BBQ Ranch Meatball Pasta Skillet

This BBQ Ranch Meatball & Cheddar Pasta Skillet is a perfect weeknight dinner that brings together smoky, tangy, and cheesy flavors in one easy pan. It makes the most of simple ingredients and comes together fast, making it a go-to when time is tight but you want dinner to feel special. The layers of BBQ sauce, ranch dressing, and sharp cheddar give the dish a comforting richness without being overwhelming.

I first stumbled upon this combo on a rushed night when all I had were leftovers. Now it’s a regular request because it hits that perfect spot between hearty and flavorful without spending forever in the kitchen.

Ingredients

• One pound meatballs: either frozen or homemade make the protein base, cook thoroughly if using frozen
• Eight ounces elbow macaroni: or any short pasta you prefer for a great texture and quick cooking
• Two cups chicken broth: to cook the pasta and infuse it with savory flavor
• One cup of your favorite BBQ sauce: for that signature smoky and sweet taste, look for a good balance depending on if you prefer spicy or milder
• Half a cup ranch dressing: brings creamy tang that lifts the richness
• One cup shredded sharp cheddar cheese: melts to add depth and gooey texture, sharper cheddar adds more flavor punch
• One cup frozen corn: optional, adds a pop of sweetness and texture contrast
• One tablespoon olive oil: to sauté the meatballs and build flavor
• One teaspoon garlic powder: for subtle warmth and aroma
• Salt and pepper: to taste, always season to your liking
• Green onions: optional for garnish and a fresh, vibrant finish

Step-by-Step Instructions

Heat the Skillet:

Place a large, deep skillet over medium heat. Add olive oil and let it warm for about 30 seconds until shimmering. Warm oil helps brown the meatballs nicely.

Cook the Meatballs:

Add meatballs to the skillet. If frozen, cook them for 6 to 7 minutes stirring occasionally until heated through and golden on the outside. For fresh meatballs, cook until browned on all sides and fully cooked inside.

Add Broth and Pasta:

Pour in chicken broth and then stir in the uncooked pasta. Push the pasta so it is mostly covered by the broth. Bring the mixture to a gentle boil, this starts the cooking process for the pasta.

Simmer Until Pasta is Tender:

Lower heat to low once bubbling. Cover skillet and simmer for 10 to 12 minutes. Stir occasionally to keep pasta from sticking. The pasta should absorb most of the broth and become tender.

Add Sauces and Cheese:

Mix in the BBQ sauce, ranch dressing, and garlic powder until everything is coated evenly.

Melt the Cheese:

Sprinkle shredded cheddar and frozen corn if using. Stir gently until the cheese melts completely and the mixture is creamy.

Season and Finish:

Taste the skillet and add salt and pepper as desired. Cook an additional one to two minutes for flavors to meld.

Garnish and Serve:

Remove from heat and scatter sliced green onions over the top if you like. Serve immediately straight from the skillet.

Save Pin

The sharp cheddar is my favorite ingredient because it melts beautifully and adds that familiar comfort flavor that ties the dish together. One night when a friend stayed over unexpectedly, I threw this together from what was in the fridge. The combo was so well-loved it became a secret favorite dish in our weekly rotation.

Storage Tips

Let leftovers cool completely before transferring to an airtight container. Store in the fridge for up to four days. Reheat gently on the stove adding a splash of broth or milk to loosen the sauce, or microwave covered with a damp paper towel to prevent drying out. Freezing works great too, just thaw overnight in the fridge before reheating.

Ingredient Substitutions

Use turkey, chicken, or plant-based meatballs if you want to reduce red meat or go vegetarian. Swap elbow macaroni for penne, rotini, or gluten-free pasta, just mind shorter cooking times. Replace ranch dressing with a dairy-free or cashew-based version and cheddar with vegan cheese for dairy-free diets. Feel free to add veggies like spinach, bell peppers, or mushrooms to boost nutrition and flavor.

Serving Suggestions

Serve with a crisp side salad such as arugula with a lemon vinaigrette to balance the richness. Garlic bread or cornbread make excellent accompaniments for soaking up the sauce. For a dinner party, sprinkle extra cheddar on top and briefly broil until bubbly and golden before serving.

Cultural Context

BBQ pasta is a fun twist on classic comfort foods, combining Southern American barbeque influences with the Italian-all-American pairing of meatballs and pasta. It shows how simple ingredients can transform into something unexpected and delicious with a little creativity.

Pro Tips

• Always brown the meatballs well to build flavor even if they are precooked
• Do not skip stirring occasionally while the pasta simmers to avoid sticking and burning
• Add frozen corn or vegetables near the end of cooking to preserve their texture and freshness

Commonly Asked Questions

→ What kind of BBQ sauce works best?

Smoky or sweet BBQ sauces, such as hickory or brown sugar-based blends, add great depth. Spicy sauces bring a kick—choose your favorite for the ideal flavor balance.

→ Can I use a different cheese?

Absolutely! Sharp cheddar is classic, but Monterey Jack, pepper jack, or smoky gouda melt well and create interesting flavor twists.

→ Do I need to cook the pasta separately?

No, the pasta cooks right in the skillet with chicken broth, absorbing smoky BBQ flavors while keeping cleanup easy.

→ Can this be prepared ahead of time?

Yes, you can prep it a day ahead and reheat gently, adding broth or milk to keep it creamy. It also freezes well for up to two months.

→ What are good add-ins to customize the dish?

Toss in vegetables like spinach, bell peppers, mushrooms, or black beans. A sprinkle of crispy fried onions or tortilla chips adds crunch, and a drizzle of hot sauce or sour cream changes up the vibe.