Description
Rotel Pasta is a creamy, cheesy, and flavorful one-pot dish combining penne pasta with ground beef, Rotel diced tomatoes with green chilies, and a rich blend of spices. Perfect for a comforting weeknight dinner, this recipe delivers a spicy kick balanced by creamy textures and melty cheddar cheese.
Ingredients
Scale
Pasta
- 1 pound penne pasta
Meat and Vegetables
- 1 pound lean ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
Sauce
- 1 tablespoon olive oil
- 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: Bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Drain the pasta and set it aside for later.
- Brown the Meat and Onion: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the lean ground beef and diced yellow onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onion is soft, about 5 to 7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Create the Sauce: Add the undrained can of Rotel diced tomatoes with green chilies, beef broth, heavy cream, and softened cream cheese cubes to the skillet. Stir in Worcestershire sauce, chili powder, smoked paprika, garlic salt, ground cumin, and black pepper. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the cream cheese to melt and the sauce to thicken slightly.
- Melt the Cheese: Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese has completely melted and the sauce is smooth and creamy.
- Toss Pasta with Sauce: Add the cooked penne pasta directly to the skillet and toss everything together until the pasta is evenly coated with the creamy Rotel sauce.
- Serve and Garnish: Serve the Rotel pasta hot, garnished with freshly chopped cilantro or parsley for a burst of color and freshness. Enjoy your delicious, comforting meal!
Notes
- For extra heat, add a pinch of cayenne pepper or use a spicier variety of Rotel tomatoes.
- Substitute ground turkey or chicken for a leaner version.
- Use gluten-free pasta to make the recipe gluten-free.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently.
- Add vegetables like bell peppers or spinach for extra nutrition and flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 425
- Sugar: 4g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 75mg
Keywords: Rotel pasta, creamy pasta, cheesy pasta, ground beef pasta, one pot pasta, spicy pasta, dinner recipe
