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BBQ Ranch Meatball & Cheddar Pasta Skillet
Caroline

BBQ Ranch Meatball & Cheddar Pasta Skillet

A quick and hearty one-skillet meal made with tender meatballs, pasta, BBQ ranch sauce, and melted cheddar cheese. Perfect for busy weeknights and family-friendly dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb fully cooked meatballs
  • 8 oz elbow macaroni or other short pasta
  • 2 cups chicken broth
  • 1 cup BBQ sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese
  • 1 cup frozen corn (optional)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • salt and black pepper, to taste
  • sliced green onions, for garnish (optional)

Equipment

  • Large deep skillet with lid
  • wooden spoon or spatula
  • measuring cups and spoons
  • knife and cutting board

Method
 

  1. Heat a large deep skillet over medium heat and add olive oil. Add meatballs and cook until heated through and lightly browned.
  2. Pour in chicken broth and stir in uncooked pasta. Bring to a gentle boil, then reduce heat, cover, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender.
  3. Stir in BBQ sauce, ranch dressing, and garlic powder until evenly coated.
  4. Add shredded cheddar cheese and frozen corn if using. Stir gently until melted and creamy.
  5. Season with salt and pepper to taste. Cook for 1–2 more minutes, then remove from heat, garnish with green onions, and serve warm.

Notes

For extra richness, add an additional handful of cheese before serving. If the sauce thickens too much, stir in a small amount of warm broth. This dish tastes even better the next day as the flavors continue to develop.