Description

Slow Cooker Creamy Ranch Beef & Corn Bowties

Name: Slow Cooker Creamy Ranch Beef & Corn Bowties
Ingredients: 1 lb ground beef (80/20 blend; or leaner, turkey, chicken, or plant-based); 3 cups bowtie (farfalle) pasta (short pasta like penne, shells, or rotini works too); 1 (15 oz) can sweet corn, drained (fresh or thawed frozen corn works); 1 packet ranch seasoning mix (dry); 1 cup cream cheese, softened; ½ cup milk (whole, 2%, or unsweetened alternative); 1 cup shredded cheddar cheese; ½ tsp garlic powder; ½ tsp black pepper; Optional garnish: fresh parsley, chives, extra black pepper, or paprika; Spicy Southwest: add green chiles, cumin, and use pepper jack cheese; top with sour cream and jalapeños.; Chicken & Bacon: swap beef for 2 cups cooked shredded chicken; stir in ½ cup cooked, crumbled bacon.; Veggie Load: sauté onions, mushrooms, spinach, or bell peppers with beef.; Gluten-Free: use GF pasta and ensure ranch seasoning is GF.

A comforting, creamy, cheesy slow-cooker pasta dish with ranch-seasoned beef, sweet corn, and bowtie pasta. Minimal effort, maximum cozy vibes!

Ingredients

Scale

1 lb ground beef (80/20 blend; or leaner, turkey, chicken, or plant-based)
3 cups bowtie (farfalle) pasta (short pasta like penne, shells, or rotini works too)
1 (15 oz) can sweet corn, drained (fresh or thawed frozen corn works)
1 packet ranch seasoning mix (dry)
1 cup cream cheese, softened
½ cup milk (whole, 2%, or unsweetened alternative)
1 cup shredded cheddar cheese
½ tsp garlic powder
½ tsp black pepper
Optional garnish: fresh parsley, chives, extra black pepper, or paprika

Optional variations:

Spicy Southwest: add green chiles, cumin, and use pepper jack cheese; top with sour cream and jalapeños.
Chicken & Bacon: swap beef for 2 cups cooked shredded chicken; stir in ½ cup cooked, crumbled bacon.
Veggie Load: sauté onions, mushrooms, spinach, or bell peppers with beef.
Gluten-Free: use GF pasta and ensure ranch seasoning is GF.

Instructions

Brown the Beef:
- Cook ground beef in a skillet over medium heat until no pink remains.
- Drain most grease and transfer beef to the slow cooker.
Add Creamy Base:
- Add drained corn, ranch seasoning, cream cheese (dollop it in several spots), milk, garlic powder, and black pepper.
- Stir until combined; it may look separated at first but will melt into creamy perfection during cooking.
Slow Cook:
- Cover and cook on LOW for 4 hours.
Cook Pasta Separately:
- About 20 minutes before slow cooker is done, cook bowtie pasta to al dente according to package instructions. Drain well.
Finish the Dish:
- Stir cooked pasta and shredded cheddar into the slow cooker.
- Mix until cheese melts into a creamy sauce. Adjust seasoning as needed.
Serve:
- Ladle into bowls and garnish with fresh parsley, chives, or a sprinkle of paprika.
- Pair with a crisp salad, steamed veggies, or garlic bread.

Notes

Sauce too thin? Let it sit 10–15 min or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold milk) and cook on high 10–15 min.
Make ahead: Assemble (without pasta and cheddar) and refrigerate overnight; add 15–30 min to cooking time.
Leftovers: Store in airtight container, up to 4 days. Reheat with a splash of milk.

Nutrition

Calories: 450 Cal per serving
Fat: 22g
Carbohydrates: 38g
Protein: 26g