Rotel Pasta Recipe
Introduction
Rotel Pasta is a creamy, flavorful dish that combines spicy diced tomatoes with tender ground beef and pasta. It’s a comforting dinner perfect for weeknights when you want something quick yet satisfying.
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
- Step 1: Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Step 2: 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 onions are soft, about 5-7 minutes.
- Step 3: Add the minced garlic and cook until fragrant, about 1 minute.
- Step 4: 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.
- Step 5: Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
- Step 6: Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
- Step 7: Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy!
Tips & Variations
- For a spicier kick, add extra diced jalapeños or a pinch of cayenne pepper.
- Substitute ground turkey or chicken for a lighter protein option.
- Use a combination of cheddar and Monterey Jack cheese for a richer flavor.
- To make it vegetarian, swap the beef broth and ground beef for vegetable broth and cooked lentils or mushrooms.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of pasta?
Yes, any pasta shape you prefer will work well, such as rotini, rigatoni, or bow ties. Just adjust the cooking time according to the package instructions.
Is this recipe freezer-friendly?
It can be frozen, but the texture of the pasta may change slightly upon thawing. For best results, freeze the sauce separately and cook fresh pasta when ready to serve.
Print
Rotel Pasta Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
This creamy and flavorful Rotel Pasta combines tender penne pasta with a savory ground beef and tomato sauce enriched with cream cheese, heavy cream, and a blend of spices. Perfect for a comforting weeknight dinner that comes together in under an hour, this dish offers a spicy kick from Rotel diced tomatoes with green chilies and is finished with melted cheddar cheese and fresh herbs.
Ingredients
Pasta
- 1 pound penne pasta
Meat and Vegetables
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
Sauce
- 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
Cheese and Garnish
- 1 cup shredded cheddar cheese
- Fresh chopped cilantro or parsley for garnish
Instructions
- Cook the pasta: Boil a large pot of salted water and cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Brown the ground beef and onion: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onions are soft, about 5 to 7 minutes.
- Sauté the garlic: Add the minced garlic to the skillet and cook for about 1 minute until fragrant, stirring constantly to prevent burning.
- Create the sauce: Stir in the undrained Rotel diced tomatoes with green chilies, beef broth, heavy cream, softened cream cheese cubes, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring the mixture to a simmer and cook for about 5 minutes, stirring occasionally, until the cream cheese melts and the sauce thickens slightly.
- Add the cheddar cheese: Reduce the heat to low and stir in the shredded cheddar cheese until melted and the sauce becomes smooth and creamy.
- Toss pasta with sauce: Add the cooked penne pasta to the skillet and toss everything together until the pasta is evenly coated with the creamy Rotel sauce.
- Serve and garnish: Serve the pasta hot, garnished with freshly chopped cilantro or parsley for a burst of fresh flavor and color. Enjoy your delicious Rotel Pasta!
Notes
- You can substitute ground turkey or chicken for a leaner option.
- If you prefer a spicier dish, add a pinch of cayenne pepper along with the chili powder.
- Use whole wheat or gluten-free pasta to accommodate dietary needs.
- For a vegetarian variation, omit the ground beef and use vegetable broth instead of beef broth.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stove or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Rotel pasta, creamy pasta, ground beef pasta, spicy pasta dish, one-pan pasta, comfort food, quick dinner recipe
