Description

Velvety Ranch Beef & Sweet Corn Penne Bake

Name: Velvety Ranch Beef & Sweet Corn Penne Bake
Ingredients: 1 lb ground beef (80/20 blend; substitute turkey, chicken, or plant-based if desired); 1 (15 oz) can sweet corn, drained (or 1 ½ cups thawed frozen corn); 1 packet ranch seasoning mix (dry); 1 cup cream cheese, softened; ½ cup sour cream (or Greek yogurt); 2 cups cooked penne pasta (al dente); 1 cup shredded mozzarella cheese; ½ cup grated Parmesan cheese; Salt and pepper, to taste; Optional garnish: chopped green onions, parsley, or chives; Veggie load-up: add spinach, roasted red peppers, onions, garlic; Southwest spicy: Mexican-blend cheese, green chiles, taco seasoning, cilantro, avocado crema; Chicken & bacon: substitute chicken for beef, add crumbled bacon; Lighter version: use lean turkey, low-fat cream cheese, low-fat sour cream, part-skim mozzarella; Gluten-free: use gluten-free penne and ranch seasoning

A creamy, cheesy, crowd-pleasing comfort food bake with ranch-seasoned beef, sweet corn, and tender penne pasta.

Ingredients

Scale

1 lb ground beef (80/20 blend; substitute turkey, chicken, or plant-based if desired)
1 (15 oz) can sweet corn, drained (or 1 ½ cups thawed frozen corn)
1 packet ranch seasoning mix (dry)
1 cup cream cheese, softened
½ cup sour cream (or Greek yogurt)
2 cups cooked penne pasta (al dente)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
Salt and pepper, to taste
Optional garnish: chopped green onions, parsley, or chives

Optional twists:

Veggie load-up: add spinach, roasted red peppers, onions, garlic
Southwest spicy: Mexican-blend cheese, green chiles, taco seasoning, cilantro, avocado crema
Chicken & bacon: substitute chicken for beef, add crumbled bacon
Lighter version: use lean turkey, low-fat cream cheese, low-fat sour cream, part-skim mozzarella
Gluten-free: use gluten-free penne and ranch seasoning

Instructions

Preheat Oven: 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Brown Beef: In a skillet over medium-high, cook ground beef until no pink remains. Drain most fat, leaving ~1 tbsp for flavor.
Make Sauce: Reduce heat to low. Add ranch seasoning, softened cream cheese, and sour cream to the beef. Stir until smooth and creamy (2–3 min).
Combine Pasta & Corn: Stir in drained corn and cooked penne until evenly coated with sauce.
Transfer & Top: Pour mixture into prepared baking dish. Sprinkle mozzarella and Parmesan over the top.
Bake: 20–25 minutes until cheese is melted, bubbly, and golden. Optional: broil 1–2 minutes for extra browning—watch closely!
Rest & Serve: Let cool 5–10 minutes. Garnish with green onions or herbs. Serve with a salad or garlic bread.

Notes

Tips & Tricks

Sauce too thick? Add a splash of milk, beef broth, or pasta water.
Make ahead: Assemble (with cheese) and refrigerate up to 24 hours; add 5–10 min to baking time.
Freezing: Assemble unbaked, wrap tightly, freeze up to 2 months; thaw overnight before baking.
Pasta swap: Use rigatoni, ziti, shells, or other short pasta with ridges or tubes.