If you’re craving something ultra-comforting, quick, and bursting with flavor—this Creamy Rotel Pasta is it! This one-skillet wonder brings together tender penne, savory ground beef, and a creamy, cheesy sauce with just the right amount of spice from Rotel tomatoes. It’s everything you want in a cozy weeknight dinner… and then some.
Why You’ll Love This Rotel Pasta
- Fast & Easy: Ready in 30 minutes with minimal cleanup—perfect for busy nights.
- Ultra Creamy: A dreamy sauce made with cream, cream cheese, and cheddar.
- Packed with Flavor: Rotel tomatoes add a spicy, zesty punch.
- Family-Friendly: Hearty, cheesy, and always a hit with kids and adults alike.
Ingredients You’ll Need
- Penne Pasta – Holds onto the rich sauce perfectly.
- Ground Beef – Use lean beef (90%) for hearty flavor without excess grease.
- Rotel Tomatoes – A can of diced tomatoes with green chilies brings that signature kick.
- Onion & Garlic – Flavor essentials that start the dish off right.
- Olive Oil – For sautéing the beef and aromatics.
- Beef Broth – Adds richness and depth to the sauce.
- Heavy Cream & Cream Cheese – For that ultra-luxurious texture.
- Cheddar Cheese – Shredded and melted into the sauce for cheesy perfection.
- Seasonings – Worcestershire sauce, smoked paprika, chili powder, garlic salt, cumin, and black pepper create bold, crave-worthy flavor.
- Fresh Cilantro or Parsley – Optional garnish for a pop of color and freshness.
How to Make Rotel Pasta
Step 1: Cook the Pasta
Boil penne pasta in salted water until al dente. Drain and set aside.
Step 2: Brown the Beef
In a large skillet, heat olive oil over medium-high heat. Add ground beef and diced onion. Cook for 5–7 minutes until browned and softened. Drain any excess grease.
Step 3: Add Garlic
Stir in minced garlic and cook for about 1 minute until fragrant.
Step 4: Make the Sauce
Add the undrained Rotel, beef broth, heavy cream, cream cheese, Worcestershire sauce, and all seasonings. Stir well and simmer until the cream cheese melts and the sauce thickens, about 5 minutes.
Step 5: Melt the Cheese
Lower the heat and stir in shredded cheddar until smooth and creamy.
Step 6: Combine & Serve
Add the cooked pasta to the skillet. Toss until everything is well coated. Garnish with chopped parsley or cilantro and serve hot.
Tips for the Best Rotel Pasta
- Adjust the heat: Use mild, original, or hot Rotel depending on your spice preference.
- Use fresh cheese: Shred your own cheddar for the smoothest melt.
- Don’t overcook the pasta: Cook just to al dente so it holds up well in the sauce.
- Prep ahead: The beef and sauce can be made in advance and refrigerated—just cook fresh pasta and combine.
Make It Your Own
- Try different meats: Sub ground turkey, chorizo, or Italian sausage.
- Add veggies: Stir in sautéed bell peppers, mushrooms, or black beans.
- Extra spicy?: Toss in a pinch of cayenne or some red pepper flakes.
- Low-carb version: Try it with zucchini noodles or cauliflower pasta.
What to Serve With It
- Garlic bread or breadsticks
- Green salad with a light vinaigrette
- Roasted veggies or steamed broccoli
- A side of sliced avocado or guacamole for a creamy contrast
Storage & Reheating
Store: Keep leftovers in an airtight container in the fridge for 3–4 days.
Freeze: Freeze cooled pasta in a freezer-safe container for up to 2–3 months. Thaw overnight in the fridge before reheating.
Reheat: Warm gently in a skillet over low heat or in the microwave. Add a splash of broth or milk to loosen the sauce if needed.
Rotel Pasta Recipe
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 6
Calories: 643 per serving
Ingredients
- 1 lb penne pasta
- 1 tbsp olive oil
- 1 lb lean ground beef
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 (10 oz) can Rotel tomatoes with green chilies (undrained)
- 1 cup beef broth
- ½ cup heavy cream
- 4 oz cream cheese, cubed and softened
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic salt
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Cook pasta until al dente. Drain and set aside.
- In a large skillet, heat oil and cook ground beef and onion until browned, 5–7 minutes.
- Stir in garlic; cook 1 minute.
- Add Rotel, broth, cream, cream cheese, Worcestershire, and seasonings. Simmer 5 minutes.
- Reduce heat and stir in cheddar until melted.
- Toss in pasta and coat with sauce. Garnish and serve hot.