Rotel Pasta

• Penne Pasta: The perfect ridged tubes capture the zesty, creamy sauce in every bite.
• Lean Ground Beef: Get 90% for a protein-packed, hearty meal with less fat.
• Rotel Diced Tomatoes with Green Chilies: For a kick of spicy, tangy flavor to liven up the dish.
• Yellow Onion and Garlic: They help build a flavorful base.
• Olive Oil: Use a splash to sauté the beef and veggies.
• Beef Broth: It adds a rich, savory depth to the sauce.
• Heavy Cream: The key to the creamy, velvety texture.
• Cream Cheese: It melts into the sauce for an extra dose of decadent richness.
• Seasonings: Worcestershire sauce, chili powder, smoked paprika, garlic salt, ground cumin, and black pepper are all you need.
• Shredded Cheddar Cheese: It brings melted, cheesy goodness to every forkful.
• Fresh Chopped Cilantro or Parsley: Vibrant herbs add a burst of freshness and color.

How to Make Rotel Pasta

You won’t believe how easy this pasta is to throw together!

1. Cook the pasta. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.

2. Brown the beef. 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 softened, about 5-7 minutes. Drain the excess grease if needed.

3. Add the garlic. Add the minced garlic and cook until fragrant, about 1 minute.

4. Make the sauce. 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.

5. Add the cheese. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth.

6. Combine the pasta. Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.

7. Serve garnished. Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy!

Tips for the Best Rotel Pasta

These tried-and-true tips make for the very best pasta.

• Spice it up. Use mild, regular, or hot Rotel tomatoes depending on your spice preference. Add cayenne pepper for extra heat.
• Preserve your pasta water. Reserve some of the starchy pasta cooking water to adjust the sauce consistency if needed.
• Choose your cheese wisely. For the creamiest texture, use full-fat cream cheese and shred your own cheddar cheese. Pre-shredded cheese doesn’t melt as smoothly.
• Take a shortcut. The Rotel ground beef sauce can be prepared in advance and refrigerated until needed. Reheat and toss with freshly cooked pasta
• Mix it up. Try it with chorizo, Italian sausage, or ground turkey instead of beef. Add extra veggies like bell peppers or black beans.
• Make it a meal. Serve with garlic bread, breadsticks, a green salad, or steamed veggies on the side. Top with extra cheese if desired.

How to Store

To Store: Store leftovers in an air-tight container in the refrigerator for up to 3-4 days. Add a splash of milk or broth when storing to help prevent the pasta from drying out.

To Freeze: Let the pasta cool completely before transferring it to an air-tight, freezer-safe container or bag. Squeeze out any excess air before freezing for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

To Reheat: Reheat gently on the stovetop over medium-low heat. Stir frequently and add a little milk or broth to loosen the sauce if needed. Avoid overcooking or it may become dry.