• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato into 1⁄4-inch pieces.

• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat; add beef*, scallion whites, and Ranch Spice. Season with salt and pepper. Cook, breaking up meat into pieces, until beef is browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.

• Add cream cheese, stock concentrates, and 1⁄2 cup reserved pasta cooking water (1 cup for 4 servings) to pan with beef mixture. Season with 1⁄2 tsp salt (1 tsp for 4) and a pinch of pepper. Bring to a simmer and cook, stirring, until thickened, 2-3 minutes.

• Reduce heat to low and stir in drained cavatappi, sour cream, cheddar, half the dressing, and 1 TBSP butter (2 TBSP for 4 servings). • Cook, stirring, until cheese is melted and pasta is coated in a creamy sauce, 1-3 minutes. Season with salt and pepper to taste. TIP: If necessary, stir in more pasta cooking water a splash at a time.

• Top cavatappi skillet with scallion greens and tomato. Drizzle with remaining dressing. • Divide between plates and serve.