If you’re looking for a quick and flavorful dinner that feels like a comforting hug on a plate, this Creamy Rotel Pasta is exactly what you need. Packed with tender pasta, seasoned ground beef, rich cream, and the zesty kick of Rotel diced tomatoes with green chilies, this dish combines bold flavors with creamy indulgence. It’s a family favorite and perfect for weeknight dinners, potlucks, or whenever you crave a hearty meal with a hint of spice. Plus, it’s easy to make in just one skillet—minimal cleanup, maximum taste!
Why You’ll Love This Creamy Rotel Pasta
Cooking doesn’t have to feel like a chore when you have a recipe as simple and rewarding as this one. With just a handful of pantry staples and a little prep, you can whip up a dish that’s rich, satisfying, and loaded with flavor. The zesty Rotel tomatoes with green chilies bring a punch of boldness, while the creamy cheese and spices create a luscious, comforting sauce. It’s a meal that feels both special and effortless. And the best part? It’s easily customizable, so you can tweak it to suit your taste.
Ingredients for Creamy Rotel Pasta
To make this delicious pasta dish, you’ll need the following ingredients. These simple, easy-to-find items come together to create layers of flavor you’ll love.
| Ingredient | Quantity |
|---|---|
| Penne pasta | 1 pound |
| Olive oil | 1 tablespoon |
| Lean ground beef | 1 pound |
| Yellow onion, diced | 1 |
| Garlic, minced | 4 cloves |
| Rotel diced tomatoes with green chilies | 1 (10-ounce) can |
| Beef broth | 1 cup |
| Heavy cream | ½ cup |
| Cream cheese, cubed and softened | 4 ounces |
| Worcestershire sauce | 1 tablespoon |
| Chili powder | 1 teaspoon |
| Smoked paprika | 1 teaspoon |
| Garlic salt | 1 teaspoon |
| Ground cumin | ½ teaspoon |
| Black pepper | ½ teaspoon |
| Shredded cheddar cheese | 1 cup |
| Fresh cilantro or parsley (for garnish) | Optional |
Step-by-Step Instructions to Make Creamy Rotel Pasta
Follow these simple steps to create a flavorful and creamy pasta dish that’s sure to become a household favorite.
1. Prepare the Pasta
- Start by filling a large pot with salted water and bringing it to a rolling boil.
- Add the penne pasta and cook according to the package directions until tender but still firm (al dente).
- Drain the pasta and set it aside for later use.
2. Cook the Ground Beef
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the lean ground beef and cook until it’s browned and fully cooked, breaking it up into small pieces as it cooks.
- Once the beef is cooked, drain any excess fat to keep the dish light and flavorful.
3. Sauté the Aromatics
- Add the diced yellow onion to the skillet with the ground beef.
- Cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Stir in the minced garlic and cook for an additional minute, or until it becomes fragrant.
4. Create the Creamy Sauce
- Stir in the Rotel diced tomatoes with green chilies (including the liquid), beef broth, heavy cream, and softened cream cheese.
- Add Worcestershire sauce, chili powder, smoked paprika, garlic salt, ground cumin, and black pepper.
- Mix well and cook, stirring frequently, until the cream cheese is fully melted and the sauce is smooth and creamy.
5. Combine the Pasta
- Add the cooked penne pasta to the skillet with the sauce.
- Stir everything together until the pasta is evenly coated and the ingredients are well combined.
- Continue cooking for 2–3 minutes to ensure the pasta absorbs some of the sauce’s flavor.
6. Add the Cheese
- Remove the skillet from heat and stir in the shredded cheddar cheese.
- Mix until the cheese is fully melted and integrated into the creamy sauce.
7. Serve and Garnish
- Transfer the creamy Rotel pasta to serving bowls or plates.
- Garnish with freshly chopped cilantro or parsley for a pop of freshness and color.
- Serve immediately and enjoy your delicious, creamy creation!
The Flavors of Creamy Rotel Pasta
This dish brings together a medley of flavors and textures that will keep you coming back for more. The tangy Rotel tomatoes with green chilies add just the right amount of zest and heat, while the cream cheese and cheddar cheese create a velvety sauce that clings to every bite of pasta. The spices—like smoked paprika, cumin, and chili powder—add a smoky, warm undertone, and the ground beef provides hearty protein to round out the dish. It’s creamy, zesty, and perfectly balanced.
Tips for Making the Best Creamy Rotel Pasta
- Cook the Pasta Al Dente: This ensures the pasta doesn’t become mushy when it’s tossed in the creamy sauce.
- Don’t Skip the Rotel: The combination of tomatoes and green chilies is the heart of this dish, so make sure to use the real thing for authentic flavor.
- Melt the Cream Cheese Gradually: Softening the cream cheese beforehand makes it easier to melt into the sauce without leaving any lumps.
- Customize the Heat: If you like a spicier dish, add a pinch of cayenne pepper or use hot Rotel instead of regular.
