Cheddar Ranch Ground Beef Pasta Bake turns simple pantry ingredients—ground beef, pasta, ranch seasoning, cream soup, sour cream, and cheese—into an ultra‑comforting, oven‑baked dinner. Cooked pasta and browned beef are mixed with a creamy ranch sauce made from condensed soup, sour cream, milk, and a packet of ranch mix, then tossed with cheddar and baked until bubbly.
The ranch seasoning adds tangy, herby flavor that cuts through the richness, while the cheddar and mozzarella form a gooey, golden top. It’s a perfect weeknight casserole: minimal prep, one big pan of hearty food, and leftovers that reheat beautifully.
Equipment
- 9×13‑inch (or similar 3–4 quart) baking dish, greased.
- Large skillet for browning ground beef and mixing the base.
- Large pot for boiling pasta.
- Mixing bowl (optional, if you prefer to mix sauce and pasta separately).
- Whisk, spatula, measuring cups and spoons.
Ingredients
This template closely follows common Cheddar Ranch beef pasta bakes and casseroles.
- 1 lb (450 g) ground beef.
- 8–12 oz (about 225–340 g) short pasta, such as penne, rotini, shells, or macaroni (about 3 cups cooked).
- 1 small onion, finely diced (optional but common).
- 1–2 cloves garlic, minced, or ½–1 teaspoon garlic powder.
Creamy ranch sauce:
- 1 can (10.5 oz / ~300 g) cream of chicken or cream of mushroom soup.
- 1 cup sour cream.
- ¼–½ cup milk or beef broth to loosen the sauce.
- 1 packet (about 1 oz / 28 g) ranch seasoning mix, or about 3 tablespoons dry ranch seasoning.
Cheese and extras:
- 1–1½ cups shredded cheddar cheese.
- ½–1 cup shredded mozzarella or Colby Jack (optional blend for extra melt).
- ½ teaspoon black pepper, or to taste.
- ¼–½ teaspoon smoked or sweet paprika (optional).
- Salt, to taste (go light; ranch mix and soup are salty).
Optional add‑ins (flexible):
- 1 cup corn kernels (fresh, frozen, or canned, drained).
- ½ green bell pepper + ½ red bell pepper, diced.
- Cooked, crumbled bacon for topping.
Instructions And Steps
1. Cook the pasta
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until just al dente (slightly firm to the bite). Drain well and set aside; if it will sit for a while, toss with a small drizzle of oil to prevent sticking.
2. Brown the ground beef
While the pasta cooks, heat a large skillet over medium‑high heat. Add the ground beef (and diced onion, if using). Cook, breaking the meat into crumbles, until it is browned and no pink remains and the onion is softened. Drain off excess grease, leaving just a thin coating for flavor.
Stir in the minced garlic (or garlic powder) and cook for another 30–60 seconds until fragrant. Season lightly with black pepper and a small pinch of salt at this stage to start layering flavor.
3. Make the cheddar ranch sauce
In a mixing bowl, whisk together the cream soup, sour cream, ranch seasoning packet, and milk or broth until the mixture is smooth and fully combined. Fold in about ½–1 cup of shredded cheddar so some cheese melts into the sauce base.
Alternatively, you can add the soup, sour cream, ranch, and liquid directly to the skillet with the browned beef and whisk or stir until smooth, saving a bowl.
Taste the sauce and adjust seasoning. Ranch mix and soup bring a lot of salt and flavor, so you may only need extra black pepper and possibly a pinch of paprika or onion powder.
4. Combine beef, pasta, and sauce
In the skillet (if large enough) or a big mixing bowl, combine the drained pasta with the browned beef mixture. Pour the cheddar ranch sauce over the top and gently stir or fold until the pasta and beef are evenly coated.
If you’re adding corn, diced peppers, or other veggies, fold them into the mixture now. The casserole mixture should be creamy and scoopable—if it looks too thick, stir in a splash more milk or broth.
Transfer the mixture to the greased 9×13‑inch baking dish, spreading it into an even layer from edge to edge. Sprinkle the remaining cheddar and any mozzarella/Colby Jack over the top to form a generous cheese layer. If you like, reserve a small portion of cheese to add in the last few minutes of baking for extra gooeyness.
