why make this recipe
One-Pot Beef Cheddar Ranch Pasta is a fantastic dish for cozy comfort nights. It’s simple to prepare, using just one pot, which means fewer dishes to wash later. The creamy cheese, savory beef, and flavorful ranch seasoning create a delicious and satisfying meal. Perfect for busy weeknights or family gatherings, this recipe will warm your heart and please everyone at the table.
how to make One-Pot Beef Cheddar Ranch Pasta
Ingredients :
- 1 lb ground beef (lean or regular)
- 1 medium onion (finely chopped)
- 1 oz ranch seasoning mix (about 1 packet)
- 2 cups beef broth (or chicken broth)
- 3 cups small pasta shells (or substitute with rotini, penne)
- 1 cup shredded cheddar cheese (can substitute with mozzarella or pepper jack)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Directions :
- In a large skillet or Dutch oven, brown the ground beef with the chopped onion over medium-high heat for 5-7 minutes. Stir occasionally until the beef is fully cooked and the onion is soft.
- Sprinkle the ranch seasoning mix over the beef mixture and pour in the beef broth. Stir well, scraping any flavorful bits stuck to the bottom.
- Toss in the uncooked pasta shells, making sure they’re completely submerged in the broth. Bring everything to a gentle boil, then reduce heat to low and cover, simmering for 10-12 minutes until the pasta is tender.
- Stir in the shredded cheddar cheese. Continue cooking for another 1-2 minutes, mixing until the cheese is bubbling and creamy, coating the pasta perfectly.
- Remove from heat and dish out the pasta while it’s hot. Feel free to garnish with extra cheese or fresh herbs for a delightful finishing touch!
how to serve One-Pot Beef Cheddar Ranch Pasta
This dish is best served hot right after cooking. You can top it with extra cheese or some chopped fresh herbs like parsley or chives for added flavor. Serve it with a side salad or some crusty bread to soak up the delicious sauce.
how to store One-Pot Beef Cheddar Ranch Pasta
If you have leftovers, allow the pasta to cool down and store it in an airtight container in the fridge. It will be good for up to 3 days. You can also freeze it, but the texture may change slightly when reheated.
tips to make One-Pot Beef Cheddar Ranch Pasta
- Make sure to stir the pasta occasionally while it cooks to prevent it from sticking to the pot.
- Taste before serving, and add salt and pepper as needed to enhance the flavors.
- For an extra kick, consider adding some diced jalapeños or hot sauce, depending on your spice preference.
variation
You can easily swap out the ground beef for ground turkey or chicken for a lighter version. Additionally, add your favorite vegetables like bell peppers, spinach, or mushrooms for extra nutrition and flavor.
FAQs
1. Can I use a different type of pasta?
Yes, you can use different small pasta shapes like rotini, penne, or even fusilli. Just adjust the cooking time as needed according to the pasta you choose.
2. Is it possible to make this recipe vegetarian?
Absolutely! You can replace the ground beef with a plant-based meat substitute or just use a mix of vegetables for a hearty vegetarian version.
3. Can I make this recipe ahead of time?
Yes, you can prepare it ahead of time, store it in the fridge, and reheat it before serving. Keep in mind that the pasta may absorb more liquid as it sits, so you might want to add a little extra broth when reheating.
One-Pot Beef Cheddar Ranch Pasta
Ingredients
Main Ingredients
- 1 lb ground beef (lean or regular)
- 1 medium onion (finely chopped)
- 1 oz ranch seasoning mix (about 1 packet)
- 2 cups beef broth (or chicken broth)
- 3 cups small pasta shells (or substitute with rotini, penne)
- 1 cup shredded cheddar cheese (can substitute with mozzarella or pepper jack)
- Salt (to taste)
- Freshly ground black pepper (to taste)
Instructions
Cooking
- In a large skillet or Dutch oven, brown the ground beef with the chopped onion over medium-high heat for 5-7 minutes, stirring occasionally until the beef is fully cooked and the onion is soft.
- Sprinkle the ranch seasoning mix over the beef mixture and pour in the beef broth. Stir well, scraping any flavorful bits stuck to the bottom.
- Toss in the uncooked pasta shells, making sure they're completely submerged in the broth. Bring everything to a gentle boil, then reduce heat to low and cover, simmering for 10-12 minutes until the pasta is tender.
- Stir in the shredded cheddar cheese and continue cooking for an additional 1-2 minutes, mixing until the cheese is bubbling and creamy, coating the pasta perfectly.
- Remove from heat and dish out the pasta while it's hot. Garnish with extra cheese or fresh herbs as desired.
