Ingredients
Scale
- 1 lb ground beef (80/20), room temperature
- 12 oz penne pasta
- 3 cups beef broth
- 2 cups sharp cheddar, shredded
- 4 oz cream cheese, softened
- 1 packet ranch seasoning
- 1 tsp garlic powder
- 1 medium yellow onion, diced
- ΒΌ cup fresh parsley, chopped
Instructions
- Brown: Cook beef and onion until browned, drain excess fat (6-8 minutes, break up chunks)
- Season: Add ranch packet and garlic, stir for 30 seconds (bloom spices in hot fat)
- Simmer: Add pasta and broth, bring to boil, reduce heat (12-15 minutes, stir occasionally)
- Finish: Stir in cream cheese and cheddar until melted (2-3 minutes, remove from heat)
Notes
- Use room temperature cream cheese for smoother melting without lumps
- Reserve pasta cooking liquid to thin sauce if it becomes too thick
- Let rest 5 minutes before serving to allow sauce to thicken naturally
- Store leftovers in refrigerator for up to 3 days and reheat gently with a splash of broth
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 685 calories
- Sugar: 6g
- Sodium: 1250mg
- Fat: 32g
- Saturated Fat: 16g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 42g
- Cholesterol: 115mg
Keywords: beef cheddar ranch pasta, one pot pasta, ground beef recipe, comfort food, easy dinner, cheesy pasta