Hey y'all! If you're on the hunt for a hearty, crowd-pleasing dinner that's ready in a flash, this BBQ Ranch Meatball & Cheddar Pasta Skillet is about to become your weeknight favorite. With tender meatballs, melty cheddar, and a creamy BBQ ranch sauce that clings to every bite of pasta, this one-pan wonder is comfort food at its best—effortless, flavorful, and downright delicious. It's perfect for family dinners, potlucks, or whenever you need a satisfying, cheesy pick-me-up. Let's get cooking!

Save

Why You'll Love This

One-pan convenience makes cleanup a breeze!
Fusion of tangy BBQ and zesty ranch creates irresistible flavor.
Melty cheddar brings creamy richness to every bite.
Ready in under 40 minutes—ideal for busy weeknights.
Kid-approved and company-worthy for all occasions.

Ingredients

1 pound (450g) frozen or homemade cooked meatballs (about 20 small meatballs)
2 cups (8 oz) uncooked short pasta (penne or rotini recommended)
1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
1 ½ cups beef or chicken broth
½ cup barbecue sauce
½ cup ranch dressing
1 ½ cups shredded cheddar cheese
¼ teaspoon smoked paprika
¼ teaspoon black pepper
½ teaspoon salt (to taste)
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Prep the Skillet and Aromatics

Heat 1 tablespoon olive oil in a large, deep oven-safe skillet over medium heat.
Add diced onion and sauté for 3-4 minutes, until softened. Stir in minced garlic and cook for 1 minute until fragrant.

Build the Sauce and Cook Pasta

Pour in 1 ½ cups broth, ½ cup barbecue sauce, and ½ cup ranch dressing. Stir well to combine.
Add uncooked pasta, smoked paprika, black pepper, and salt. Stir so the pasta is submerged.

Simmer and Add Meatballs

Bring to a gentle simmer. Cover and cook for 12-15 minutes, stirring occasionally, until pasta is al dente.
Gently add cooked meatballs, nestling them into the sauce and pasta. Simmer uncovered for 5 minutes to heat through.

Add Cheese and Finish

Sprinkle shredded cheddar cheese evenly over the top. Cover the skillet for 2-3 minutes, until cheese is melted and gooey.
Remove from heat, garnish with chopped parsley if desired, and serve hot!

Notes

If the sauce thickens too much before pasta is done, add extra broth a splash at a time.
For extra smokiness, use smoked cheddar or a pinch more smoked paprika.
You can use turkey, chicken, or plant-based meatballs if preferred.

Variations

Buffalo Ranch Twist: Swap BBQ sauce for buffalo sauce for a spicy kick.
Southwest Style: Add ½ cup corn and ½ cup black beans with the pasta.
Veggie-Loaded: Stir in chopped bell peppers or spinach for added color and nutrients.

Required Equipment

Large, deep oven-safe skillet with lid
Wooden spoon or spatula
Measuring cups and spoons
Cutting board and knife

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, microwave individual portions or warm in a skillet over medium heat with a splash of broth to loosen sauce.
Freezing is not recommended due to the dairy-based sauce, which may separate when thawed.

Suggested Pairings & Serving Recommendations

Pair with a crisp green salad or steamed broccoli for a balanced meal.
Serve with warm garlic bread or dinner rolls to soak up the cheesy sauce.
Garnish with extra fresh parsley, sliced green onions, or a dollop of ranch.

Pro Tips

Pre-cook or thaw meatballs for fastest assembly and best texture.
Stir the pasta occasionally while simmering to prevent sticking or scorching.
For a browned, bubbly cheese top, broil skillet (if oven-proof) for 2 minutes at the end.

Frequently Asked Questions

Can I use other types of cheese?: Absolutely—Monterey Jack, mozzarella, or a blend all work well and melt beautifully.
Is this recipe spicy?: No, it has a mild, kid-friendly flavor, but you can add hot sauce or chopped jalapeños if you like heat.
Can I double the recipe?: Yes! Just use a larger skillet or Dutch oven and add a few extra minutes for the pasta to cook through.