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Creamy one-pot beef and cheddar ranch pasta dish served in a bowl

Creamy One-Pot Beef and Cheddar Ranch Pasta

A quick and creamy one-pot dish featuring beef, pasta, and a rich ranch-flavored sauce, perfect for a family dinner any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 12 oz short pasta (rotini, penne, or shells)
  • 1 tbsp olive oil
  • to taste Salt & black pepper
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1.5 cups beef broth
  • 1 cup heavy cream
  • 1 packet (1 oz) ranch seasoning mix
  • 1.5 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella (optional)
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp onion powder
  • to taste Chopped parsley or green onions (for garnish)
  • to taste Crumbled bacon (for garnish)
  • to taste Extra cheddar on top (optional)

Method
 

Cooking
  1. Heat 1 tbsp olive oil in a large deep skillet or pot over medium-high heat. Add 1 lb ground beef, season with salt and black pepper, and cook until browned. Drain excess grease if needed.
  2. Lower heat to medium, add 2 tbsp butter and 3 cloves minced garlic to the beef, and sauté for about 30 seconds until fragrant.
  3. Pour in 1 1/2 cups beef broth and 1 cup heavy cream. Stir in 1 packet (1 oz) ranch seasoning mix, 1/2 tsp smoked paprika (optional), and 1/2 tsp onion powder. Mix well.
  4. Add 12 oz short pasta (rotini, penne, or shells) and bring to a gentle boil.
  5. Lower the heat, cover, and simmer for 12–15 minutes, stirring occasionally, until pasta is tender and sauce thickens.
  6. Stir in 1 1/2 cups shredded sharp cheddar cheese and 1/2 cup shredded mozzarella (optional) until fully melted and creamy.
  7. Remove from heat and garnish with chopped parsley or green onions and crumbled bacon if desired. Serve hot.

Notes

For better cooking, use a large pot to allow even cooking of the pasta. Stir occasionally while simmering to prevent sticking. You can add more broth or milk if the sauce gets too thick. For a lighter version, replace heavy cream with half-and-half.