Rotel Pasta Recipe

There’s something so comforting about a big, creamy pasta dish that comes together in under 30 minutes. This Rotel Pasta is my go-to weeknight dinner when I’m craving something cheesy, spicy, and totally satisfying. It combines juicy ground beef, tender penne pasta, and the zesty kick of Rotel tomatoes and green chilies, all in a creamy, cheesy sauce that wraps around each piece of pasta like a warm hug. If you’re looking for a new favorite one-pan meal that’s as easy as it is delicious, this is it!

Rotel Pasta Recipe

A Quick Story: How Rotel Pasta Became a Weeknight Staple

The first time I made Rotel Pasta was on a busy Tuesday night. I’d just gotten home after a long day and wanted something comforting that didn’t take ages to make. I had ground beef in the fridge, some leftover pasta, and a lonely can of Rotel sitting in the pantry (probably from a taco night I never got around to making). A little experimentation, and this creamy, spicy pasta was born. Now, it’s a recipe I return to whenever I need a quick, filling meal that I know everyone will love. There’s something magical about the slight heat from the Rotel mixing with the creamy sauce—it’s like a Tex-Mex mac and cheese but with more flavor depth.

So, What Exactly is Rotel?

If you’re new to Rotel, it’s a brand of canned tomatoes and green chilies, and it adds a perfect hint of spice to all kinds of dishes. Originally popular in Tex-Mex recipes like queso dips, Rotel has since found its way into pasta dishes, casseroles, and even soups. Its blend of juicy tomatoes and mild green chilies packs a bit of heat without overpowering a dish, making it ideal for families who like just a bit of spice.

Let’s Talk Ingredients: The Stars of Rotel Pasta

Penne Pasta

The backbone of this recipe, penne pasta is ideal because its tube shape holds onto the sauce, so every bite is packed with flavor. You could also swap in rotini or rigatoni if that’s what you have on hand.

Ground Beef

Lean ground beef brings a savory richness to the dish. You could substitute ground turkey or even a plant-based meat substitute if you prefer. Just make sure to season it well!

Rotel Tomatoes and Green Chilies

The star ingredient! This adds a tangy, slightly spicy flavor to the pasta. If you can’t find Rotel, you can use a can of diced tomatoes and add a pinch of chili flakes or chopped green chilies.

Beef Broth

The broth deepens the flavor and gives the sauce some body. You can substitute chicken broth or even vegetable broth if you’re in a pinch.

Heavy Whipping Cream & Cream Cheese

These ingredients create that creamy, luscious texture that makes the dish feel indulgent. If you’re looking to lighten it up, you can use half-and-half instead, though the sauce may be slightly thinner.

Cheddar Cheese

Melting cheddar cheese into the pasta adds a rich, gooey finish. For a milder flavor, you could try Monterey Jack or a Mexican blend cheese.

Seasonings: Chili Powder, Garlic Salt, and Smoked Paprika

These spices add a bit of warmth and smokiness, balancing the creamy sauce with a touch of depth. Smoked paprika in particular really brings out the best in the beef.

Fresh Herbs

A sprinkle of chopped cilantro or parsley at the end brightens up the dish, adding a fresh contrast to the rich sauce. It’s optional, but I think it makes a big difference!

Rotel Pasta Recipe

Kitchen Gear You’ll Need (and Substitutes)

For this recipe, you’ll need a large pot for cooking the pasta and a skillet or large sauté pan for the sauce. A deep skillet is ideal because it lets you toss everything together at the end without any overflow. If you don’t have a skillet large enough, you could use a Dutch oven or a big saucepan—just be cautious when stirring the pasta in to avoid spills.

A wooden spoon or spatula is handy for breaking up the ground beef, and a good-quality grater will make quick work of shredding cheese if you’re using a block of cheddar. No need for anything too fancy here!

Step-by-Step: Making the Creamiest, Dreamiest Rotel Pasta

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then add your penne and cook according to package instructions. You want it al dente, so it holds up in the sauce. Drain the pasta and set it aside. (Pro tip: reserve a bit of pasta water in case you need to loosen the sauce later!)

Step 2: Brown the Beef and Onions

While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, and cook until the beef is browned and the onions are tender, about 5-7 minutes. If there’s excess grease, go ahead and drain it.

Step 3: Add the Rotel and Spices

Once the beef is cooked, it’s time to add flavor! Pour in the can of Rotel, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes until it’s slightly thickened—this helps all the flavors meld together.

Step 4: Stir in the Creamy Ingredients

Reduce the heat to low and add the heavy whipping cream and cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth. This is where the magic happens—the sauce should be rich, creamy, and have a hint of orange color from the tomatoes.

Step 5: Toss in the Pasta and Cheese

Add the cooked pasta to the skillet and toss to coat. Sprinkle the shredded cheddar cheese over the top and stir until it’s melted into the sauce. You should have a beautiful, glossy sauce coating each piece of pasta. If it seems too thick, add a splash of pasta water or beef broth to loosen it up.

Step 6: Serve and Garnish

Scoop the pasta into bowls and garnish with a sprinkle of fresh cilantro or parsley. It adds a pop of color and a little extra freshness to each bite.

