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Cheesy Ranch Rotini Bake with Beef

Cheesy ranch pasta bake featuring rotini baked in a ranch-seasoned cream sauce with ground beef, finished with a golden three-cheese crust. This easy pasta bake turns weeknight ingredients into a bubbly, comfort-food casserole.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Cheesy ranch beef rotini bake
  • 1.5 lb ground beef
  • 1 onion
  • 3 garlic cloves minced
  • 1 can (1 oz) ranch seasoning mix
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 0.5 cup milk
  • 1 can (10 oz) Rotel tomatoes
  • 3 cup rotini pasta cooked and drained
  • 2 cup cheddar cheese shredded
  • 0.5 cup mozzarella shredded
  • fresh chives for garnish

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a 9x13 baking dish so the pasta releases easily after baking.
Brown the beef
  1. Brown the ground beef with the diced onion; drain excess fat so the casserole isn’t greasy.
  2. Add the minced garlic and ranch seasoning and cook for 1 minute to bloom the seasoning.
Make the ranch cream mixture
  1. Whisk the cream of chicken soup, sour cream, and milk until smooth, then stir in the Rotel tomatoes for an even sauce.
Assemble
  1. Combine the cooked and drained rotini, beef mixture, and soup mixture in a large bowl and toss well until everything is coated.
  2. Transfer the mixture to the greased baking dish and spread into an even layer.
  3. Top with shredded cheddar and mozzarella so it bakes into a golden crust.
Bake
  1. Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and bubbly around the edges.
Serve
  1. Garnish with fresh chives right before serving for a fresh, colorful finish.

Notes

For best melting, shred cheddar and mozzarella fresh (or use pre-shredded and spread evenly) so the top browns without dry spots. Refrigerate leftovers in an airtight container up to 4 days; reheat at 350°F until warmed through. Freezing is yes: cool completely, freeze up to 2 months, and thaw overnight in the fridge before reheating. For a lighter option, use low-fat sour cream and reduced-fat cheeses to cut calories while keeping the ranch flavor.