The first time I made this Cheddar Ranch Ground Beef Pasta Bake, I was just trying to clear out some pantry staples on a hectic weeknight. I remember the moment I pulled it from the oven—the golden, bubbly cheese, the incredible aroma of ranch and beef wafting through my kitchen, and the immediate, unanimous “wow” from my family. It’s that magical, cozy casserole that feels like a hug in a dish, combining familiar flavors into something uniquely comforting. It’s become my absolute go-to for feeding a crowd, meal prepping, or just ending a tough day on a deliciously cheesy note.
Ingredients
- 1 pound lean ground beef (85/15 or 90/10 works best)
- 12 ounces (about 3 cups) dry short pasta like elbows, penne, or rotini
- 1 (10.5 oz) can condensed cream of chicken soup (don’t skip this!)
- 1 cup sour cream
- 1 (1 oz) packet dry ranch seasoning mix
- 1 cup milk (I use 2% or whole)
- 2 cups shredded sharp cheddar cheese, divided
- 1/2 cup freshly grated Parmesan cheese
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- Salt and black pepper to taste
- Optional garnish: fresh chopped parsley or chives
Let’s talk ingredients for a second. I’ve tried this with ground turkey, and while it works, the beef gives a richer flavor that stands up to the ranch. That packet of ranch seasoning is non-negotiable—it’s the secret weapon that makes this dish so uniquely tasty. For the condensed soup, cream of chicken is my top choice for depth, but cream of mushroom is a fine substitute. And please, grate your own cheddar if you can. The pre-shredded stuff has anti-caking agents that can make your sauce a bit grainy. Freshly grated melts so much smoother and creamier.(See the next page below to continue…)