Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake Recipe

Introduction

This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a comforting, cheesy casserole perfect for weeknight dinners. Packed with savory ground beef, sweet corn, and sharp cheddar, it combines hearty flavors with creamy ranch seasoning for a family-friendly meal everyone will love.

Ingredients

• 12 oz rotini pasta (uncooked)
• 1 lb ground beef (85/15 preferred)
• 1 small onion (diced)
• 2 cloves garlic (minced)
• 1 packet ranch seasoning mix (1 oz)
• 1 cup sweet corn (fresh, frozen, or canned, drained)
• 2 cups shredded sharp cheddar cheese (divided)
• 1 cup heavy cream (or whole milk)
• 1 tbsp butter (for greasing the baking dish)
• 0.5 tsp paprika (optional, for color)
• Salt and pepper to taste
• 2 tbsp chopped parsley or green onion (for serving)

Instructions

1. Step 1: Cook the rotini pasta in salted boiling water until just under al dente. Drain and set aside.
2. Step 2: In a skillet over medium-high heat, brown the ground beef until fully cooked. Add the diced onion and minced garlic, cooking until soft and fragrant.
3. Step 3: Stir in the ranch seasoning mix, paprika, salt, pepper, and heavy cream. Let the mixture simmer for 3–4 minutes, then add the sweet corn and 1 cup of shredded cheddar cheese. Stir until smooth and combined.
4. Step 4: Mix in the cooked rotini pasta until fully coated with the sauce. Transfer everything to a butter-greased baking dish and sprinkle the remaining cheddar cheese over the top.
5. Step 5: Bake uncovered at 375°F (190°C) for 20–25 minutes, or until the cheese is bubbly and golden. Let the bake rest a few minutes before serving. Garnish with chopped parsley or green onion if desired.

Tips & Variations

• For a lighter version, substitute heavy cream with whole milk or half-and-half, though the sauce will be less rich.
• Add diced bell peppers or jalapeños with the onions for extra flavor and a slight kick.
• Use a mix of cheddar and mozzarella cheese for a creamier, stretchy topping.
• If using frozen corn, thaw and drain it well to avoid excess moisture in the bake.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm the whole dish in a 350°F (175°C) oven until heated through. Avoid overcooking when reheating to keep the pasta from drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can assemble the bake in advance and refrigerate it before baking. When ready to cook, bake it as instructed, adding a few extra minutes if baking from cold.

Can I use a different type of pasta?

Absolutely. While rotini works well to hold the sauce, penne, fusilli, or shells can be substituted depending on what you have on hand.

Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake Recipe

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★★★★★

5 from 114 reviews

• Author: Sophie
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is a comforting, cheesy pasta casserole featuring seasoned ground beef, sweet corn, and sharp cheddar cheese baked to golden perfection. It’s an easy-to-make one-dish meal perfect for weeknight dinners, combining creamy ranch flavors with hearty rotini pasta for a satisfying and delicious family-friendly entree.

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Ingredients

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Pasta

• 12 oz rotini pasta (uncooked)

Meat and Vegetables

• 1 lb ground beef (85/15 preferred)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup sweet corn (fresh, frozen, or canned and drained)

Seasonings and Dairy

• 1 packet ranch seasoning mix (1 oz)
• 2 cups shredded sharp cheddar cheese (divided)
• 1 cup heavy cream (or whole milk)
• 1 tbsp butter (for greasing the baking dish)
• 0.5 tsp paprika (optional, for color)
• Salt and pepper, to taste

Garnish

• 2 tbsp chopped parsley or green onion (for serving)

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Instructions

1. Cook Pasta: Bring salted water to a boil and cook the rotini pasta until just under al dente. Drain well and set aside to cool slightly.
2. Brown Beef and Sauté Aromatics: In a skillet over medium-high heat, cook the ground beef until fully browned and no longer pink. Add the diced onion and minced garlic to the skillet and cook until the onions become soft and fragrant, about 3–4 minutes.
3. Add Seasonings and Cream: Stir in the ranch seasoning packet, paprika, salt, pepper, and heavy cream. Allow the mixture to simmer gently for 3 to 4 minutes to combine flavors.
4. Incorporate Corn and Cheese: Add the sweet corn and 1 cup of the shredded cheddar cheese into the skillet. Stir everything together until the cheese melts and the sauce becomes smooth and creamy.
5. Combine Pasta and Transfer: Add the cooked rotini pasta to the skillet and mix thoroughly to coat all the pasta with the sauce. Transfer the mixture into a butter-greased baking dish, spreading evenly.
6. Add Topping and Bake: Sprinkle the remaining 1 cup of cheddar cheese evenly on top of the pasta bake. Bake uncovered in a preheated oven at 375°F (190°C) for 20 to 25 minutes, until the cheese is bubbly and golden brown.
7. Rest and Garnish: Remove the dish from the oven and let it rest for a few minutes before serving. Garnish with chopped parsley or green onion as desired for a fresh finish.

Notes

• You can substitute whole milk for heavy cream for a lighter version, but cream makes the dish richer.
• Drain frozen or canned corn well to avoid excess moisture in the bake.
• Feel free to add other vegetables like bell peppers or mushrooms for extra flavor and texture.
• Use a sharp cheddar for the best bold cheese flavor.
• Leftovers keep well refrigerated for up to 3 days and reheat nicely in the oven or microwave.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Casserole
• Method: Baking
• Cuisine: American

Keywords: rotini bake, cheesy beef casserole, ranch seasoning recipe, sweet corn pasta bake, easy weeknight dinner