Rotel Pasta

I just whipped up my favorite Rotel pasta, and I’m in comfort food heaven! 

This creamy, cheesy pasta dish with a kick of spice from Rotel tomatoes is my go-to when I’m craving something indulgent. The combination of tender penne, seasoned ground beef, and a velvety sauce is simply irresistible.

Plus, it all comes together in one skillet for easy cleanup!

This pasta is perfect for a cozy night in or for sharing with loved ones. Everyone will come back for seconds! 

Why You’ll Love This Rotel Pasta

Quick and Easy: Ready in under 30 minutes, this one-skillet dish is perfect for busy weeknights.

Creamy Goodness: The combination of heavy cream and cream cheese creates a lusciously creamy sauce.

Crowd-Pleaser: This hearty and comforting pasta dish is a surefire hit with family and friends. It’s ideal for gatherings or potlucks.

Bold Flavors: The combination of Rotel tomatoes with green chilies, smoked paprika, and chili powder provides a robust and slightly spicy flavor profile.

Ingredients

• Penne Pasta: The perfect ridged tubes capture the zesty, creamy sauce in every bite.
  
• Lean Ground Beef: Get 90% for a protein-packed, hearty meal with less fat.
  
• Rotel Diced Tomatoes with Green Chilies: For a kick of spicy, tangy flavor to liven up the dish.
  
• Yellow Onion and Garlic: They help build a flavorful base.
  
• Olive Oil: Use a splash to sauté the beef and veggies.
  
• Beef Broth: It adds a rich, savory depth to the sauce.
  
• Heavy Cream: The key to the creamy, velvety texture.
  
• Cream Cheese: It melts into the sauce for an extra dose of decadent richness.
  
• Seasonings: Worcestershire sauce, chili powder, smoked paprika, garlic salt, ground cumin, and black pepper are all you need.
  
• Shredded Cheddar Cheese: It brings melted, cheesy goodness to every forkful.
  
• Fresh Chopped Cilantro or Parsley: Vibrant herbs add a burst of freshness and color.

How to Make Rotel Pasta

You won’t believe how easy this pasta is to throw together! 

1. Cook the pasta. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

2. Brown the beef. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion is softened, about 5-7 minutes. Drain the excess grease if needed.

3. Add the garlic. Add the minced garlic and cook until fragrant, about 1 minute.

4. Make the sauce. Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.

5. Add the cheese. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.

6. Combine the pasta. Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.

7. Serve garnished. Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy! 

Tips for the Best Rotel Pasta

These tried-and-true tips make for the very best pasta.

• Spice it up. Use mild, regular, or hot Rotel tomatoes depending on your spice preference. Add cayenne pepper for extra heat.
  
• Preserve your pasta water. Reserve some of the starchy pasta cooking water to adjust the sauce consistency if needed.
  
• Choose your cheese wisely. For the creamiest texture, use full-fat cream cheese and shred your own cheddar cheese. Pre-shredded cheese doesn’t melt as smoothly.
  
• Take a shortcut. The Rotel ground beef sauce can be prepared in advance and refrigerated until needed. Reheat and toss with freshly cooked pasta
  
• Mix it up. Try it with chorizo, Italian sausage, or ground turkey instead of beef. Add extra veggies like bell peppers or black beans.
  
• Make it a meal. Serve with garlic bread, breadsticks, a green salad, or steamed veggies on the side. Top with extra cheese if desired.

How to Store

To Store: Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Add a splash of milk or broth when storing to help prevent the pasta from drying out.

To Freeze: Let the pasta cool completely before transferring it to an air-tight, freezer-safe container or bag. Squeeze out any excess air before freezing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat gently on the stovetop over medium-low heat. Stir frequently and add a little milk or broth to loosen the sauce if needed. Avoid overcooking or it may become dry.

Rotel Pasta

Course: Main CourseCuisine: American

Servings

6

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

643

kcal

This Rotel pasta is creamy, dreamy, and full of delicious flavor! The combo of ground beef and Rotel tomatoes in a melty cream cheese sauce is divine.

Ingredients

• 1 pound penne pasta

• 1 tablespoon olive oil

• 1 pound lean ground beef

• 1 yellow onion, diced

• 4 cloves garlic, minced

• 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained

• 1 cup beef broth

• 1/2 cup heavy cream

• 4 oz cream cheese, cubed and softened

• 1 tablespoon Worcestershire sauce

• 1 teaspoon chili powder

• 1 teaspoon smoked paprika

• 1 teaspoon garlic salt

• 1/2 teaspoon ground cumin

• 1/2 teaspoon black pepper

• 1 cup shredded cheddar cheese

• Fresh chopped cilantro or parsley for garnish

Instructions

• Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion are soft, about 5-7 minutes.
• Add the minced garlic and cook until fragrant, about 1 minute.
• Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.
• Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
• Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
• Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy!