Description
Craving a hearty, flavor-packed pasta dish that will satisfy your comfort food cravings? Look no further than the Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake! This delightful casserole combines tender rotini pasta, seasoned ground beef, and a creamy ranch-infused cheese sauce, all topped with melted cheddar for an irresistible baked masterpiece.
Ingredients
- 12 ounce rotini pasta
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 cup sweet corn kernels
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 onion, diced
- 1 ounce ranch seasoning mix
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup milk
- 2 cup shredded cheddar cheese, divided
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Start by bringing a large pot of salted water to a boil. Cook the rotini pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook, breaking it up as it cooks, until it’s browned, about 5-7 minutes. Drain any excess fat from the pan and season the beef with garlic powder, onion powder, salt, and pepper. Stir in the ranch seasoning mix and set the beef mixture aside.
- In the same skillet, add the diced onion, green bell pepper, and red bell pepper. Sauté the vegetables for 3-4 minutes, until they’re softened.
- In a separate saucepan, combine the cream cheese, sour cream, and milk over medium heat. Stir continuously until the cream cheese is fully melted and the mixture is smooth and creamy. Add 1 cup of the shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is velvety. Season with salt and pepper to taste.
- Preheat your oven to 375°F. In a large mixing bowl, combine the cooked rotini pasta, the ground beef mixture, sweet corn kernels, sautéed vegetables, and the cheese sauce. Stir everything together until it’s well combined. Transfer the mixture to a greased 9×13 inch baking dish and spread it out evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the casserole. Bake for 20-25 minutes, or until the top is golden brown and bubbly.
- Once the Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is out of the oven, let it cool for 5 minutes. Garnish with fresh chopped parsley before serving this comforting and flavorful pasta dish.
Notes
To ensure your Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake turns out perfectly, here are a few helpful tips:
– Cook the pasta al dente – This will prevent it from becoming mushy in the bake.
– Thoroughly drain the excess fat from the ground beef – This will help avoid a greasy finished dish.
– Sauté the vegetables until just softened – You don’t want them to become too soft and mushy.
– Take the time to create a smooth, creamy cheese sauce – Melting the cream cheese and cheddar slowly will yield the best results.
– Bake the casserole until the top is golden and bubbly – This ensures the cheese is fully melted and the dish is heated through.
– Let the bake rest for 5 minutes before serving – This allows the cheese to set and the flavors to meld together.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg