Creamy Ranch Beef Pasta is the ultimate comfort food, savory, rich, and loaded with flavor. This easy weeknight dinner features tender pasta tossed with ground beef in a creamy ranch-infused sauce, finished with melty cheddar and Parmesan cheese. It’s the kind of cozy, satisfying meal that’s perfect for busy nights when you need something quick, filling, and family-friendly. If you love hearty one-pot dinners, you’ll also want to check out our One-Pot Pizza Casserole!
Why You’ll Love Creamy Ranch Beef Pasta
This dish is all about balance: al dente pasta holds the creamy sauce beautifully, while ground beef brings hearty, meaty depth. Ranch seasoning adds that signature tangy herb flavor, while sharp Parmesan and mild cheddar bring a cheesy richness that ties everything together. A little canned corn adds a pop of sweetness and texture, but feel free to customize it with whatever veggies you have on hand.
Ingredient Tips & Substitutions
- Pasta: Farfalle (bowtie pasta) works great because the ridges catch the sauce, but feel free to use penne, rotini, or even homemade pasta. Whatever you choose, don’t forget to reserve a bit of pasta water—it helps loosen the sauce if needed.
- Ground Beef: Lean ground beef gives the dish a hearty foundation. For a lighter option, ground turkey or chicken work just as well.
- Corn: Canned corn adds sweetness and crunch. No corn? Try peas, diced peppers, or frozen mixed vegetables.
- Heavy Cream: This gives the sauce its silky texture. Half-and-half or whole milk can work in a pinch, though the sauce may be slightly less rich.
- Ranch Seasoning: Homemade ranch seasoning is a great way to control flavor and salt content, but store-bought works just fine. A touch of paprika and black pepper round out the seasoning.
- Cheese: Cheddar melts smoothly into the sauce, while Parmesan gives it a savory edge. Mozzarella or Colby Jack are good stand-ins if needed.
Customize with Vegetables
Adding more veggies is an easy way to make this meal even more nutritious. Spinach, broccoli, mushrooms, or peas all blend beautifully into the creamy sauce. Just sauté or steam them before mixing them into the pasta to maintain texture and flavor.
What to Serve with Creamy Ranch Beef Pasta
To round out your meal, pair Creamy Ranch Beef Pasta with:
- Garlic Breadsticks or Focaccia
- Parmesan Kale Salad
- Roasted Carrots or Brussels Sprouts
- Toasted baguette slices or easy dinner rolls
Storage & Reheating Tips
Let leftovers cool completely before transferring them to an airtight container. Store in the refrigerator for up to 4 days. To reheat:
- Microwave: Heat in 30-second intervals, stirring in between. Add a splash of milk or cream if the sauce thickens too much.
- Stovetop: Warm over low heat, stirring frequently. Add a little milk or cream to bring the sauce back to life.
This recipe is perfect for meal prep—make a batch on Sunday and enjoy it throughout the week. It also freezes well for up to two months. Just thaw in the fridge overnight before reheating.
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) sweet corn, drained
- 1½ cups heavy whipping cream
- ¼ cup dry ranch seasoning mix
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup mild cheddar cheese, shredded
- ½ cup 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 the 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 to 10 minutes. Drain any excess grease.
- Add the butter and minced garlic to the skillet, stirring and cooking for about 1 minute until fragrant.
- Stir in the corn, heavy whipping cream, dry ranch seasoning mix, paprika, and black pepper. Bring the mixture 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 has fully melted and the sauce is smooth.
- Add the cooked pasta to the skillet and stir until the pasta is evenly coated in the sauce. If the sauce is too thick, gradually stir in reserved pasta water a little at a time until you reach your desired consistency.
- Garnish with chopped fresh parsley and additional grated Parmesan cheese. Serve warm.
This recipe is adapted from Iamhomesteader’s Creamy Ranch Beef Pasta.
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It was really good. We found the entire box of the farfalle seemed like too much pasta for us. Didn’t add the corn, and instead of the Parmesan we added an additional 1/2 c of cheddar. Will definitely make again.