- Make It Vegetarian: Swap the ground beef for plant-based protein or sautéed mushrooms for a meatless version.
Customizations and Variations
This recipe is incredibly versatile, so feel free to get creative and make it your own.
- Protein Variations: Use ground turkey, chicken, or even crumbled sausage in place of ground beef.
- Add Veggies: Toss in spinach, diced zucchini, or roasted red peppers to boost the nutrition and color.
- Make It Spicier: Add a splash of hot sauce or sprinkle in some crushed red pepper flakes for extra heat.
- Cheese Alternatives: Experiment with Monterey Jack, pepper jack, or a blend of cheeses for a different flavor profile.
FAQs About Creamy Rotel Pasta
1. Can I make this dish ahead of time?
Yes, you can prepare the pasta and sauce separately ahead of time. When you’re ready to serve, combine them in a skillet and heat until warmed through.
2. How do I store leftovers?
Store leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of beef broth or cream to refresh the sauce.
3. Can I freeze this dish?
Cream-based sauces don’t freeze well because they can separate upon thawing. However, you can freeze the cooked ground beef and Rotel mixture separately and prepare the creamy sauce fresh when ready to serve.
4. What can I use instead of heavy cream?
If you don’t have heavy cream, you can substitute it with half-and-half or whole milk mixed with a teaspoon of cornstarch to thicken the sauce.
5. Can I use a different type of pasta?
Absolutely! Rotini, farfalle, or rigatoni work well in place of penne. Choose a pasta shape that holds the sauce well.
6. How can I make this gluten-free?
Use gluten-free pasta and double-check that your Worcestershire sauce and cream cheese are gluten-free certified.
Nutritional Information (Per Serving)
- Calories: 560
- Protein: 32g
- Carbohydrates: 45g
- Fat: 26g
- Fiber: 4g
Conclusion: Make Creamy Rotel Pasta Tonight!
Now that you know how to make this irresistible Creamy Rotel Pasta, it’s time to head to the kitchen and bring this dish to life. Whether you’re cooking for family, friends, or just yourself, this recipe will satisfy your cravings and leave you feeling warm and happy. Its bold, creamy flavors make it a meal you’ll want to make again and again.
So grab your ingredients, follow the steps, and enjoy the perfect blend of comfort and spice in every bite!
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Creamy Rotel Pasta: A Hearty, Flavor-Packed Meal for Every Occasion
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Rotel Pasta is the ultimate comfort food that combines tender penne pasta, seasoned ground beef, and a rich, zesty cheese sauce made with Rotel tomatoes and green chilies. Perfect for weeknight dinners or potlucks, this dish is creamy, flavorful, and guaranteed to please everyone at the table. It’s simple to make, requires minimal cleanup, and delivers maximum flavor in every bite!
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 of Rotel diced tomatoes with green chilies, including the liquid
- 1 cup beef broth
- ½ cup heavy cream
- 4 ounces cream cheese, cubed and softened
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ½ teaspoon black pepper
- 1 cup shredded cheddar cheese
- Freshly chopped cilantro or parsley (optional, for garnish)
Instructions
1. Cook the Pasta:
- Fill a large pot with salted water and bring it to a boil.
- Add the penne pasta and cook according to the package directions until al dente (tender but firm).
- Drain the pasta and set it aside. Reserve about ½ cup of the pasta water to adjust the sauce if needed.
2. Cook the Ground Beef:
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the ground beef and cook until browned, breaking it into small crumbles as it cooks.
- Drain any excess fat to keep the dish light and flavorful.
3. Sauté the Aromatics:
- Add the diced onion to the skillet with the cooked ground beef. Cook for 5 minutes, stirring occasionally, until the onion is soft and translucent.
- Add the minced garlic and cook for another minute, or until fragrant.
4. Create the Creamy Sauce:
- Stir in the Rotel diced tomatoes with green chilies (including the liquid), beef broth, heavy cream, and cream cheese.
- Add Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper.
- Stir frequently until the cream cheese is fully melted, and the sauce is smooth and well combined.
5. Combine the Pasta and Sauce:
- Add the cooked penne pasta to the skillet with the sauce.
- Stir well to coat the pasta evenly in the creamy sauce.
- Cook for an additional 2–3 minutes, allowing the pasta to absorb the sauce’s flavors.
6. Add the Cheese:
- Remove the skillet from heat and stir in the shredded cheddar cheese.
- Mix until the cheese is fully melted and incorporated into the sauce.
7. Serve and Garnish:
- Transfer the creamy Rotel pasta to serving plates or bowls.
- Garnish with freshly chopped cilantro or parsley for a pop of color and freshness.
- Serve immediately and enjoy!
Notes
- Spice Level: If you prefer a milder dish, use mild Rotel or substitute it with diced tomatoes without chilies.
- Cheese Substitutions: You can use Monterey Jack or pepper jack cheese for a different flavor.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of beef broth or cream to refresh the sauce.
- Freezing: It’s best to freeze the sauce without the pasta, as cooked pasta can become mushy when thawed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American