One-Pot Beef and Cheddar Ranch Pasta
One Pot Ground Beef and Cheddar Ranch Pasta is the ultimate easy dinner recipe for busy weeknights. Cooked in a single skillet with simple pantry staples, this meal creates less mess and is ready in just 30 minutes. The tender rotini noodles are coated in a rich, cheesy sauce with savory ranch seasoning that the whole family will love.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 1 pound lean ground beef
- 2 teaspoons minced garlic
- 2 tablespoons ranch seasoning mix or 1 packet
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika optional
- ¼ teaspoon crushed red pepper flakes optional
- 3 cups low-sodium beef broth
- 1 cup whole milk or half-and-half
- 12 ounces rotini or penne pasta uncooked
- 2 cups shredded sharp cheddar cheese divided
- 2 ounces cream cheese softened (optional)
- Chopped parsley or sliced green onions for garnish (optional)
Instructions
- Heat olive oil in a large deep skillet over medium-high heat. Add diced onion and cook for 2 minutes.
- Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
- Stir in garlic and cook for 30 seconds. Add ranch seasoning, black pepper, smoked paprika, and red pepper flakes (if using). Stir well.
- Pour in beef broth and scrape up browned bits from the bottom of the pan. Stir in milk.
- Add uncooked pasta and press it down so it’s mostly covered. Bring to a gentle boil, then reduce to a simmer. Cover and cook for 10 minutes.
- Uncover, stir, and cook 3 to 5 minutes more, stirring often, until pasta is tender and sauce thickens.
- Remove from heat. Stir in cream cheese (if using) until smooth. Add 1½ cups cheddar and stir until melted and creamy.
- Rest 3 to 5 minutes to thicken. Top with remaining cheddar and garnish if desired.
Notes
Keep the simmer gentle so the pasta cooks evenly and the sauce doesn’t reduce too quickly.
If the sauce thickens too much, stir in a splash of milk or broth before serving.
For the smoothest melt, shred your own cheddar.