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Crispy Loaded Cheddar Ranch Beef and Sweet Corn Rotini Bake

A comforting casserole of rotini pasta, seasoned ground beef, sweet corn, and crispy cheddar topped with breadcrumbs, perfect for busy summer nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces rotini pasta
  • 1 pound ground beef Seasoned with salt and pepper
  • 1 cup sweet corn Canned or frozen
  • 1 packet ranch seasoning mix
  • 1 cup shredded cheddar cheese For topping
  • 1 cup sour cream Or Greek yogurt for a healthier twist
  • 1 cup breadcrumbs For extra crunch
  • to taste Salt and pepper
  • optional Fresh parsley or chives For garnish

Method
 

Cooking
  1. Begin by boiling a pot of salted water. Add the rotini pasta and cook according to the package instructions until al dente. Drain and set aside.
  2. In a large skillet, heat a splash of oil over medium heat. Add the ground beef, seasoning it with salt and pepper. Cook until browned, which should take about 5-7 minutes.
  3. To the browned beef, add the cooked rotini, sweet corn, ranch seasoning, and sour cream. Stir until everything is well combined.
  4. Preheat your oven to 350°F (175°C). Transfer the mixture into a baking dish. Sprinkle the shredded cheddar cheese over the top, followed by an even layer of breadcrumbs.
  5. Place the baking dish in the oven and bake for about 20-25 minutes, or until the cheese is melted and the breadcrumbs are golden brown.
  6. Once done, garnish with fresh parsley or chives if desired. Serve warm and enjoy!

Notes

Leftover bake can be stored in an airtight container in the fridge for up to four days. For reheating, microwave or oven until warmed through. Adding extra cheese before reheating is optional.