Rotel Pasta Recipe

If you’re looking for a comforting, creamy pasta dish with just a hint of heat, this Rotel pasta is calling your name! This one-pot wonder is quick, easy, and packed with flavor, making it a great choice for busy weeknights. It’s a hearty mix of seasoned ground beef, tender pasta, and a creamy, cheesy sauce with a little kick from the Rotel tomatoes with green chilies. And did I mention it’s ready in under 30 minutes? Yep, this is one of those recipes that delivers big on taste without the fuss.

This Rotel pasta also has a way of bringing people together around the dinner table. The bold flavors and satisfying, creamy texture make it feel a little indulgent, yet it’s simple enough that even beginner cooks can tackle it with confidence. So let’s dive into the details and make some magic happen in the kitchen!

this RECIPE

🍝 A little backstory on Rotel pasta

Rotel pasta is a delicious fusion of Tex-Mex and Italian-inspired flavors, with a dash of American comfort food thrown in. If you’re not familiar with Rotel, it’s a brand of canned tomatoes mixed with green chilies, which adds a nice balance of acidity and heat to dishes. Traditionally used in dips and Tex-Mex recipes, it also works surprisingly well in pasta dishes, adding a fun twist to a classic creamy sauce. This combination of flavors has become a favorite for those who want a quick, flavorful meal with a little personality.

Rotel pasta is beloved for its versatility—just about everyone has their own spin on it. This version is creamy, a little spicy, and wonderfully cheesy. Plus, it’s one of those meals that taste even better the next day, so it’s perfect for meal prepping or next-day lunches!

Let’s talk ingredients: The stars of this recipe

• Penne pasta: This pasta shape holds up well in creamy sauces and lets you get a good bit of sauce with each bite. Feel free to substitute with any short pasta you have on hand, like rigatoni or rotini.
• Ground beef: I recommend using lean ground beef to keep the dish hearty without excess grease. If you want to make this vegetarian, you could swap it out for black beans or a plant-based ground beef alternative.
• Yellow onion: Chopped onion brings a sweet, savory base to the dish. If you’re out of yellow onions, white or even red onions will work just fine.
• Rotel diced tomatoes with green chilies: This is the ingredient that adds that special Tex-Mex flavor to the pasta. If you can’t find Rotel, try using diced tomatoes and add a bit of chopped green chili or jalapeño.
• Beef stock: This adds depth to the sauce, helping to balance the tomatoes and beef flavors. You could substitute chicken or vegetable stock if needed.
• Worcestershire sauce: This adds a nice umami kick. Just a little goes a long way!
• Chili powder, garlic salt, and smoked paprika: These seasonings bring warmth, a hint of spice, and a smoky depth to the dish. Adjust the chili powder to suit your heat preference.
• Heavy cream and cream cheese: These ingredients make the sauce incredibly creamy and rich. If you’re looking for a lighter version, you could try half-and-half instead of heavy cream.
• Cheddar cheese: The shredded cheddar adds a gooey, melty layer of cheesy goodness. I recommend a sharp cheddar for maximum flavor, but you could use Monterey Jack or Colby if that’s what you have.

Kitchen gear: What you need (and what you can totally skip)

To make this recipe, you’ll need just a few basic kitchen tools:

• Large pot for boiling pasta: If you can, salt your pasta water generously. It’s a little trick to get your pasta tasting extra flavorful.
• Large skillet: A big, deep skillet works best here since you’ll be mixing in the pasta with the sauce. A nonstick skillet is ideal, but any large pan will do.
• Wooden spoon or spatula: For breaking up the ground beef and stirring everything together. A wooden spoon works well for its sturdiness.
• Cheese grater (if you’re shredding the cheddar yourself): Freshly shredded cheese melts better than the pre-packaged kind.

And that’s it! Minimal tools make for a quicker clean-up, which is always a bonus.

Step-by-step: How to make this creamy, spicy Rotel pasta

1. Cook the pasta

Start by cooking your pasta in a large pot of boiling salted water according to the package instructions. Aim for al dente, as the pasta will cook a little more when you mix it into the sauce. Once it’s done, drain the pasta and set it aside.

Tip: Don’t forget to salt your pasta water! This is your only chance to season the pasta itself.

2. Brown the ground beef and onions

In a large skillet, heat the olive oil over medium heat. Add the ground beef and chopped onion, cooking until the meat is browned and the onions are soft. Stir occasionally and break up any large chunks of meat with a spoon. If there’s excess grease, drain it carefully to keep the sauce from getting too oily.

Tip: Take your time here! Browning the beef adds depth of flavor, so let it cook until you see some nice color.

