One-Pan White Cheddar Ranch

This one-pan white cheddar ranch sausage magic pasta is the perfect cozy dinner when you want something quick, cheesy, and full of flavor without a lot of fuss. Creamy white cheddar melds beautifully with zesty ranch seasoning and smoky sausage for a dish that feels indulgent but comes together in no time.

I made this for a last-minute dinner one evening and it quickly became a favorite in our house. Now I often find myself craving this cheesy goodness when I need a quick pick-me-up meal.

Ingredients

• Rotini pasta: This pasta shape holds sauce well and cooks evenly; choose quality brands for the best texture
• Smoked sausage: Sliced rounds bring a smoky depth and meaty bite; pick sausage with good seasoning and firm texture
• Shredded white cheddar cheese: Adds rich creaminess and sharp tang; freshly shredded melts better than pre-shredded
• Ranch seasoning mix: Brings herbaceous, tangy notes that lift the whole dish; use your preferred brand or homemade mix
• Milk: Helps create a smooth sauce; whole milk works best for creaminess but any kind will do
• Chicken broth: Adds savory flavor to the sauce; opt for low sodium so you can control the salt level
• Butter: Adds richness and a silky mouthfeel to the base of the sauce; use unsalted for better control
• Minced garlic: Essential for depth of flavor; fresh cloves deliver the best aroma and punch
• Baby spinach: Adds a pop of color and nutrition; fresh leaves wilt nicely without overpowering
• Roasted red peppers: Contribute sweetness and vibrant color; choose quality jarred or fresh roasted if available
• Olive oil: For browning the sausage and sautéing garlic; extra virgin adds lovely flavor
• Salt and pepper: To taste, round out and balance all flavors perfectly

Step-by-Step Instructions

Sear the sausage:

Heat olive oil in a large skillet over medium-high heat until hot. Add sausage slices and cook until golden brown on both sides, about 3 minutes per side. Remove sausage from pan and set aside to keep warm.

Sauté garlic and build the sauce base:

In the same skillet, reduce heat to medium-low and melt butter. Add minced garlic and cook for about 30 seconds until fragrant but not browned to avoid bitterness.

Add liquids and seasoning:

Pour in chicken broth and milk, scraping the bottom of the pan to loosen any browned bits for extra flavor. Stir in ranch seasoning mix and bring the mixture to a gentle simmer.

Cook the pasta:

Add rotini pasta to the skillet, spreading it evenly and ensuring most of it is submerged in the liquid. Cover the pan and cook, stirring occasionally, until pasta is al dente, about 12 to 15 minutes.

Incorporate the cheese:

Turn heat to low and gradually add shredded white cheddar cheese, stirring continuously until melted and the sauce is creamy and smooth.

Add spinach and roasted peppers:

Fold in baby spinach and roasted red peppers, stirring gently until spinach wilts just slightly but stays bright green.

Finish the dish:

Return the browned sausage to the skillet, mixing everything together so the flavors meld and the dish is heated through. Adjust seasoning with salt and pepper to your taste and serve immediately for the best texture.

Pin it

Storage Tips

This pasta stores well in the fridge for up to three days in an airtight container. Reheat gently on the stovetop or microwave with a little milk to keep the sauce creamy and avoid drying out. It is not ideal for freezing because the pasta can become mushy after thawing.

Ingredient Substitutions

You can swap smoked sausage for spicy Italian sausage or kielbasa for a different flavor profile.
Try cheddar alternatives like Monterey Jack or Gouda for creaminess with a twist.
If you don’t have ranch seasoning mix, a blend of dried dill, garlic powder, onion powder, and a pinch of salt can work as a quick substitute.
Milk can be replaced with half and half or even unsweetened plant-based milk for a dairy-free version but keep an eye on the richness of your sauce.

Serving Suggestions

Serve this pasta with a fresh green salad dressed lightly with lemon juice or a simple vinaigrette to cut through the richness. Garlic bread or crusty rolls complement the meal perfectly and are great to mop up any leftover sauce.

Pin it

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, pasta shapes like penne, fusilli, or cavatappi can be substituted. Just ensure the cooking time remains similar for the best texture.

→ What can I use instead of smoked sausage?

Try kielbasa, chorizo, or an Italian sausage for a different flavor profile, adjusting spices to complement the base ingredients.

→ How do I prevent the cheese sauce from becoming grainy?

Stir the cheese in gradually over low heat after removing the pan from direct high heat to ensure a smooth, creamy texture.

→ Can this dish be made vegetarian?

Omit the sausage and increase the vegetables or add plant-based proteins like mushrooms or tofu for a satisfying variation.

→ How do I know when the pasta is perfectly al dente?

Check by tasting a piece toward the end of cooking; it should be tender but still firm to the bite without being mushy.

→ Is it necessary to use both chicken broth and milk?

Using both liquid components balances flavor and creaminess; chicken broth adds depth, while milk helps create a rich sauce.