Creamy Ranch Meatball Pasta (Printer-Friendly Version)
Velvety pasta and meatballs melded in a rich ranch-infused creamy sauce for quick comfort.
# Required Ingredients:
→ Meat
01 -
450 g frozen meatballs
→ Pasta
02 -
340 g penne or rotini pasta
→ Liquids
03 -
710 ml chicken broth
04 -
240 ml heavy cream
05 -
15 ml olive oil or butter
→ Seasonings and Spices
06 -
1 packet ranch seasoning mix
07 -
5 ml garlic powder
08 -
Salt and black pepper to taste
→ Cheese
09 -
100 g grated Parmesan cheese
10 -
100 g shredded mozzarella cheese
→ Garnish
11 -
Fresh parsley, chopped (optional)
# Step-by-Step Instructions:
01 -
Warm olive oil or butter in a large deep pot over medium heat until shimmering.
02 -
Add frozen meatballs and cook for 5 minutes, stirring occasionally until they begin to brown.
03 -
Pour in chicken broth and heavy cream. Stir in ranch seasoning mix, garlic powder, salt, and pepper to combine.
04 -
Add uncooked pasta, ensuring it is mostly submerged in the liquid. Stir gently to distribute evenly.
05 -
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring once or twice to prevent sticking, until pasta is tender and meatballs are cooked through.
06 -
Stir in grated Parmesan and shredded mozzarella cheese until melted and smooth, forming a creamy sauce.
07 -
Taste and adjust salt and pepper as needed. Let the dish rest uncovered for 2 minutes to thicken slightly.
08 -
Dish into bowls and sprinkle with chopped fresh parsley if desired. Serve immediately.
# Handy Cooking Tips:
01 -
Use low-sodium broth and adjust salt near the end to control seasoning. For reheating, add a splash of broth or cream and heat gently to maintain sauce consistency.