Rotel Pasta Recipe
Craving comfort food? This Rotel Pasta Recipe is creamy, cheesy, and packed with bold flavor—perfect for busy weeknights or cozy weekends.
Ingredients
- 8 oz rotini or penne pasta
- 1 lb ground beef or ground turkey
- 1 small onion chopped
- 1 can 10 oz Rotel tomatoes with green chilies
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/2 cup milk
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
- Cook the Pasta:
- Boil pasta in salted water until al dente, about 1 minute less than package instructions. Drain and set aside.
- Cook the Meat:
- In a large skillet, sauté chopped onions and ground beef over medium heat until the meat is browned and the onions are tender. Drain excess fat if needed.
- Add Rotel and Cheeses:
- Stir in the can of Rotel tomatoes, cream cheese, and milk. Let it simmer for 5–7 minutes until the sauce is smooth and heated through.
- Combine with Pasta:
- Add the cooked pasta to the sauce and mix well. Stir in shredded cheddar cheese until melted and creamy.
- Serve:
- Garnish with fresh parsley if desired, and serve hot.
Notes
- Pasta Choice: Rotini, penne, or elbow macaroni all work well as they hold the creamy sauce nicely. Avoid delicate pastas like angel hair.
- Make It Spicy: Use hot Rotel tomatoes or add a pinch of cayenne pepper or red pepper flakes for extra heat.
- Protein Options: Swap ground beef with ground turkey, chicken, or plant-based crumbles for a lighter or vegetarian version.
- Cheese Variations: Sharp cheddar adds a bold flavor, but you can mix in Monterey Jack, pepper jack, or Velveeta for added creaminess.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk to loosen the sauce.
- Slow Cooker Option:
