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Ranch Pasta

I came up with this ranch pasta after making recipes for a bridal shower. It was party day and I needed to take some shortcuts! Everyone loves the simple Parmesan ranch white sauce, and it's easy to throw in veggies you have on hand. —Merry Graham, Newhall, California
  • Total Time
    Prep: 25 min. Bake: 30 min.
  • Makes
    8 servings

Ingredients

  • 2-1/2 cups uncooked bow tie pasta
  • 2 cups (8 ounces) shredded Italian cheese blend
  • 1-1/4 cups grated Parmesan cheese, divided
  • 1 cup (8 ounces) sour cream
  • 1 cup ranch salad dressing
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry or 2 cups chopped fresh spinach
  • 2 slices day-old French bread (1/2 inch thick)
  • 1 tablespoon olive oil
  • 1 teaspoon grated lemon zest
  • 1 teaspoon dried parsley flakes
  • 1/4 teaspoon garlic salt

Directions

  • Preheat oven to 350°. Cook pasta according to package directions.
  • In a large bowl, mix Italian cheese blend, 1 cup Parmesan cheese, sour cream and salad dressing. Drain pasta; add to cheese mixture. Fold in spinach. Transfer to a greased 13x9-in. baking dish.
  • 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 Parmesan cheese. Sprinkle over pasta mixture.
  • Bake, covered, 25 minutes. Uncover; bake until golden brown and bubbly, 5-10 minutes.

Test Kitchen tips
  • If lemon olive oil is not available, use olive oil with 1 teaspoon lemon zest.
  • Refrigerated or bottled ranch dressing can be used in this recipe, depending on personal preference. /LI>
  • Turn this dish into a delicious main dish by adding 2 cups cooked chicken or ham while folding in the spinach.
  • Nutrition Facts
    3/4 cup: 436 calories, 30g fat (12g saturated fat), 40mg cholesterol, 841mg sodium, 25g carbohydrate (3g sugars, 2g fiber), 15g protein.

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    Reviews

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    Average Rating:
    • suefalk
      Mar 30, 2020

      Wow! Easy, quick and delicous!! It's hard to go wrong with a pasta dish, but this is fantastic. Very 'alfredo' like between the sour cream and parmesan. I did add some chopped fresh tomato.