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Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake

Hearty pasta bake with seasoned ground beef, sweet corn, and sharp cheddar cheese in a creamy ranch sauce, baked until golden and bubbly.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb lean ground beef
  • 16 oz rotini pasta
  • 1 packet ranch seasoning mix 1 oz
  • 2 cups shredded sharp cheddar cheese divided
  • 1 cup frozen sweet corn
  • 1 can cream of mushroom or cream of chicken soup 10.5 oz
  • 1/2 cup milk
  • 1/2 cup sour cream
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • salt and black pepper to taste
  • 1/2 cup cooked bacon bits optional
  • chopped green onions for garnish, optional

Equipment

  • 9x13-inch baking dish
  • Large pot for pasta
  • large skillet
  • large mixing bowl

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Cook rotini pasta in salted boiling water just until al dente, about 1-2 minutes less than package directions. Drain well and set aside.
  3. Brown ground beef in a large skillet over medium-high heat, breaking it up with a wooden spoon, until no pink remains, about 6-8 minutes. Drain excess grease.
  4. In a large mixing bowl, whisk together ranch seasoning, cream soup, milk, sour cream, garlic powder, and onion powder until smooth.
  5. Add cooked beef, drained pasta, frozen corn, and 1 cup of cheddar cheese to the sauce. Toss until everything is evenly coated.
  6. Pour mixture into prepared baking dish and spread evenly. Press down gently to eliminate air pockets.
  7. Sprinkle remaining 1 cup cheddar cheese over the top. Add bacon bits if using.
  8. Bake for 25-30 minutes until bubbling around the edges and cheese is melted and slightly golden.
  9. Let rest for 5 minutes, then garnish with green onions and serve warm.

Notes

Storage: Refrigerate leftovers for up to 4 days. Reheat in microwave or covered in 350°F oven. Freezes well for 2 months. Substitutions: Use ground turkey for leaner option. Swap corn for peas or diced bell peppers. Greek yogurt can replace sour cream. Different pasta shapes like penne or shells work well. Make-Ahead: Assemble up to 24 hours ahead, cover, and refrigerate. Add 5-10 minutes to baking time. Pro Tip: Cook pasta to al dente (slightly firm) to prevent mushiness after baking. If mixture looks dry before baking, add a splash of milk.