning mix (or 3 tbsp homemade ranch seasoning)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)
For the Cheddar Ranch Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
2 cups milk (whole or 2%)
1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ranch seasoning (extra for added flavor)
For the Topping:
1/2 cup shredded cheddar cheese
1/2 cup crushed butter crackers (like Ritz) or panko breadcrumbs
2 tbsp melted butter
2 tbsp chopped fresh parsley (optional)
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and set aside.
-
Cook the Ground Beef:
- In a large skillet over medium-high heat, cook the ground beef and onion until browned. Drain excess grease.
- Add garlic, sweet corn, diced tomatoes, ranch seasoning, salt, pepper, and paprika. Stir well and let simmer for 2 minutes.
-
Make the Cheddar Ranch Sauce:
- In a saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute to form a roux.
- Slowly whisk in milk, stirring constantly until thickened (about 3-4 minutes).
- Reduce heat and stir in cheddar, Monterey Jack, garlic powder, onion powder, and ranch seasoning until smooth.
-
Assemble the Casserole:
- Preheat oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked pasta, beef mixture, and cheese sauce. Stir until well coated.
- Transfer to a 9×13-inch greased baking dish.
-
Add Topping & Bake:
- Sprinkle shredded cheddar cheese over the casserole.
- In a small bowl, mix crushed crackers or panko with melted butter, then sprinkle over the top.
- Bake for 20 minutes, or until bubbly and golden brown.
-
Garnish & Serve:
- Remove from oven and let rest for 5 minutes.
- Garnish with chopped parsley, then serve hot!
Notes
- Make it spicier: Add red pepper flakes or use pepper jack cheese.
- Gluten-free option: Use gluten-free pasta and flour.
- Storage: Keeps well in the fridge for 3-4 days or freeze for up to 3 months.
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