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Creamy, cheesy comfort food loaded with seasoned ground beef, sweet corn, ranch flavor, and tender bowtie pasta—baked bubbly and golden for the ultimate easy weeknight dinner.
12 oz bowtie (farfalle) pasta
1 lb ground beef
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet ranch seasoning mix
1 cup sweet corn (fresh, canned, or frozen)
1 cup sour cream
½ cup milk or heavy cream
1½ cups shredded cheddar cheese
½ cup shredded mozzarella or Monterey Jack
Salt & black pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Cook the pasta: Bring a large pot of salted water to a boil. Cook bowtie pasta until al dente. Drain and set aside.
Brown the beef: Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease. Add onion and garlic and cook 2–3 minutes until softened.
Make it creamy: Stir in ranch seasoning, sweet corn, sour cream, and milk (or heavy cream). Season lightly with salt and pepper. Simmer 2–3 minutes until creamy.
Assemble: Preheat oven to 375°F (190°C). Combine cooked pasta with the beef mixture. Transfer to a greased baking dish and spread evenly.
Top + bake: Sprinkle cheddar and mozzarella (or Monterey Jack) over the top. Bake uncovered 25–30 minutes, until bubbly and lightly golden.
Rest + serve: Let rest 5 minutes. Garnish with parsley if desired, then serve warm.
Corn options: Canned (drained), frozen (thawed), or fresh all work.
Make it spicier: Add a pinch of smoked paprika or crushed red pepper flakes (as you mentioned).
Extra creamy: Use heavy cream instead of milk, or add 2–4 oz cream cheese.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days. Reheat with a splash of milk to loosen the sauce.
Protein swap: Ground turkey or chicken works well with the ranch flavor.
Find it online: https://elladishes.com/sweet-corn-ranch-beef-bowtie-casserole/