5. Bake
Preheat the oven to 350–375°F (175–190°C). Many similar casseroles bake around 350°F for 20–30 minutes.
Bake uncovered for 20–25 minutes, or until the casserole is hot and bubbly and the cheese on top is fully melted. If you want a deeper golden top, you can switch to broil for the last 2–3 minutes, watching carefully so the cheese doesn’t burn.
Let the Cheddar Ranch Ground Beef Pasta Bake rest for 5–10 minutes after removing it from the oven so the sauce thickens slightly and the pieces hold together better when scooped. Garnish with chopped parsley or green onions if you like a bit of color.
Serve hot with a side salad, garlic bread, or steamed veggies to balance the richness.
Tips And Tricks
Cook pasta to al dente so it doesn’t become mushy when baked. Pasta will continue to soften in the oven as it absorbs some of the creamy sauce, so avoid overcooking it in the boiling stage.
Use full‑fat sour cream and real cheese (not pre‑shredded if possible) for the smoothest, richest sauce. Several creamy ranch and beef pasta recipes note that reduced‑fat dairy and pre‑shredded cheese can result in a grainier, less cohesive sauce.
Ranch seasoning is salty and flavorful—go easy on additional salt. Start with none or just a pinch in the meat stage and taste after mixing the sauce; you can always add a bit of salt at the end if needed.
If the bake looks dry before baking, stir in a little extra milk or broth. The mixture should look creamy and moist going into the oven; it will firm slightly as it bakes and then sets while resting.
For more texture and flavor, add vegetables like corn, diced bell peppers, or even peas. Recipes for similar ranch beef bakes often include corn and peppers for sweetness and color, which pair well with the ranch and cheddar.
This casserole reheats very well. Leftovers can be stored in the fridge and reheated in the microwave or oven. Adding a splash of milk or broth and an extra sprinkle of cheese before reheating can bring back some creaminess if it has thickened in the fridge.
Variations
BBQ ranch version:
Swap part of the soup/milk mixture for a combination of ranch dressing and BBQ sauce, as in some BBQ ranch beef bakes, for a tangy, smoky twist. Mix cooked pasta and beef with Velveeta or extra cheddar, fire‑roasted tomatoes, green chiles, ranch, and BBQ, then bake until bubbly.
Loaded bacon ranch:
Add cooked, crumbled bacon into the pasta mixture and/or sprinkle it over the top along with the cheese. This turns the casserole into a “loaded” bacon ranch cheeseburger‑style bake.
No‑soup from‑scratch sauce:
Instead of canned soup, make a simple cheese sauce: melt butter, whisk in flour to make a roux, then whisk in milk and a bit of broth until thickened. Stir in ranch seasoning and cheddar until melted, then combine with beef and pasta. This gives more control over ingredients while keeping the same ranch‑cheddar flavor profile.
One‑pot skillet style:
Follow the pattern in some beef & cheddar ranch pasta skillet recipes: brown the beef, add ranch seasoning, broth, milk, and uncooked pasta, then simmer until the pasta is tender. Finish by stirring in cheddar and sour cream right in the skillet and skip the oven entirely for a stove‑top version.
Veggie‑heavy:
Bulk out the casserole with extra vegetables like broccoli florets, zucchini, or spinach for a more balanced meal. Lightly steam or sauté firmer vegetables before mixing them into the casserole so they reach the right tenderness in the same bake time.
Gluten‑free / lighter:
Use gluten‑free pasta and a gluten‑free cream soup (or from‑scratch sauce) to make it gluten‑friendly. For a lighter version, use extra‑lean beef, reduced‑fat sour cream, and a bit less cheese, relying on herbs and ranch seasoning for flavor.
Cheddar Ranch Ground Beef Pasta Bake takes the irresistibly tangy, herby taste of ranch and pairs it with melty cheddar, tender pasta, and savory ground beef for a comforting, oven‑baked meal that’s simple to assemble and guaranteed to satisfy.
