Description
Cheddar Ranch Pasta is a creamy, comforting skillet meal featuring rotini pasta cooked in a rich blend of chicken broth, milk, and ranch seasoning. It’s loaded with savory smoked sausage, tender baby spinach, roasted red peppers, and melty white cheddar for a quick, flavorful dinner perfect for busy weeknights.
Ingredients
Scale
Liquids and Broth
- 2 cups chicken broth
- 2 cups milk
Cheese
- 1 1/2 cups shredded white cheddar
Meat
- 14 oz smoked sausage, sliced thin
Vegetables and Aromatics
- 3 minced garlic cloves
- 1/2 cup chopped roasted red peppers
- 2 cups baby spinach
Grains
- 12 oz rotini pasta
Seasonings and Fats
- 1 packet ranch seasoning mix
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tablespoons butter
Instructions
- Cook the sausage: Heat olive oil in a skillet over medium-high heat. Fry the thinly sliced smoked sausage until golden brown on both sides. Remove the sausage from the pan and set aside.
- Sauté the garlic: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30 seconds until fragrant.
- Prepare the simmering liquid: Pour in the milk and chicken broth, scraping up any browned bits from the bottom of the pan. Stir in the packet of ranch seasoning mix and allow the mixture to gently simmer.
- Cook the pasta: Add the rotini pasta to the simmering liquid, ensuring it is mostly submerged. Cover with a lid and cook over medium heat, stirring occasionally, for 12 to 15 minutes until the pasta is al dente and most of the liquid is absorbed.
- Add vegetables: Stir in the baby spinach and chopped roasted red peppers. Let the spinach wilt and soften slightly, about 1 to 2 minutes.
- Combine and season: Return the cooked sausage to the skillet and mix everything together. Stir in the shredded white cheddar until melted and creamy. Season with salt and pepper to taste. Serve immediately.
Notes
- You can substitute smoked sausage with cooked chicken or turkey sausage for a leaner option.
- Use low-fat milk or a dairy-free alternative to reduce fat content or make it lactose-free.
- For a vegetarian version, omit the sausage and add sautéed mushrooms or extra vegetables.
- If you prefer a thicker sauce, reduce the chicken broth to 1 1/2 cups and increase milk to 2 1/2 cups, adjusting cooking liquid as needed.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
