Next, I add the cooked pasta to the skillet with the ground beef. Then it’s time to stir in the ranch dressing, diced tomatoes, and frozen vegetables. I find that the frozen veggies add a nice texture, and they cook perfectly with the heat of the pasta. Once everything is well combined, I season with salt and pepper to taste. Your kitchen will smell heavenly at this point!
Now comes the fun part: transferring everything to a greased 9×13 inch baking dish. I sprinkle half of the cheddar cheese on top before layering the pasta mixture in the dish, followed by the rest of the cheese. You can never go wrong with more cheese, right? I cover it with aluminum foil and pop it in the oven at 350°F (175°C) for about 20 minutes.
After 20 minutes, I like to remove the foil for the last 10 minutes to let that cheese get bubbly and golden. It’s always a delightful sight to see the melted cheese starting to ooze and crisp up just a bit. Once it’s out of the oven, I let it cool slightly, then sprinkle fresh parsley on top for a pop of color!
Pro Tips for Best Results
I tested this Cheddar Ranch Ground Beef Pasta Bake three ways to make sure it comes out perfect every time. First, I experimented with different cheeses. While cheddar is fantastic, adding a bit of mozzarella creates a beautifully stretchy texture that’s hard to resist. Trust me, if you’re feeling adventurous, mix it up!
Another tip I’ve discovered is to use fresh garlic instead of garlic powder for a sharper flavor. If you have the time to mince some fresh garlic cloves, do it! The aroma will take your meal to the next level, and your family will be wondering what your secret ingredient is.
Lastly, don’t skip the resting time after you take the bake out of the oven. Letting it sit for about 5-10 minutes allows the flavors to meld and makes it easier to serve without it falling apart. I learned this the hard way after a few hasty servings that ended up a tasty but messy pile!
Common Mistakes to Avoid
One mistake I’ve made when making this dish is overcooking the pasta before combining it with other ingredients. Remember, the pasta will continue cooking in the oven, so aiming for al dente is key to prevent it from becoming mushy. Nobody likes a soggy pasta bake! (See the next page below to continue…)