Kickin Ranch Pasta with Meatballs Rsc
Get ready to elevate pasta night with this irresistible Kickin' Ranch Pasta with Meatballs! This hearty dish combines tender, flavor-packed meatballs made from a mix of ground beef and Italian sausage with a creamy, zesty ranch-infused cheese sauce that’s perfectly spiced with a hint of red pepper flakes. Tossed with al dente fettuccine and crowned with golden-baked meatballs, this recipe delivers a satisfying balance of bold flavors and comforting textures. Finished with a sprinkle of fresh parsley for a burst of freshness, it’s a family-friendly meal ideal for weeknights or special occasions. Ready in just an hour, this crowd-pleasing dinner will quickly become your go-to for indulgent pasta cravings.
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Recipe Information
Ingredients
- 1 lb ground beef
- 0.5 lb Italian sausage
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 2 cloves garlic cloves, minced
- 1 egg
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 12 oz fettuccine pasta
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2.5 cups milk
- 2 tbsp ranch seasoning mix
- 0.5 tsp red pepper flakes
- 1 cup shredded cheddar cheese
- 2 tbsp fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine ground beef, Italian sausage, breadcrumbs, Parmesan cheese, minced garlic, egg, salt, and black pepper. Mix until well combined.
Roll the mixture into 1-inch meatballs and place them onto the prepared baking sheet.
Bake the meatballs for 20-25 minutes, or until fully cooked and golden brown.
While the meatballs bake, bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions, then drain and set aside.
In a large skillet over medium heat, melt the butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
Slowly whisk in the milk, stirring constantly to avoid lumps. Cook for 3-5 minutes until the sauce thickens.
Stir in the ranch seasoning mix, red pepper flakes, and shredded cheddar cheese. Continue to cook, stirring, until the cheese is melted and the sauce is smooth.
Add the cooked fettuccine to the sauce and toss to coat evenly.
Remove the meatballs from the oven and serve them on top of the pasta.
Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Calories |
4850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 276.8 g | 355% | |
| Saturated Fat | 114.7 g | 574% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 8217 mg | 357% | |
| Total Carbohydrate | 361.6 g | 131% | |
| Dietary Fiber | 15.8 g | 56% | |
| Total Sugars | 52.4 g | ||
| Protein | 228.5 g | 457% | |
| Vitamin D | 10.3 mcg | 52% | |
| Calcium | 1953 mg | 150% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 2967 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
