Creamy Ranch Meatball Pasta (Printable Version)
# What You'll Need:
→ Proteins
01 -
454 g frozen meatballs
→ Pasta
02 -
340 g penne or rotini pasta
→ Liquids
03 -
720 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 g garlic powder
08 -
Salt and black pepper to taste
→ Cheeses
09 -
100 g grated Parmesan cheese
10 -
100 g shredded mozzarella cheese
→ Garnish
11 -
Fresh parsley, chopped (optional)
# Step-by-Step Directions:
01 -
Heat olive oil or butter in a large deep pot over medium heat until shimmering.
02 -
Add frozen meatballs to the pot and cook for 5 minutes, stirring occasionally, until lightly browned.
03 -
Pour in chicken broth and heavy cream. Stir in ranch seasoning mix, garlic powder, salt, and pepper until combined.
04 -
Add the pasta to the pot, ensuring it is mostly submerged in the liquid. Stir to combine.
05 -
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 12 to 15 minutes, stirring occasionally to prevent sticking, until pasta is tender and meatballs are cooked through.
06 -
Stir in the grated Parmesan and shredded mozzarella until fully melted, forming a smooth, creamy sauce.
07 -
Taste and add more salt or pepper if necessary. Let the dish rest uncovered for 2 to 3 minutes to thicken.
08 -
Spoon into bowls and garnish with chopped fresh parsley if desired.
# Helpful Notes:
01 -
Use low-sodium broth to control saltiness. Stir gently during simmering to avoid pasta sticking or scorching.