Can I use homemade ranch seasoning instead of the packet?

Absolutely! Homemade ranch seasoning works wonderfully in this recipe and lets you control the sodium and avoid preservatives. Mix dried parsley, dill, garlic powder, onion powder, dried chives, salt, and pepper to create your own blend. About 3-4 tablespoons of homemade mix should adequately replace the packet.

My sauce seems too thick. What should I do?

The beauty of this recipe is how easily adjustable it is. If your sauce is too thick, gradually add some of the reserved pasta water, a tablespoon at a time, while stirring until you reach your desired consistency. The starchy water helps maintain the silky texture while thinning the sauce.

Can I make this vegetarian?

Definitely! Skip the ground beef and add sautéed mushrooms, bell peppers, and zucchini instead. You'll still get a hearty, satisfying meal with all the creamy ranch flavor. You could also use a plant-based ground beef substitute if you prefer that texture.

Will this recipe work with gluten-free pasta?

Yes, this sauce pairs beautifully with gluten-free pasta varieties. Just be sure to cook the pasta according to package directions as gluten-free varieties often have different cooking times. The sauce itself contains no gluten, assuming your ranch seasoning mix is gluten-free (most are, but always check labels).

Creamy Ranch Beef Pasta Recipe

Description

A creamy and flavorful pasta recipe combining savory ground beef, perfectly cooked farfalle, and a rich ranch-seasoned cheese sauce. This quick and hearty dish is perfect for a comforting weeknight dinner.

Ingredients

Units Scale

For the Pasta

12 ounces farfalle pasta

For the Sauce

1 pound ground beef
3 tablespoons unsalted butter
1 teaspoon garlic, minced
1 can (15 ounces) corn, drained
1 1/2 cups (357 g) heavy whipping cream
1/4 cup dry ranch seasoning mix
1/2 teaspoon paprika
1/2 teaspoon black pepper

For the Toppings

1 cup (113 g) mild cheddar cheese, shredded
1/2 cup (50 g) Parmesan cheese, grated, plus more for garnish
fresh parsley, chopped, for garnish

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Instructions

Cook the pasta: Cook the farfalle pasta al dente according to the package instructions. Reserve 1 cup of pasta water, then drain the pasta and set both aside.
Cook the ground beef: In a large skillet over medium heat, cook the ground beef until browned and no pink remains, approximately 8-10 minutes. Drain any excess grease.
Add butter and garlic: Add the butter and minced garlic to the skillet and cook for 1 minute until aromatic.
Prepare the sauce: Stir in the corn, heavy cream, ranch seasoning mix, paprika, and black pepper. Bring the mixture to a gentle simmer.
Melt the cheese: Reduce the heat to low and stir in the shredded cheddar cheese and grated Parmesan cheese. Continue stirring until the cheese is fully melted, and the sauce is smooth and creamy.
Combine pasta and sauce: Add the cooked pasta to the skillet and stir until the pasta is evenly coated with the sauce. If the sauce is too thick, gradually add the reserved pasta water until you reach the desired consistency.
Garnish and serve: Garnish with fresh parsley and grated Parmesan cheese. Serve warm and enjoy!

Notes

Choose a quality, freshly grated Parmesan for the best flavor.
If desired, additional vegetables like peas or diced bell peppers can be added to the recipe.
This dish reheats well; store leftovers in an airtight container in the refrigerator for up to 3 days.
The level of saltiness can be adjusted by controlling the quantity of ranch seasoning mix.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 5g
Sodium: 720mg
Fat: 42g
Saturated Fat: 24g
Unsaturated Fat: 14g
Trans Fat: 1g
Carbohydrates: 45g
Fiber: 3g
Protein: 32g
Cholesterol: 135mg