Loaded Ranch Rotini Bake
A rich and creamy ranch pasta casserole packed with rotini, cheese, crispy bacon, and tender chicken. This easy, family-friendly dish is a go-to comfort food for busy weeknights, potlucks, or make-ahead meals. It’s indulgent, flavorful, and ready to win over any crowd.
Equipment
- Large pot (for boiling pasta)
- Medium saucepan (for sauce)
- Colander
- Whisk
- Spatula
- Mixing bowls
- 9x13-inch baking dish
- Aluminum foil (optional)
- Oven mitts
Ingredients
- Pasta & Base:
- 12 oz rotini pasta uncooked
- 2 cups cooked chicken shredded or diced
- 6 strips cooked bacon chopped
- 1 cup steamed or sautéed vegetables optional: broccoli, mushrooms, spinach
- Creamy Ranch Sauce:
- 2 tablespoons butter
- 8 oz cream cheese softened
- 1 packet 1 oz ranch seasoning mix
- 1/2 cup milk or heavy cream
- 1/4 cup sour cream or Greek yogurt optional
- Salt and black pepper to taste
- Cheese:
- 1 ½ cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese for topping
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook rotini according to package instructions until al dente. Drain and set aside.
- Prepare the sauce: In a saucepan over medium heat, melt butter. Add cream cheese, ranch seasoning, and milk. Whisk until smooth. Stir in sour cream (if using) and 1 cup of the shredded cheese. Mix until melted and smooth.
- Combine the ingredients: In a large bowl, combine pasta, chicken, bacon (reserve some for topping), veggies (if using), and ranch cheese sauce. Mix well.
- Assemble the bake: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish. Pour the mixture into the dish and spread evenly. Top with remaining cheddar, mozzarella, Parmesan, and reserved bacon.
- Bake: Place uncovered in the oven for 20–25 minutes, until cheese is bubbly and golden. For a crispier top, broil for the last 2–3 minutes.
- Serve: Let rest for 5 minutes before serving. Garnish with chopped green onions or parsley if desired.
Notes
Use rotisserie chicken for a shortcut.
To make vegetarian: omit chicken and bacon, and add extra veggies or plant-based protein.
To freeze: assemble but don’t bake. Wrap tightly and freeze for up to 3 months. Thaw overnight before baking.
To reheat: add a splash of milk and microwave or oven-reheat covered.