Ingredients
Scale
- 1 pound ground beef
- 1 cup bread crumbs
- 1/2 cup milk
- 1/4 cup BBQ sauce, plus more for topping
- 1 packet (1 ounce) ranch dressing mix
- 1 pound pasta, such as penne or rotini
- 2 cups shredded cheddar cheese
- 1/4 cup chopped fresh parsley, for garnish (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). In a large bowl, combine ground beef, bread crumbs, milk, 1/4 cup BBQ sauce, and ranch dressing mix. Mix well and form into small meatballs.
- Step 2: Place meatballs on a baking sheet and bake for 15-20 minutes, or until cooked through.
- Step 3: While the meatballs are baking, cook the pasta according to package directions. Drain well.
- Step 4: In a large skillet, combine the cooked pasta, cooked meatballs, and 1 1/2 cups of cheddar cheese. Stir to combine.
- Step 5: Top with remaining 1/2 cup of cheddar cheese and drizzle with additional BBQ sauce.
- Step 6: Cover the skillet and cook over low heat until the cheese is melted and bubbly, about 5-7 minutes. Garnish with fresh parsley, if desired, and serve.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days, adding a splash of milk when reheating to keep it creamy.
- For best results when reheating, add a little extra BBQ sauce and cheddar to freshen up the flavor.
- Serve with a side of steamed broccoli or a crisp green salad to balance the richness of the dish.
- Don't overcrowd the baking sheet with meatballs; bake in batches if needed for even browning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American