Rotel Pasta Recipe

Variations to Make It Your Own

  • Low-Carb Option: Substitute the pasta with zucchini noodles or cauliflower rice for a low-carb version that still packs all the flavor.
  • Extra Veggies: Toss in some diced bell peppers or corn with the onions for extra texture and flavor.
  • Spicy Kick: If you like more heat, add a pinch of cayenne pepper or use a can of Rotel with habaneros instead of the regular variety.
  • Cheese Swap: Try pepper jack for a spicy twist or mozzarella for a milder, stretchier texture.
  • Vegetarian Version: Skip the ground beef and use black beans for protein. Vegetable broth works great in place of beef broth here too.

Serving Suggestions and Presentation Tips

Serve this pasta in shallow bowls with a sprinkle of fresh herbs on top. If you want to get fancy, a little extra grated cheddar or even a drizzle of hot sauce makes it look (and taste) amazing. This dish pairs perfectly with a simple green salad on the side to balance out the richness. Garlic bread or even warm tortillas make great additions for a Tex-Mex twist!

Drink Pairings

With its creamy, slightly spicy sauce, Rotel Pasta pairs well with a crisp white wine like Sauvignon Blanc or a light, fruity red like Pinot Noir. If you’re in the mood for beer, a cold lager or pilsner complements the spicy flavors without overwhelming the dish. And if you’re not drinking alcohol, a cold sparkling water with lime or a tall glass of iced tea is refreshing and keeps things light.

Leftovers and Storage Tips

Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of beef broth or cream to help bring the sauce back to life. You can reheat it in the microwave or on the stovetop over low heat, stirring occasionally.

Adjusting for a Crowd

This recipe makes about 4 servings, but it doubles easily if you’re feeding a crowd. Just make sure to use a large enough skillet or consider making the sauce in a big Dutch oven so you have plenty of space to mix everything together.

Troubleshooting Tips

  • Sauce Too Thick: Add a bit of pasta water, milk, or beef broth to thin it out.
  • Sauce Too Thin: Let it simmer a little longer or add more cream cheese to thicken it up.
  • Too Spicy: Add more cream or a pinch of sugar to mellow the heat.

Give It a Try!

This Rotel Pasta is one of those recipes that’s guaranteed to make you a dinner-time hero. It’s easy, packed with flavor, and endlessly customizable to suit your taste. Give it a try, and don’t be afraid to make it your own. After all, the best recipes are the ones that feel like they were made just for you.

Rotel Pasta Recipe

Frequently Asked Questions

  1. Can I use a different pasta shape? Yes! Any short pasta shape, like rigatoni or fusilli, works well.
  2. Is there a dairy-free option? Substitute the cream and cheese with coconut milk and a dairy-free cheese.
  3. Can I make it spicier? Absolutely. Try using Rotel with habaneros or add cayenne pepper.
  4. What’s the best way to reheat it? Add a splash of broth and heat on low on the stovetop or in the microwave.
  5. Can I freeze leftovers? This pasta can be frozen, though the creaminess might lessen a bit after reheating.
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Rotel Pasta Recipe

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This creamy Rotel Pasta recipe combines ground beef, zesty tomatoes, and a cheesy sauce for a perfect quick dinner.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 8 ounces penne pasta uncooked
  • 1 tablespoon olive oil
  • 1 pound lean ground beef
  • 1 yellow onion chopped
  • 1 can Rotel diced tomatoes and green chilies 10 ounces
  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1 teaspoon garlic salt
  • 1 teaspoon smoked paprika
  • 1/4 cup heavy whipping cream
  • 1/4 cup cream cheese
  • 1/2 cup shredded cheddar cheese
  • fresh cilantro or parsley chopped, for garnish

Instructions

Step 1: Cook the Pasta

Start by bringing a large pot of salted water to a boil, then add your penne and cook according to package instructions. You want it al dente, so it holds up in the sauce. Drain the pasta and set it aside. (Pro tip: reserve a bit of pasta water in case you need to loosen the sauce later!)

Step 2: Brown the Beef and Onions

While the pasta is cooking, heat a tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and chopped onion, and cook until the beef is browned and the onions are tender, about 5-7 minutes. If there’s excess grease, go ahead and drain it.

Step 3: Add the Rotel and Spices

Once the beef is cooked, it’s time to add flavor! Pour in the can of Rotel, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Stir everything together and bring the mixture to a simmer. Let it cook for about 10 minutes until it’s slightly thickened—this helps all the flavors meld together.

Step 4: Stir in the Creamy Ingredients

Reduce the heat to low and add the heavy whipping cream and cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth. This is where the magic happens—the sauce should be rich, creamy, and have a hint of orange color from the tomatoes.

Step 5: Toss in the Pasta and Cheese

Add the cooked pasta to the skillet and toss to coat. Sprinkle the shredded cheddar cheese over the top and stir until it’s melted into the sauce. You should have a beautiful, glossy sauce coating each piece of pasta. If it seems too thick, add a splash of pasta water or beef broth to loosen it up.

Step 6: Serve and Garnish

Scoop the pasta into bowls and garnish with a sprinkle of fresh cilantro or parsley. It adds a pop of color and a little extra freshness to each bite.

Notes

Serving Suggestions and Presentation Tips

Serve this pasta in shallow bowls with a sprinkle of fresh herbs on top. If you want to get fancy, a little extra grated cheddar or even a drizzle of hot sauce makes it look (and taste) amazing. This dish pairs perfectly with a simple green salad on the side to balance out the richness. Garlic bread or even warm tortillas make great additions for a Tex-Mex twist!

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner

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