Ingredients
Scale
- 12 ounces farfalle pasta
- 1 pound ground beef
- 3 tablespoons unsalted butter
- 1 teaspoon minced garlic
- 1 can (15 ounces) corn (drained)
- 1 ½ cups heavy whipping cream
- ¼ cup dry ranch seasoning mix
- ½ teaspoon paprika
- ½ teaspoon black pepper
- 1 cup mild cheddar cheese (shredded)
- ½ cup Parmesan cheese (grated, plus more for garnish)
- Fresh parsley (chopped for garnish, as desired)
Instructions
- Cook the farfalle pasta al dente according to the package instructions, reserving 1 cup of pasta water before draining.
- In a large skillet over medium heat, cook the ground beef until browned and no longer pink, about 8-10 minutes. Drain any excess grease.
- Add the unsalted butter and minced garlic to the skillet, cooking for about a minute until fragrant.
- Stir in the corn, heavy whipping cream, ranch seasoning mix, paprika, and black pepper. Allow to simmer gently.
- Reduce the heat to low and mix in the shredded cheddar cheese and grated Parmesan. Stir until the cheeses melt and the sauce becomes smooth.
- Add the cooked pasta, mixing well until evenly coated, adding reserved pasta water to adjust consistency if necessary.
- Garnish with fresh parsley and extra Parmesan cheese before serving.
Notes
For a vegetarian alternative, substitute ground beef with ground turkey, lentils, or a plant-based meat alternative. Adding spinach, bell peppers, or peas can also elevate the dish’s nutritional value.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 60mg