Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
This creamy, cheesy pasta bake combines ground beef and sweet corn in a rich ranch-seasoned sauce, topped with crispy bacon and melted cheddar. Ready in 45 minutes with a homemade ranch seasoning that makes all the difference. A weeknight winner that the whole family will love.
Equipment
- Large pot (4 qt or larger)
- 12-inch skillet or Dutch oven
- 9x13-inch baking dish
- Colander
- Wooden spoon or spatula
- Whisk
Ingredients
- 1 lb rotini pasta
- 1 lb ground beef (80/20)
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 cups frozen sweet corn
- 2 tbsp homemade ranch seasoning
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup low-sodium chicken broth
- 8 oz cream cheese, softened
- 2 cups shredded sharp cheddar, divided
- 4 slices bacon, cooked and crumbled
- to taste salt and black pepper
- handful green onions, sliced (for garnish)
Instructions
- Preheat the oven to 375°F. Bring a large pot of salted water to a boil.
- Cook the rotini 1 minute less than package directions. Drain (do not rinse) and set aside.
- In a 12-inch skillet over medium-high heat, heat olive oil and add ground beef. Cook, breaking apart, until browned (5–6 minutes). Transfer beef to a plate, leaving 1 tablespoon drippings in skillet.
- Reduce heat to medium. Add diced onion to skillet and cook 3–4 minutes until softened. Add garlic and cook 30 seconds until fragrant.
- Stir in frozen corn and 2 tablespoons ranch seasoning. Cook 1 minute, stirring constantly, until corn is warmed and seasoning is fragrant.
- Sprinkle flour over the mixture and stir to coat. Cook 1 minute, stirring constantly. The mixture will look dry and pasty.
- Slowly whisk in milk and chicken broth. Continue whisking until mixture comes to a gentle simmer and thickens enough to coat the back of a spoon (3–4 minutes).
- Add softened cream cheese in chunks, whisking until smooth. Stir in 1 cup shredded cheddar until melted. Return beef to skillet and stir. Season with salt and pepper to taste.
- Add cooked rotini to the skillet and stir until every piece is coated. The mixture will be slightly loose.
- Transfer to a 9x13-inch baking dish. Top with remaining 1 cup cheddar and crumbled bacon.
- Bake at 375°F for 15–18 minutes, until cheese is melted and bubbly and edges are golden. Let rest 5 minutes, then garnish with green onions before serving.
Notes
Homemade Ranch Seasoning Blend: Mix together 2 tbsp dried parsley, 1 tbsp dried dill, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp dried chives, 1 tsp black pepper, 1 tsp salt, and 0.5 tsp paprika. Store in an airtight jar. Makes about 6 tablespoons – use 2 tablespoons for this recipe.
Tips: Let cream cheese come to room temperature before adding to avoid lumps. Undercook pasta by 1 minute to prevent mushiness after baking. Taste before adding extra salt – bacon and cheddar add salt. Store leftovers in fridge up to 4 days; reheat with a damp paper towel. To freeze, assemble unbaked, cover tightly, freeze up to 3 months; thaw overnight and bake 25–30 minutes at 375°F.