Description
A warm and comforting pasta casserole loaded with savory ground beef, creamy ranch flavor, sweet pops of corn, and a golden melted cheddar topping. A perfect family-friendly dinner that’s easy, hearty, and irresistibly delicious.
Prep Time
15 minutes
Cook Time
35 minutes
Total Time
50 minutes
Servings
6 servings
Calories (Estimated per serving)
520 kcal
Ingredients
(Serves 6)
-
12 ounces rotini pasta
-
1 pound lean ground beef
-
1 tablespoon olive oil (if needed for browning)
-
1 medium onion, finely diced
-
2 garlic cloves, minced
-
1 cup sweet corn (canned or frozen)
-
1 packet ranch seasoning mix
-
1 cup sour cream
-
1 cup heavy cream or whole milk
-
2 cups shredded cheddar cheese, divided
-
1 teaspoon paprika
-
Salt and pepper to taste
-
Optional: chopped parsley for garnish
Instructions
-
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
-
Boil the rotini pasta in salted water until al dente (about 1 minute less than package directions). Drain and set aside.
-
In a large skillet over medium-high heat, brown the ground beef and drain any excess fat.
-
Add the diced onion and minced garlic. Cook for 3–4 minutes until softened and fragrant.
-
Stir in the ranch seasoning, sour cream, and heavy cream (or milk). Mix in 1 cup of the cheddar cheese until melted and creamy.
-
Fold in the corn and cooked pasta, coating everything thoroughly.
-
Transfer the mixture to the baking dish. Top with remaining cheddar and sprinkle paprika over the top.
-
Bake for 18–20 minutes or until the cheese is melted and lightly golden.
-
Allow the bake to rest for 5 minutes before serving. Garnish with parsley if desired.
Notes
-
Do not overcook the pasta — it will continue cooking in the oven.
-
Use freshly shredded cheese for best melting and flavor.
-
Add a splash of milk if reheating to restore creaminess.