Description
A cozy, cheesy, soul-satisfying dinner that practically cooks itself. Tender ground beef, sweet corn, bowtie pasta, and a creamy, tangy ranch-cheese sauce come together in your slow cooker for a weeknight hero everyone will love.
Ingredients
Protein & Pasta:
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1 lb ground beef (80/20 recommended; turkey or sausage optional)
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3 cups bowtie pasta (farfalle; rotini or penne also work)
Veggies & Flavor:
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1 can (15 oz) sweet corn, drained (or frozen/thawed)
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1 packet ranch seasoning mix
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½ tsp garlic powder
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½ tsp black pepper
Creamy Base:
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1 cup cream cheese, softened
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½ cup milk (whole milk for richness; plant-based works)
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1 cup shredded cheddar cheese
Optional Garnishes:
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Chopped parsley or chives
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Hot sauce or red pepper flakes
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Garlic bread or side salad
Instructions
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Brown the beef: Cook ground beef over medium heat until no pink remains. Drain excess grease. Optional: sauté onions or bell peppers for extra flavor.
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Build the sauce: Transfer beef to the slow cooker. Add corn, ranch seasoning, cream cheese (cut into tablespoons), milk, garlic powder, and black pepper. Stir gently—don’t worry if slightly separated.
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Slow cook: Cover and cook on LOW for 4 hours (or HIGH for 2 hours if short on time).
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Cook pasta: About 20 minutes before the slow cooker finishes, cook bowtie pasta in salted boiling water until al dente. Drain.
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Combine & finish: Stir hot pasta and shredded cheddar into the slow cooker. Mix gently until cheese melts and sauce thickens.
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Serve: Scoop into bowls and garnish with parsley/chives, hot sauce, or red pepper flakes. Optional: serve with garlic bread or a fresh salad.
Notes
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Extra cheesy & bold: Swap cheddar for pepper jack; add diced green chiles.
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Veggie boost: Stir in spinach, roasted veggies, or bell peppers before adding pasta and cheese.
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Lighter version: Use ground turkey, low-fat cream cheese, and milk or broth instead of whole milk.
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Thicken sauce: Mix 1 tbsp cornstarch with 2 tbsp cold water; stir in last 15–20 mins of cooking if needed.
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Make ahead: Brown beef and mix with sauce ingredients (minus pasta and cheddar) the night before. Add 15–20 mins to cook time if starting cold.
Nutrition
- Calories: 420 Cal Per Serving
- Fat: 20 g
- Carbohydrates: 35 g
- Protein: 25 g