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

Scale

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