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

Units Scale

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)

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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.