Description

Indulge in this creamy Loaded Cheddar Beef and Sweet Corn Rotini Bake, a comforting one‑dish wonder that combines savory ground beef, sweet corn, and melty cheddar cheese. Perfect for family dinners, this easy baked pasta is packed with flavor and sure to become a weeknight favorite.

Ingredients

Scale

1 lb ground beef
2 cups rotini pasta, cooked and drained
1 cup sweet corn kernels (fresh, frozen, or canned)
1 cup shredded cheddar cheese
½ cup cream cheese, softened
½ cup sour cream
1 cup milk
1 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1 tbsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13‑inch baking dish.
Heat olive oil in a large skillet over medium heat. Add ground beef, breaking it up with a spoon, and cook until browned, about 5–6 minutes. Drain excess fat.
Stir in garlic powder, onion powder, Italian seasoning, salt, and pepper. Cook for another minute.
Add cooked rotini, sweet corn, shredded cheddar, cream cheese, sour cream, and milk to the skillet. Mix until everything is evenly coated and the cheese begins to melt.
Transfer the mixture to the prepared baking dish and smooth the top. Sprinkle extra shredded cheddar over the surface.
Bake for 25–30 minutes, or until the cheese is bubbly and golden. Let rest for 5 minutes before serving.
Garnish with fresh chopped parsley and serve hot.

Notes

For a lighter version, substitute Greek yogurt for sour cream and use low‑fat milk. This dish stores well in the refrigerator for up to 3 days; reheat in the oven or microwave. Freeze individual portions for up to 2 months.

Prep Time: 30 min
Cook Time: 45 min
Category: B
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 450
Sugar: 6 g
Sodium: 600 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 20 g
Cholesterol: 70 mg

Keywords: cheddar, beef, pasta, corn