Creamy Ranch Beef Pasta is a rich and comforting dish with al dente pasta, ground beef, and a creamy sauce made with ranch seasoning, cheddar, and Parmesan. It lives up to its name—creamy, ranchy, beefy, and full of pasta! Perfect as a simple, filling weeknight meal the whole family loves! If you are looking for another easy dinner that is just as comforting, try my One Pot Spaghetti.
Ingredients & Substitutions
- Pasta: Farfalle pasta is a fun pasta to use because it is shaped like bow ties! Plus, it is perfect for holding onto all of that deliciously creamy sauce. But, any pasta you have on hand will work–even homemade-shaped pasta! No matter the pasta, be sure to reserve about a cup of pasta water
- Ground Beef: To make the pasta dish more filling and hearty, I added ground beef. Ground chicken or ground turkey would be great alternatives if preferred.
- Corn: The canned corn adds a sweet and slightly crunchy texture to the dish, balancing the creamy sauce and beef. (I love corn in recipes like this one.) It also brings some color to the meal. If you don’t have corn, you can use peas, diced bell peppers, or even frozen mixed vegetables as alternatives.
- Heavy Whipping Cream: Heavy whipping cream (heavy cream) makes the sauce smooth, creamy, and rich. It helps everything come together and gives the dish a velvety texture. If you don’t have heavy cream, you can use half-and-half or whole milk.
- Ranch Seasoning Mix: Each bite is full of ranch flavor because of the ranch seasoning mix. I have a wonderful and flavorful homemade ranch seasoning that is perfect for this recipe. Store-bought would also work. I also added paprika and black pepper for additional seasonings.
- Cheese: Mild cheddar cheese adds a creamy, cheesy flavor that’s not too sharp, making it perfect for kids and anyone who likes a smooth taste. Parmesan cheese brings a little tanginess and extra richness to the sauce. Together, they create a balanced, flavorful cheese sauce that isn’t too overpowering. If you don’t have these cheeses, you could substitute them with mozzarella or any cheese you like! I like to have extra parmesan on hand for garnish, too!
How To Customize Creamy Ranch Beef Pasta With Vegetables
You can easily add more vegetables to Creamy Ranch Beef Pasta! Vegetables like spinach, broccoli, peas, or mushrooms are great choices. Just cook them before adding them to the pasta so they mix well with the creamy sauce. It’s a simple way to add extra flavor and make your meal healthier!
Best Sides To Serve With Creamy Ranch Beef Pasta
Here are a few delicious side dishes that I would serve with creamy ranch beef pasta:
- Garlic Breadsticks
- Focaccia Breadsticks
- Easy Dinner Rolls
- Toasted Baguette (Crostini)
- Roasted carrots or Roasted Brussels sprouts
- Roasted Potatoes
How To Store & Reheat Creamy Ranch Beef Pasta
To store and reheat Creamy Ranch Beef Pasta, first let the pasta cool down, then place it in an airtight container. Keep it in the refrigerator for up to 3-4 days. When ready to eat, you can reheat it in the microwave by placing the pasta in a microwave-safe bowl, heating it in 30-second bursts, and stirring in between. If the sauce becomes too thick, add a little milk or cream. Alternatively, you can reheat it on the stovetop by warming it on low heat, stirring often. Add a bit of milk or cream to make the sauce creamy again. This will help your leftovers stay just as tasty!
Creamy Ranch Beef Pasta
Ingredients
- 12 ounces farfalle pasta
- 1 pound ground beef
- 3 tablespoons unsalted butter
- 1 teaspoon garlic, minced
- 1 can (15 ounces) corn, drained
- 1 ½ cups (357 g) heavy whipping cream
- ¼ cup dry ranch seasoning mix
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup (113 g) mild cheddar cheese, shredded
- ½ cup (50 g) Parmesan cheese, grated, plus more for garnish
- fresh parsley, chopped for garnish
Instructions
- Cook the farfalle pasta al dente according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set both aside.
- In a large skillet over medium heat, cook the ground beef until browned and no pink remains, about 8-10 minutes. Drain any excess grease.
- Add the butter and minced garlic to the skillet, cooking for 1 minute.
- Stir in the corn, heavy cream, ranch seasoning mix, paprika, and black pepper. Bring to a gentle simmer.
- Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Add the cooked pasta to the skillet and stir until evenly coated with the sauce. If the sauce is too thick, gradually add pasta water until you reach the desired consistency.
- Garnish with fresh parsley and parmesan cheese. Serve warm.
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What the Test Kitchen had to say about this recipe:
Autumn
This is wonderfully creamy, beefy, and full of ranch flavor! We increased the ranch, and I think it is perfect now.
Elizabeth
I really liked this pasta dish! It was filling, and I think people of all ages will love it!
Annabelle
This is a hearty dish that will fill you up–perfect for weeknight meals.
Bella
So creamy and ranchy, which I love! Solid recipe!
Stephanie
This is a recipe that you should have on hand for any night of the week, or any time you need a flavorful pasta dish!
