Meatballs in Cream Sauce


A one-dish meal of your favorite meatballs (mine are Kirkland Signature® from Costco®). Creamy mushrooms, ranch sauce with vegetables, and pasta make this great comfort food.

Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
4 servings


  • 1 (8 ounce) package penne pasta

  • 2 slices thick-cut bacon, cut into thin strips

  • 8 frozen cooked meatballs, or more to taste, thawed

  • 2 tablespoons all-purpose flour

  • 2 tablespoons dry ranch dressing mix

  • 1 ¼ cups whole milk

  • 1 (10.75 ounce) can low-sodium cream of mushroom soup

  • 1 cup ricotta cheese (Optional)

  • 1 cup bite-sized pieces fresh asparagus

  • 4 mushrooms, sliced, or more to taste

  • 1 teaspoon red pepper flakes (Optional)

  • salt and ground black pepper to taste

  • 2 tablespoons grated Parmesan cheese, or to taste

  • 1 tablespoon chopped fresh parsley


  1. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.

  2. Heat a large skillet over medium heat. Cook and stir bacon in skillet until crispy, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel to drain.

  3. Cook meatballs in the bacon drippings in the skillet until browned, about 2 minutes per side; remove with a slotted spoon to a bowl.

  4. Stir flour and ranch mix into the retained drippings; cook and stir until the mixture is smooth. Slowly stream milk into the skillet while stirring; continue stirring and bring to a boil. Whisk cream of mushroom soup and ricotta cheese into the milk mixture; add meatballs, asparagus, and mushrooms. Reduce heat to medium-low and simmer until the asparagus is tender, 7 to 10 minutes.

  5. Stir bacon into the sauce; season with red pepper flakes, salt, and black pepper. Garnish sauce with Parmesan cheese and parsley; serve over cooked pasta.

Cook's Notes:

Substitute frozen peas, broccoli, or mixed vegetables for asparagus. Or, you can use 1 cup frozen chopped spinach, cooked and drained, reserving the drained water to thin the sauce as needed.

Pasta can be egg noodles (such as No Yolks(R)), tube-type, ravioli, or tortellini.

Nutrition Facts (per serving)

480 Calories
15g Fat
61g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 480
% Daily Value *
Total Fat 15g 19%
Saturated Fat 6g 29%
Cholesterol 64mg 21%
Sodium 781mg 34%
Total Carbohydrate 61g 22%
Dietary Fiber 4g 14%
Total Sugars 8g
Protein 25g
Vitamin C 4mg 22%
Calcium 222mg 17%
Iron 4mg 22%
Potassium 821mg 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.