BBQ Ranch Meatball Pasta Skillet: A Delicious One-Pan Recipe
Sauté diced onion, then simmer frozen meatballs and penne in savory chicken broth and BBQ sauce for this quick, textured skillet dish. Full recipe steps and nutritional breakdown provided.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 medium yellow onion, diced
- 1 (14-ounce) package frozen cooked meatballs
- 3 cups chicken broth (low sodium)
- 12 ounces uncooked short pasta (such as penne or rotini)
- 1 cup BBQ sauce (your favorite flavor)
- 1/2 cup prepared ranch dressing
- 1 cup shredded sharp cheddar cheese
Instructions
- Step 1: Heat the olive oil in a large (10-12 inch) high-sided skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Step 2: Add the frozen meatballs, chicken broth, and BBQ sauce to the skillet. Stir well to combine and bring the mixture to a gentle boil.
- Step 3: Stir in the uncooked pasta, ensuring it is submerged in the liquid. Reduce the heat to low, cover the skillet, and simmer for 15-18 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent sticking.
- Step 4: Remove the skillet from the heat. Stir in the ranch dressing and the shredded cheddar cheese until the cheese is melted and the sauce is creamy.
- Step 5: Let the mixture rest, uncovered, for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with fresh parsley if desired.
Notes
- Store leftovers tightly sealed in an airtight container in the refrigerator for up to 3 days; note that the pasta will continue to absorb the sauce during storage, making the dish very thick upon cooling.
- When reheating leftovers, which tend to be dry, add a splash of milk or extra chicken broth to the skillet or container before warming to restore the sauce's moisture and creamy texture.
- For a complete, satisfying meal, serve this rich skillet alongside a simple green salad tossed with a light vinaigrette or steamed broccoli to cut through the richness of the BBQ ranch sauce.
- Chef's Tip: To ensure the pasta doesn't stick to the bottom of the skillet during the 15-minute simmer, lift the lid quickly and give the contents a thorough stir every 5 minutes, focusing on scraping the pan floor thoroughly.
Nutrition
- Serving Size: 1.5 cups (approx.)
- Calories: 650
- Sodium: 680mg
- Fat: 35g
- Saturated Fat: 13g
- Trans Fat: 0g
- Protein: 9g