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
Scale
- 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