Ingredients:

  • 1 lb frozen beef or turkey meatballs
  • 8 oz rotini or penne pasta
  • 1 tbsp olive oil
  • 2 cups chicken broth, low sodium
  • 1/2 cup BBQ sauce
  • 1/3 cup bottled ranch dressing
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup frozen corn
  • 2 tbsp chopped fresh parsley

Instructions:

  1. Heat olive oil over medium-high heat in a 12-inch cast iron skillet or deep sauté pan. Add the frozen meatballs and sear until they develop a mahogany-colored crust on all sides.
  2. Stir in the chicken broth, BBQ sauce, garlic powder, and smoked paprika. Once the liquid reaches a simmer, stir in the dry pasta. Cover the skillet with a lid and reduce heat to medium-low. Cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
  3. Remove the lid and stir in the ranch dressing and frozen corn. Stir for 1-2 minutes until the sauce is thick and glossy.
  4. Turn off the heat entirely. Sprinkle the shredded cheddar cheese evenly across the top. Cover the pan for 2 minutes to let the residual heat melt the cheese.
  5. Garnish with fresh parsley before serving.