Ingredients:

8 oz (225 g) pasta (penne or rotini works well)
1 lb (450 g) ground beef
6 slices bacon, cooked and crumbled
1/2 cup onion, chopped
2 cloves garlic, minced
1 cup ranch dressing
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup cream cheese, softened
1/2 cup ketchup
1 tablespoon Dijon mustard
1/2 cup pickles, chopped (optional)
1 tablespoon olive oil
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)

Directions:

Preheat your oven to 375°F (190°C).
Cook the pasta according to package instructions until al dente. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add the chopped onion and garlic, and cook until softened, about 3-4 minutes.
Add the ground beef to the skillet, season with salt and pepper, and cook until browned and fully cooked. Drain any excess fat.
Stir in the ranch dressing, ketchup, and Dijon mustard. Cook for 2-3 minutes until well combined.
In a large bowl, combine the cooked pasta, beef mixture, crumbled bacon, and cream cheese. Mix until well incorporated.
Transfer the mixture to a greased baking dish. Top with shredded cheddar and mozzarella cheeses.
Bake for 20-25 minutes, or until the cheese is melted and bubbly.
Optional: Garnish with chopped pickles and fresh parsley before serving.

Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

Kcal: 650 kcal | Servings: 4 servings