I like this recipe because it’s hearty, easy, and full of familiar flavors that everyone loves. The ranch seasoning adds a delicious tang that cuts through the creamy sauce, while the corn gives a touch of sweetness that balances everything out. It’s the perfect blend of cheesy, creamy, and savory, and it comes together with pantry staples I usually have on hand. Plus, it reheats beautifully, making it great for meal prep or leftovers.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.) 12 oz rotini pasta (about ¾ of a 16 oz box) 1 lb ground beef 1 small onion, diced 2 cloves garlic, minced 1 (1 oz) packet ranch seasoning mix 1 cup frozen sweet corn (or canned, drained) 1 (10.5 oz) can cream of mushroom soup ½ cup sour cream 1 cup milk 2 cups shredded cheddar cheese, divided ½ cup mozzarella cheese (optional, for topping) Salt & pepper, to taste 1 tbsp olive oil or butter (if needed for sautéing)
Directions
Cook the pasta: I bring a large pot of salted water to a boil and cook the rotini until just al dente, about 1–2 minutes less than the package directions. I drain it and set it aside.
Cook the beef mixture: In a large skillet over medium heat, I brown the ground beef until fully cooked. I add the diced onion and cook for about 3–4 minutes until softened, then stir in the minced garlic and cook for another 30 seconds. If there’s extra grease, I drain it off.
Make the sauce: I lower the heat and stir in the ranch seasoning, corn, cream of mushroom soup, sour cream, and milk. I mix well until everything combines into a smooth, creamy sauce. Then I stir in 1 ½ cups of the cheddar cheese and let it melt into the mixture.
Assemble the bake: I preheat the oven to 375°F (190°C). In a large bowl—or right in the pot I cooked the pasta in—I combine the cooked rotini and beef mixture until evenly coated. I pour it into a greased 9×13-inch baking dish, then sprinkle the remaining ½ cup of cheddar and the mozzarella over the top.
Bake: I bake uncovered for 20–25 minutes, until the cheese is melted, bubbly, and golden around the edges.
Serve: I let it rest for 5 minutes before serving so it sets slightly. I sometimes garnish with chopped parsley or green onions for a fresh finish.
I like to make this dish my own depending on what I have. For a little spice, I stir in diced jalapeños, hot sauce, or crushed red pepper flakes. When I want extra veggies, I add sautéed bell peppers, spinach, or mushrooms. I can also swap ground beef for ground turkey or chicken for a lighter version, or use pepper jack cheese instead of cheddar for a kick of heat.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and bake at 350°F (175°C) for about 15 minutes, or until heated through. It also reheats well in the microwave in short intervals. If it thickens up after chilling, I stir in a splash of milk before reheating to restore its creamy texture.
FAQs
Can I make this ahead of time?
Yes, I can assemble it up to a day in advance, cover it tightly, and refrigerate it. When ready, I bake it as directed, adding 5–10 extra minutes.
Can I freeze it?
Yes, I can freeze the baked casserole (cooled completely) for up to 3 months. I thaw it overnight in the refrigerator before reheating.
Can I use another type of pasta?
Absolutely. Penne, macaroni, or shells work just as well as rotini.
What if I don’t have cream of mushroom soup?
I can substitute cream of chicken or cream of celery soup with great results.
Can I make it spicier?
Yes, I add hot sauce, crushed red pepper flakes, or diced jalapeños to amp up the heat.
How do I make it more saucy?
I increase the milk slightly or add a bit more sour cream for a creamier consistency.
Can I use fresh corn instead of frozen?
Yes, I can use fresh corn kernels—just sauté them briefly before adding.
What kind of cheese works best?
Cheddar gives the best flavor, but mozzarella adds stretchiness. I sometimes mix in Monterey Jack or Colby for variety.
Can I make it vegetarian?
Yes, I skip the beef and use cooked lentils, crumbled tofu, or extra vegetables in its place.
How do I get a golden top?
I bake it uncovered and finish it under the broiler for 1–2 minutes if I want that perfect browned crust.
Conclusion
I love how this cheesy ranch rotini bake with beef and sweet corn brings together comfort, convenience, and crave-worthy flavor in every bite. It’s rich, creamy, and full of satisfying textures, with the ranch seasoning tying it all together. Whether I’m feeding the family or prepping for leftovers, this dish always delivers warm, cheesy perfection straight from the oven.
This Cheesy Ranch Rotini Bake with Beef and Sweet Corn is a comforting, creamy casserole that combines tender pasta, savory ground beef, sweet corn, and tangy ranch seasoning. It’s baked until bubbly and golden for the ultimate weeknight dinner that’s both hearty and family-friendly.
Ingredients
12 oz rotini pasta (about ¾ of a 16 oz box)
1 lb ground beef
1 small onion, diced
2 cloves garlic, minced
1 (1 oz) packet ranch seasoning mix
1 cup frozen sweet corn (or canned, drained)
1 (10.5 oz) can cream of mushroom soup
½ cup sour cream
1 cup milk
2 cups shredded cheddar cheese, divided
½ cup mozzarella cheese (optional, for topping)
Salt & pepper, to taste
1 tbsp olive oil or butter (if needed for sautéing)
Instructions
Cook the pasta: Bring a large pot of salted water to a boil and cook rotini until just al dente (1–2 minutes less than package directions). Drain and set aside.
Cook the beef mixture: In a large skillet over medium heat, brown the ground beef until fully cooked. Add diced onion and cook 3–4 minutes until softened. Stir in garlic and cook for 30 seconds. Drain excess grease if needed.
Make the sauce: Lower the heat and stir in ranch seasoning, corn, cream of mushroom soup, sour cream, and milk. Mix until creamy, then stir in 1½ cups cheddar until melted and smooth. Season with salt and pepper to taste.
Assemble the bake: Preheat oven to 375°F (190°C). Combine the cooked pasta and beef mixture in a large bowl or pot. Pour into a greased 9×13-inch baking dish. Sprinkle remaining ½ cup cheddar and mozzarella on top.
Bake: Bake uncovered for 20–25 minutes, or until the cheese is melted, bubbly, and golden around the edges.
Serve: Let rest 5 minutes before serving. Garnish with parsley or green onions if desired.
Notes
Use ground turkey or chicken for a lighter option.
To add spice, stir in diced jalapeños, hot sauce, or crushed red pepper flakes.
Extra veggies like bell peppers, spinach, or mushrooms can be added for more nutrition.
Swap cream of mushroom soup for cream of chicken or celery soup if preferred.
For an extra golden top, broil for 1–2 minutes before serving.