3. Add Rotel and spices

Now, mix in the Rotel tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Bring everything to a simmer, letting it cook for about 10 minutes. This helps the flavors come together and thickens the sauce slightly.

Tip: If you like a spicier kick, add an extra dash of chili powder or a pinch of red pepper flakes here.

4. Stir in the cream and cream cheese

Lower the heat to avoid curdling, then stir in the heavy cream and softened cream cheese. Stir until everything is smooth and creamy. If you see any cream cheese lumps, just keep stirring; they’ll melt into the sauce.

5. Combine pasta and cheese

Add the cooked pasta to the skillet and toss to coat it in the sauce. Sprinkle the shredded cheddar cheese over the top, and let it melt into the pasta. Give it a final stir to make sure every bite is covered in that delicious, cheesy sauce.

6. Garnish and serve

Serve your Rotel pasta hot, garnished with a sprinkle of fresh cilantro or parsley for a pop of color and freshness.

Variations and tweaks to make it your own

• Make it vegetarian: Substitute the ground beef with black beans or a plant-based ground beef substitute. You could also add in some bell peppers or mushrooms for extra flavor and texture.
• Spice it up: Love the heat? Add more chili powder, or stir in a chopped jalapeño or a pinch of cayenne pepper. You can even top it with sliced fresh jalapeños before serving!
• Lighter option: Swap the heavy cream for half-and-half or a lighter cream, and use Neufchâtel cheese (a lower-fat cream cheese alternative) instead of full-fat cream cheese.
• Different pasta shapes: Rotel pasta works well with various pasta shapes. Try using fusilli, rigatoni, or even bowtie pasta for a fun twist.
• Cheese swaps: For a different flavor, try using a mix of cheeses, like Monterey Jack and pepper jack, or add a bit of mozzarella for extra gooeyness.

How to serve and garnish for that wow factor

For a cozy, comforting presentation, serve this Rotel pasta in shallow bowls so that everyone can see the creamy, cheesy sauce coating each bite. Top it with a little more shredded cheddar or a sprinkle of Parmesan if you’re feeling extra cheesy. A handful of freshly chopped cilantro or parsley brightens up the dish and adds a hint of freshness.

If you want to go all out, serve it with a side of warm, crusty bread to soak up any leftover sauce, and maybe a simple green salad to balance out the richness.

Perfect drink pairings

Pairing this dish with the right beverage can really bring out its flavors. Here are a few ideas:

• Iced tea with lemon: The refreshing, slightly acidic flavor of iced tea is a perfect match for the creamy richness of this pasta.
• Lemon-lime soda: For a bit of fizz, lemon-lime soda adds a bright contrast to the savory flavors.
• Sparkling water with a splash of lime: Simple, refreshing, and great for balancing the spices.
• Hibiscus tea: This floral, slightly tangy tea pairs beautifully with Tex-Mex flavors and adds a lovely color to the table.

Storing and reheating leftovers

Got leftovers? Lucky you! Store any remaining pasta in an airtight container in the refrigerator for up to 3 days. When reheating, you might find that the sauce thickens up, so add a splash of milk or broth to bring back some creaminess. Heat it gently in a skillet over medium-low, stirring frequently until warmed through.

Tip: Avoid reheating in the microwave if possible; it can make the pasta a bit rubbery. But if you’re in a hurry, just add a splash of milk and cover to keep it moist.

Scaling up or down

This recipe makes about four servings, but it’s easy to scale. If you’re cooking for a crowd, simply double the ingredients and use a larger skillet. For a smaller portion, halve the ingredients and use a smaller skillet to avoid overcrowding. Just be mindful that doubling the recipe may increase the simmering time slightly.

FAQs

1. Can I make this pasta without Rotel? Yes! If you can’t find Rotel, substitute with regular diced tomatoes and add some diced green chilies or a dash of chili powder for heat.

2. Can I use ground turkey instead of beef? Absolutely! Ground turkey works well here. Just be aware it has a milder flavor, so you may want to add a bit more seasoning.

3. How do I prevent the cream cheese from curdling? Make sure to lower the heat when adding the cream and cream cheese, and stir constantly to keep the sauce smooth.

4. Can I freeze Rotel pasta? You can, but keep in mind that creamy sauces can change texture when frozen. It’s best enjoyed fresh or refrigerated for up to 3 days.

5. Can I make this dish gluten-free? Yes! Simply use gluten-free pasta and ensure your beef broth and Worcestershire sauce are gluten-free.

Enjoy experimenting with this recipe, and don’t hesitate to make it your own!

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