Looking for a comforting, hearty meal the whole family will love? Look no further than this Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake! A mouthwatering combination of seasoned ground beef, sweet corn, creamy cheddar cheese, and tangy ranch dressing, all nestled together in perfectly baked rotini pasta. It’s the kind of dish that’s perfect for dinner, gatherings, or meal prep for the week ahead.
Why Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is so Special
This loaded pasta bake stands out because it’s packed with bold flavors and textures. The rich cheddar cheese pairs beautifully with the ranch seasoning, while the sweet corn adds a touch of sweetness to balance out the savory beef. Whether you’re a seasoned cook or just starting out, this dish is simple to make and sure to impress.
Complete Ingredients List for Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
- 1 lb ground beef: For the hearty base of this dish. Ground turkey or chicken can be substituted if desired.
- 1 box (16 oz) rotini pasta: Rotini is ideal for holding the cheese and sauce. Feel free to swap for penne or fusilli.
- 1 can (15 oz) sweet corn: Drain the corn before adding. Fresh corn can also be used for added flavor.
- 1 cup ranch dressing: Use store-bought or homemade for the creamy, tangy flavor.
- 2 cups shredded cheddar cheese: For the ultimate cheesy, melty topping. Feel free to use a mix of cheeses like mozzarella for extra gooeyness.
- 1 packet ranch seasoning mix: Adds a burst of flavor. Alternatively, homemade ranch seasoning can be used.
- 1 tablespoon olive oil: For cooking the beef.
- Salt and pepper: To taste.
Ingredient Notes & Substitutions
- Ground Beef Substitution: Try swapping in ground turkey or chicken for a leaner option.
- Dairy-Free Option: Use a plant-based ranch dressing and dairy-free cheese for a vegan version.
- Fresh Corn: If using fresh corn, be sure to blanch it first to bring out the best flavor.
How to make Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
Preheat Oven and Prepare the Pasta:
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and cook the rotini pasta according to package instructions, but stop just shy of al dente. Drain and set aside.
Cook the Ground Beef:
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the ground beef, breaking it up as it cooks.
Cook for 7-10 minutes, until the beef is browned and cooked through. Drain any excess fat.
Season with salt, pepper, and 1 packet of ranch seasoning mix. Stir to coat the beef evenly.
Assemble the Bake:
In a large mixing bowl, combine the cooked rotini, seasoned beef, sweet corn, and ranch dressing.
Stir in 1 ½ cups of shredded cheddar cheese, reserving the remaining ½ cup for the topping.
Mix everything until evenly combined.
Bake:
Transfer the mixture into a greased 9×13-inch baking dish. Spread it out evenly.
Top with the reserved ½ cup of cheddar cheese.
Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
Serve:
Let the bake cool for 5 minutes before serving. Garnish with fresh herbs like parsley or chives for a burst of color and flavor.
Expert Tips & Variations
- Perfect Cheese Melt: For the best cheese melt, make sure the pasta is slightly undercooked before baking. It will absorb more sauce and be extra creamy.
- Make-Ahead Option: Assemble this dish up to 24 hours in advance and store it in the fridge. When ready to bake, just pop it into the oven and cook as directed.
- Vegetarian Version: To make a vegetarian version, replace the beef with plant-based protein like crumbled tofu or veggie crumbles.
- Spicy Twist: Add a dash of hot sauce or chopped jalapeños to bring some heat to the dish.
Nutritional Information
- Calories: 480 per serving
- Carbs: 45g
- Protein: 28g
- Fat: 25g
- Dietary Labels: This dish can be modified to be gluten-free (use gluten-free pasta) or dairy-free (with the right substitutions).
Storage & Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: You can freeze this dish for up to 3 months. To freeze, assemble the recipe but don’t bake. Cover tightly with foil and store in the freezer. When ready to cook, thaw overnight in the fridge and bake as usual.
- Reheating: Reheat in the microwave or in the oven at 350°F for about 10 minutes until heated through.
FAQs Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake :
Can I make this dish ahead of time?
Yes, you can assemble the entire dish up to 24 hours in advance. Simply refrigerate it until you’re ready to bake. This makes it perfect for meal prep!
Can I use a different type of pasta?
Absolutely! While rotini holds the cheese and sauce perfectly, you can substitute with penne, fusilli, or elbow macaroni, depending on what you have on hand.
Is there a vegetarian version of this recipe?
Yes! To make it vegetarian, swap the ground beef for plant-based alternatives like crumbled tofu, tempeh, or veggie crumbles. You can also add extra vegetables like bell peppers or zucchini.
Can I freeze this recipe?
Yes, you can freeze this Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake. Assemble it and freeze it unbaked for up to 3 months. Thaw it in the fridge overnight before baking.
Conclusion
This Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake is the ultimate comfort food, combining creamy cheese, savory beef, and the natural sweetness of corn. It’s the perfect dish to bring the family together or make ahead for a busy weeknight. So, give it a try and let us know how it turned out in the comments!
Print
Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake
- Total Time: 40 mins
Description
Indulge in this Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake, a deliciously creamy, cheesy pasta dish packed with savory beef, sweet corn, and ranch flavor. Perfect for family dinners or meal prep!
Ingredients
- 1 lb ground beef
- 2 cups rotini pasta, cooked and drained
- 1 cup sweet corn kernels (fresh, frozen, or canned)
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1 cup milk
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Ground Beef: In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat and season with garlic powder, onion powder, salt, and pepper. Stir in the ranch seasoning mix and set aside.
- Prepare the Sauce: In a separate saucepan, combine the cream cheese, sour cream, and milk over medium heat. Stir until the cream cheese is fully melted and the mixture is smooth. Add the shredded cheddar cheese and continue stirring until the cheese is melted and the sauce is creamy. Season with a pinch of salt and pepper to taste.
- Assemble the Bake: Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the cooked rotini pasta, beef mixture, sweet corn, and cheese sauce. Stir until everything is well combined.
- Bake the Dish: Transfer the mixture to a greased 9×13-inch baking dish. Spread the top evenly and sprinkle a little extra shredded cheddar cheese on top for extra cheesy goodness.
- Bake and Serve: Bake for 20-25 minutes, until the top is golden and bubbly. Garnish with fresh parsley before serving.
Notes
- Prep Time: 15minutes
- Cook Time: 25 minutes
