Name: Cheddar Ranch Beef and Corn Pasta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz (340 g) pasta (penne or rotini); 1 lb (450 g) ground beef; 1 cup sweet corn kernels (fresh, frozen, or canned, drained); 1 packet (1 oz / 28 g) ranch seasoning mix; 1 cup sour cream; 1 cup milk; 2 cups shredded cheddar cheese; 1 small onion, diced; 2 cloves garlic, minced; 1 tbsp olive oil; Salt, to taste; Black pepper, to taste; Optional: chopped parsley or green onions for garnish

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I love making this cheddar ranch beef and corn pasta bake when I want something hearty, creamy, and deeply comforting. It’s the kind of dish I put together on a busy evening and still feel proud serving at the table. The combination of savory beef, sweet corn, ranch seasoning, and melted cheddar creates a cozy meal that always hits the spot.

Why You’ll Love This Recipe

I enjoy this recipe because it’s simple, filling, and packed with familiar flavors. I like how the ranch seasoning brings everything together without needing a long list of spices. I also appreciate that it’s a one-dish meal that feeds a crowd and reheats beautifully, which makes it perfect for leftovers or meal prep.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12 oz (340 g) pasta (penne or rotini)
1 lb (450 g) ground beef
1 cup sweet corn kernels (fresh, frozen, or canned, drained)
1 packet (1 oz / 28 g) ranch seasoning mix
1 cup sour cream
1 cup milk
2 cups shredded cheddar cheese
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil
Salt, to taste
Black pepper, to taste
Optional: chopped parsley or green onions for garnish

directions

I start by preheating the oven to 375°F (190°C) and lightly greasing a baking dish. I cook the pasta until al dente, then drain it and set it aside. In a large skillet, I heat the olive oil and cook the onion until soft. I add the garlic and ground beef, cooking until the beef is fully browned, then season lightly with salt and pepper.

Next, I stir in the ranch seasoning, corn, sour cream, and milk, letting everything simmer for a couple of minutes until creamy. I add the cooked pasta and mix until it’s well coated. I transfer everything to the baking dish, sprinkle cheddar cheese on top, and bake uncovered until bubbly and lightly golden. After resting for a few minutes, it’s ready to serve.

Servings and timing

I usually make this recipe for 6 servings.
Prep time is about 15 minutes.
Cook time is around 30 minutes.
Total time comes to approximately 45 minutes.

Variations

I sometimes swap the ground beef for ground turkey when I want a lighter version. When I’m craving heat, I add jalapeños or red pepper flakes.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm individual portions in the microwave or reheat the whole dish in the oven at 350°F (175°C) until heated through. I add a splash of milk if it looks a bit dry.

FAQs

Can I make this pasta bake ahead of time?

I often assemble it ahead, cover it tightly, and refrigerate it for up to 24 hours before baking.

Can I freeze this dish?

I find it freezes well after baking. I let it cool completely, then freeze it tightly wrapped for up to 2 months.

What pasta works best for this recipe?

I prefer short pasta like penne or rotini because they hold the sauce really well.

Can I add vegetables to this bake?

I like adding bell peppers, spinach, or peas when I want extra veggies mixed in.

How do I keep the pasta from drying out?

I make sure not to overbake it and sometimes cover it loosely with foil if the top browns too fast.

Conclusion

I keep coming back to this cheddar ranch beef and corn pasta bake because it’s comforting, easy, and incredibly satisfying. It’s one of those recipes I rely on when I want a dependable dinner that everyone enjoys and always asks for again.