BBQ Ranch Meatball Pasta Skillet (Printer-Friendly Version)
Savory skillet pasta with smoky BBQ, ranch, cheddar, and tender meatballs ready in under 40 minutes.
# Required Ingredients:
→ Protein
01 -
450 g cooked meatballs (frozen or homemade)
→ Pasta
02 -
225 g elbow macaroni or preferred short pasta
→ Liquids
03 -
480 ml chicken broth
04 -
240 ml BBQ sauce
05 -
120 ml ranch dressing
06 -
15 ml olive oil
→ Dairy
07 -
115 g shredded sharp cheddar cheese
→ Vegetables & Extras
08 -
150 g frozen corn (optional)
09 -
Green onions for garnish (optional)
→ Spices & Seasonings
10 -
5 g garlic powder
11 -
Salt and black pepper to taste
# Step-by-Step Instructions:
01 -
Place a large, deep skillet over medium heat and warm the olive oil for approximately 30 seconds.
02 -
Add meatballs to the skillet. If frozen, cook for 6 to 7 minutes, stirring occasionally, until heated through and lightly browned. If fresh, cook until browned on all sides and fully cooked inside.
03 -
Pour in chicken broth, then stir in uncooked pasta, ensuring it is mostly submerged. Bring the mixture to a gentle boil.
04 -
Reduce heat to low, cover, and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking, until pasta is tender and most liquid is absorbed.
05 -
Stir in BBQ sauce, ranch dressing, and garlic powder until ingredients are evenly combined.
06 -
Sprinkle shredded cheddar cheese and frozen corn (if using) into the skillet. Stir gently until cheese melts and mixture becomes creamy.
07 -
Adjust salt and pepper to taste, then cook for an additional 1 to 2 minutes to meld flavors.
08 -
Remove from heat and garnish with sliced green onions if desired. Serve warm directly from the skillet.
# Handy Cooking Tips:
01 -
Use smoky or sweet BBQ sauce for best flavor. Alternative cheeses such as Monterey Jack or mozzarella work well. Gluten-free pasta and vegan cheese substitutions can be used to accommodate dietary restrictions.