Go Back
Hearty Ranch Beef Pasta

Hearty Ranch Beef Pasta

A quick, comforting, and incredibly flavorful meal perfect for busy weeknights, offering a delicious way to transform simple ingredients into a satisfying dinner. This recipe is designed for ease and boasts a rich, creamy ranch-infused sauce that coats tender beef and your favorite pasta, making it a guaranteed family favorite.
Print Recipe Pin Recipe
Total Time 40 minutes
Course: Main Course
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 12 ounces dried pasta such as rotini, penne, or elbow macaroni), cooked according to package directions and drained
  • 1/2 cup shredded cheddar cheese optional, for topping
  • 2 tablespoons fresh chives or green onions optional, for garnish

Equipment

  • Large skillet or Dutch oven
  • Medium Bowl
  • Saucepan

Method
 

  1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it's browned and no longer pink. Drain off any excess grease.
    1 tablespoon olive oil, 1 pound ground beef
  2. Add the finely chopped onion to the skillet with the browned beef. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 medium onion, 2 cloves garlic
  3. In a medium bowl, whisk together the undiluted condensed cream of mushroom soup, milk, and sour cream until smooth.
    1 (10.5 ounce) can condensed cream of mushroom soup, undiluted, 1/2 cup milk, 1/4 cup sour cream
  4. Stir the dried dill weed, dried parsley, garlic powder, onion powder, and black pepper into the soup mixture. This blend of herbs and spices is the heart of the ranch flavor.
    1 teaspoon dried dill weed, 1 teaspoon dried parsley, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon black pepper
  5. Pour the ranch sauce mixture into the skillet with the beef and onion mixture. Stir well to combine. Bring the mixture to a gentle simmer over medium-low heat.
  6. Let the sauce simmer for 5-7 minutes, stirring occasionally, until it has thickened to your desired consistency. The "cream of" soup acts as a fantastic binder and thickener here.
  7. Add the cooked and drained pasta to the skillet with the sauce and beef mixture. Gently toss everything together until the pasta is evenly coated in the creamy ranch sauce.
    12 ounces dried pasta
  8. Spoon the Hearty Ranch Beef Pasta into bowls. If desired, sprinkle with shredded cheddar cheese and chopped fresh chives or green onions for an extra burst of flavor and color. Serve immediately.
    1/2 cup shredded cheddar cheese, 2 tablespoons fresh chives or green onions

Notes

Allow the pasta to cool completely before storing. Transfer it to an airtight container or sealable plastic bag. Refrigerated leftovers will stay fresh for 3-4 days. To reheat on the stovetop, place in a saucepan over medium-low heat and add a splash of milk or water. For microwave reheating, use a microwave-safe bowl and heat in 30-second intervals. For freezing, store without cheese topping, if possible, in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.