Best Kickin Ranch Pasta With Meatballs Rsc Recipes

KICKIN' RANCH PASTA WITH MEATBALLS #RSC

Kickin' Ranch Pasta With Meatballs #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry I love this recipe because it is family friendly, plus kids love pasta and meatballs. I also love Italian food and using Ranch in my recipe kicked it up a notch. I created this recipe for my family to enjoy. *Tip, powdered Parmesan works best for this recipe because it melts better in the sauce.

Provided by Becky Lo

Categories One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 14

Ingredients

1 lb ground pork
2 1/4 cups parmesan cheese, grated, divided
1/3 cup plain breadcrumbs
1/2 cup plain Greek yogurt
1 egg
1 ounce Hidden Valley Original Ranch Seasoning Mix, divided
1 ounce hidden valley ranch fiesta dip mix, divided
1/2 teaspoon ground black pepper
1/4 teaspoon sea salt
2 (9 ounce) packages refrigerated fresh fettuccine
6 tablespoons margarine
3 cups whipping cream
1/2 teaspoon coarse black pepper
1/4 cup chives, chopped small

Steps:

Mix together the ground pork, 1/4 cup of the Parmesan cheese, bread crumbs, greek yogurt, egg, half of the Hidden Valley Original Ranch dressing/seasoning mix, half of the Hidden Valley Ranch Fiesta dip mix, pepper and salt with hands.
Roll into approximately thirty 1 1/2 inch diameter meatballs.
Place on 11x16 greased baking sheet and place into preheated oven at 350 degrees for approximately 20 to 25 minutes or until internal temperature reaches 165 degrees.
While meatballs are cooking, cook and drain noodles according to package;
In a large skillet heat margarine, whipping cream, the remaining Hidden Valley Original Ranch dressing/seasoning mix, the remaining Fiesta Ranch Dip Mix, and pepper on medium heat until slightly thickened. ( Approximately 7 to 8 minutes. Do not boil. )
Add remaining Parmesan cheese and continue to cook 2 to 3 minutes until cheese is melted.
Place cooked meatballs in skillet and coat with sauce.
Place fettuccine in serving bowl. Pour sauce and meatballs over fettuccine. Sprinkle chives over dish.

PASTA WITH MEATBALLS

Pasta With Meatballs image

Carbohydrate avoidance be damned: pasta with meatballs is the perfect culinary counter to the cruel world. Just looking at a slippery, tomato-sauced tangle of spaghetti topped with juicy toothsome meatballs makes you feel better; eating it is the instant antidote to whatever ails you. The recipe here makes more sauce, perhaps, than you'd normally want to use to dress a pound of pasta, but when I sit down to eat with the children I want to make sure I'm not going to have to get up and make them anything else to eat before they go to bed. (Of course you can freeze a portion of little meatballs in sauce for easy access in meals ahead. They need not accompany a bowl of pasta. My children like them just as much with a mound of plain white rice. Who wouldn't?)

Provided by Nigella Lawson

Categories dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 19

Ingredients

8 ounces ground pork
8 ounces ground beef
1 large egg, lightly beaten
2 tablespoons freshly grated Parmesan cheese
1 garlic clove, peeled and minced
1 teaspoon dried oregano
3 tablespoons bread crumbs or semolina
1 teaspoon salt
Freshly ground black pepper
1 onion, peeled and halved
2 garlic cloves, peeled
1 teaspoon dried oregano
1 tablespoon unsalted butter
1 tablespoon olive oil
2 cups tomato passata (available at specialty food stores) or pureed canned tomatoes (not canned tomato puree, which is thicker)
Pinch of sugar
Salt and freshly ground black pepper
1/2 cup whole milk
1 pound spaghetti, tagliatelle or linguine, cooked to taste

Steps:

Prepare meatballs: In a large bowl, combine pork, beef, egg, Parmesan, garlic, oregano, bread crumbs, salt and pepper to taste. Mix thoroughly but lightly, handling mixture as little as possible.
Line a baking sheet with plastic wrap. Shape rounded teaspoonfuls of meat mixture into balls 1 inch in diameter, and place on plastic. Refrigerate while making sauce.
Prepare sauce: Combine onion, garlic and oregano in a food processor, and puree until smooth. Combine butter and oil in a wide, deep pan, and place over low heat until butter melts. Add onion-garlic mixture. Simmer, stirring occasionally, about 10 minutes; do not brown. Add passata and 2 cups water to pan. Season with sugar, and salt and pepper to taste.
Simmer for 10 minutes, then add milk and bring sauce back to a simmer. Gently drop in meatballs one by one so that they do not break (make sure the meatballs are submerged); do not stir pan. Cover pan partially with a lid, and simmer for 20 minutes.
Adjust seasonings to taste. Place hot pasta in a large serving bowl. Pour most of sauce (reserving meatballs) on pasta, and toss to combine. Top pasta with meatballs, and serve.

Nutrition Facts : @context http, Calories 897, UnsaturatedFat 18 grams, Carbohydrate 100 grams, Fat 36 grams, Fiber 8 grams, Protein 42 grams, SaturatedFat 14 grams, Sodium 1036 milligrams, Sugar 9 grams, TransFat 1 gram

CHEESY RANCH POTATO BAKE

Cheesy Ranch Potato Bake image

Holly Ard's scrumptious recipe which won the Hidden Valley Family Friendly Food Contest held September 2005 at the Utah State Fair.

Provided by Debs Recipes

Categories Potato

Time 35m

Yield 10 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 lbs southern style hash browns
2 (10 3/4 ounce) cans cream of chicken soup
3/4 cup sour cream
3/4 cup shredded mozzarella cheese
1 (1 1/8 ounce) envelope ranch dressing mix
2 tablespoons dried onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded colby-monterey jack cheese, divided
1/2 cup melted butter, divided
1 cup crushed cracker

Steps:

Set aside 1/2 cup of the shredded Colby-jack cheese; stir togther 1/4 cup of the melted butter and the crushed crackers in a small bowl; set this aside also.
Combine all remaining ingredients in a large bowl.
Turn potatoes into a lightly greased 9x13" baking pan; top with reserved cheese, and buttered crushed crackers.
Bake, uncovered, at 375° degrees for 30-35 minutes or until golden brown.