Hey there! So let me tell you about this dish that’s been a bit of a life-saver in my house—it’s called Zesty Honey BBQ Ranch Beef Bowtie Bake. During one particularly chaotic weeknight, with kids running around and a fridge that was a little too empty for comfort, I threw this together. It turned out to be a hit and now it’s a family favorite. I mean, who doesn’t love a good baked pasta, right?
Why You’ll Love This
I make this when I need something quick but delicious, and my family goes crazy for it because it’s got all the good stuff—pasta, cheese, beef, and a bit of a zesty twist. Plus, it’s way more forgiving than it sounds (which is a big relief when you’re like me and not always measuring everything to the last grain of salt).
Ingredients
- 12 oz bowtie pasta (sometimes I grab penne if I’m out)
- 1 lb ground beef (you could use turkey but the beef is juicier)
- 1 cup BBQ sauce (homemade if you’re feeling fancy, but store-bought works)
- 1/2 cup ranch dressing (my grandmother swore by Hidden Valley, but any brand will do)
- 1/4 cup honey (eh, just eyeball it)
- 2 cups shredded cheese (cheddar’s great, but if you’re a cheese rebel, try pepper jack)
- 1 onion, chopped (because onion makes everything better)
- Salt and pepper to taste
Directions
- Preheat your oven to 350°F. First things first, right?
- Cook the bowtie pasta according to the package, but don’t overdo it—al dente is your friend here.
- Brown the ground beef with the onion in a large skillet over medium heat. Don’t worry if it’s a bit chunky; I think it adds character!
- Stir in the BBQ sauce, ranch dressing, and honey. This is where I usually sneak a taste—just for quality control, of course.
- Combine the pasta and beef mixture in a baking dish. Sprinkle with cheese (go wild with it!), and pop it in the oven.
- Bake for about 20 minutes, or until the cheese is all melty and delicious-looking.
Notes
Honestly, I’ve tried this with leftover chicken and it still rocks. Also, sometimes I add a little paprika for a smoky kick, but it’s really up to you.
Variations
One time, in a daring move, I swapped the honey for maple syrup—wouldn’t recommend it though (a little too sweet for my taste). But hey, if you like maple, go for it!
Equipment
If you don’t have a big enough baking dish, just split it between two smaller ones. Or just pile it up—it’ll work.
Storage
Store leftovers in an airtight container for up to two days in the fridge, though honestly, in my house it barely lasts a day—everyone grabs seconds.
Serving Suggestions
I personally love it with a simple green salad on the side, just to pretend it’s a balanced meal, you know?
Pro Tips
I once tried rushing the pasta part and ended up with mush. Trust me, give it the time it needs. Patience is a virtue, especially with pasta.
FAQ
Can I make it vegetarian? Sure, just skip the beef and maybe throw in some mushrooms or bell peppers for texture.
What’s the best cheese to use? Cheddar is classic, but mozzarella works too if you’re in a gooey mood.