Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Colander
- Wooden spoon
- Measuring cups and spoons
Step-by-Step Instructions
I always start by preheating my oven to 375°F (190°C) and greasing my 9×13 inch baking dish. Then, I bring a large pot of salted water to a boil and cook the bowtie pasta according to package directions, but for 1-2 minutes less than al dente. It will continue to cook in the saucy bake, so this prevents it from becoming mushy. I drain the pasta and return it to the pot. While the pasta cooks, I get the star of the show going. In my large skillet over medium-high heat, I brown the ground beef with the diced onion. As the beef loses its pink color, I stir in the entire packet of ranch seasoning. This is the flavor magic moment—the kitchen instantly smells herby and savory.
Once the beef is fully cooked and the onion is soft, I drain any excess grease. Then, I stir in the minced garlic and cook for just another minute until fragrant. Next, I add the drained corn, both cans of condensed soup (do not dilute), and the beef broth. I stir everything together until it forms a thick, creamy, and cohesive sauce. I let it simmer gently for about 5 minutes to let the flavors meld. Finally, I remove the skillet from the heat and stir in the sour cream. This adds a wonderful tang and creaminess that balances the saltiness of the ranch and soups perfectly.
Now, for the assembly. To the pot of drained pasta, I pour the entire skillet of beef and corn sauce. I also add one cup of the shredded cheddar cheese. Using a sturdy spoon, I mix everything together until the pasta is evenly coated in the creamy, chunky sauce and the cheese starts to melt into the warmth. The mixture will be thick and incredibly inviting. I pour this into my prepared baking dish, spreading it out into an even layer. (See the next page below to continue…)