I stole this recipe for Ranch Pasta from tasteofhome.com who stole it from Merry Graham from Newhall, California. This pasta casserole can be a main dish or side dish. In a bowl shredded Italian cheese is mixed with Parmesan cheese, sour cream and ranch salad dressing. Then cooked bow tie pasta is added with spinach. Next the pasta mixture is added to a baking dish. Breadcrumbs are mixed with olive oil, lemon zest, parsley, garlic salt and then more Parmesan cheese. The breadcrumb mixture is sprinkled on top of the pasta before baking. This recipe is easy to make and has a lot of flavor with limited ingredients.
The ingredients for this recipe are: 2 ½ cups uncooked bow tie pasta, 2 cups shredded Italian cheese blend, 1 ¼ cups grated Parmesan cheese, 1 cup sour cream, 1 cup ranch salad dressing, 1 package (10 oz) frozen chopped spinach, 2 slices day-old French bread, 1 tbsp olive oil, 1 tsp grated lemon zest, 1 tsp dried parsley flakes and ¼ tsp garlic salt
In a large bowl, mix the Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing.
Cook pasta according to package directions. Drain pasta; then add to the cheese mixture.
Then thaw and squeeze dry the spinach, fold into the pasta.
Preheat oven to 350 F. Transfer the pasta mixture to a greased 13×9 baking dish. Next toss bread crumbs with oil, lemon zest, parsley, garlic salt and then remaining ¼ cup Parmesan cheese. Sprinkle over the pasta mixture.
Cover dish with foil and then bake, covered for 25 minutes.
Next remove the foil and bake until golden brown and bubbly, about 5 to 10 minutes.
Then scoop out and serve!
If you liked this recipe for Ranch Pasta then you can also try Spinach Ricotta Mac & Cheese, Caramelized Zucchini Pasta, Instant Pot Tuscan Chicken Pasta, Spinach Mushroom Orzo Recipe or Monterey Chicken Spaghetti.
Ranch Pasta
Ingredients
- 2 ½ cups uncooked bow tie pasta
- 2 cups (8oz) shredded Italian cheese blend
- 1 ¼ cups grated Parmesan cheese divided
- 1 cup (8 oz) sour cream
- 1 cup ranch salad dressing
- 1 package (10 oz) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
- 2 slices day-old French bread ½ inch thick
- 1 tbsp olive oil
- 1 tsp grated lemon zest
- 1 tsp dried parsley flakes
- ¼ tsp garlic salt
Instructions
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Preheat oven to 350 F. Cook pasta according to package directions.
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In a large bowl, mix the Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to the cheese mixture. Fold in the spinach. Transfer to a greased 13×9 baking dish.
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Tear French bread into pieces; place in a food processor. Cover and pulse until crumbs form. Toss bread crumbs with oil, lemon zest, parsley, garlic salt and remaining ¼ cup Parmesan cheese. Sprinkle over the pasta mixture.
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Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5 to 10 minutes.