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Ranch Pasta

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 more Parmesan cheese. The breadcrumb mixture is sprinkled on top of the pasta before baking.
Course Pasta
Prep Time 25 minutes
Cook Time 30 minutes
Servings 8 people

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

  1. Preheat oven to 350 F. Cook pasta according to package directions.
  2. 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 13x9 baking dish.
  3. 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.
  4. Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5 to 10 minutes.