Rotel Pasta Recipe
Introduction
Rotel Pasta is a creamy, comforting dish that combines spicy diced tomatoes with tender ground beef and pasta. It’s quick to prepare and packed with bold flavors, making it perfect for a satisfying weeknight dinner.
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 onion is soft, about 5-7 minutes.
- Step 3: Add the minced garlic and cook until fragrant, about 1 minute.
- Step 4: Stir in the undrained 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 extra heat, add a pinch of cayenne pepper or chopped jalapeños.
- Use ground turkey or chicken instead of beef for a lighter version.
- Swap penne for other pasta shapes like rigatoni or rotini to change the texture.
- To make it vegetarian, omit the meat and use vegetable broth instead of beef broth.
- Leftover sauce can be thin; simmer a few minutes longer to thicken before serving.
Storage
Store any 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 if the sauce has thickened too much.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned Rotel?
Fresh tomatoes won’t have the same spicy kick or liquid content as Rotel, so you may need to add diced green chiles and adjust seasoning to maintain the flavor and consistency.
Is this recipe gluten-free?
The recipe is gluten-free if you use gluten-free pasta and verify that your Worcestershire sauce does not contain gluten.
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Rotel Pasta Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This creamy and flavorful Rotel Pasta combines tender penne pasta with a savory sauce made from Rotel diced tomatoes with green chilies, ground beef, cream cheese, and shredded cheddar. Enhanced with a blend of spices and hearty beef broth, this one-pan dish offers a comforting meal perfect for any weeknight dinner.
Ingredients
Pasta
- 1 pound penne pasta
Meat and Aromatics
- 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: 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 while preparing the sauce.
- Brown the Beef and Onion: Heat the olive oil in a large skillet over medium-high heat. Add the lean ground beef and diced onion. Cook, breaking up the meat with a spoon, until the beef is browned and onions are soft, approximately 5-7 minutes.
- Add Garlic: Stir in the minced garlic and cook for about 1 minute, until fragrant but not browned, to build rich aroma.
- Make the Sauce: Add the undrained Rotel diced tomatoes with green chilies, beef broth, heavy cream, cream cheese cubes, Worcestershire sauce, chili powder, smoked paprika, garlic salt, ground cumin, and black pepper to the skillet. Stir to combine, then bring the mixture to a simmer. Cook for about 5 minutes, stirring occasionally, until the cream cheese melts and the sauce thickens slightly.
- Melt in the Cheddar: Reduce heat to low and add the shredded cheddar cheese. Stir gently until the cheese is completely melted and the sauce is creamy and smooth.
- Toss with Pasta: Add the cooked penne pasta to the skillet. Toss thoroughly until all the pasta is evenly coated with the creamy Rotel cheese sauce.
- Serve: Garnish the pasta with fresh chopped cilantro or parsley if desired. Serve hot immediately and enjoy a deliciously comforting meal.
Notes
- For a spicier dish, use Rotel tomatoes with extra hot green chilies or add a pinch of cayenne pepper.
- To make this recipe lighter, substitute heavy cream and cream cheese with half-and-half or a lower-fat cream alternative.
- Fresh herbs like cilantro or parsley add a fresh contrast to the creamy sauce—feel free to omit if you prefer.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated on the stove or microwave.
- If you want a vegetarian version, replace ground beef with cooked mushrooms or lentils and use vegetable broth instead of beef broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Keywords: Rotel pasta, creamy pasta, penne with cheese sauce, ground beef pasta, spicy cheese pasta, easy dinner recipe
