Ingredients
Equipment
Method
Preheat and assemble
- Preheat oven to 375°F and grease a 9x13 baking dish with light coating to prevent sticking.
- Brown ground beef with diced onion in a skillet over medium-high heat, drain excess fat, then add minced garlic and ranch seasoning and cook 1 minute.
- Whisk cream of chicken soup, sour cream, and milk until smooth, then stir in the Rotel tomatoes.
- Combine cooked and drained rotini with the beef mixture and the soup mixture in a large bowl, then toss until evenly coated.
- Transfer the mixture to the prepared baking dish, top evenly with shredded cheddar and mozzarella, and spread to cover most of the surface.
Bake and finish
- Bake uncovered for 25–30 minutes at 375°F until the cheese is golden and bubbly around the edges.
- Garnish with fresh chives and serve hot so the topping stays set and glossy.
Notes
Pro tip: drain the beef well so the ranch sauce stays thick and clings to the rotini instead of turning watery. Refrigerate leftovers in a sealed container up to 3–4 days; reheat covered in a 350°F oven or microwave until hot throughout. Freezing is yes—freeze portions up to 2 months and thaw overnight in the fridge before reheating. For a lighter option, swap sour cream for plain Greek yogurt to keep the tang while reducing calories.