Pin it
This creamy Rotel pasta is the ultimate weeknight comfort food packed with cheesy flavor and a little kick from diced tomatoes with green chilies. It is a one-pot dish that feels special, comes together fast, and disappears even faster at the table.
I whipped this up out of desperation on a hectic Tuesday and now my husband calls it his favorite pasta. The mix of Rotel with melting cheddar was an instant family hit.
Ingredients
- Penne pasta: gives the sauce plenty of surface to cling to and holds up well soaked with flavor. Look for shapes with ridges for extra sauce coverage.
- Olive oil: helps brown the beef and onions without sticking. Choose extra virgin for richness.
- Ground beef: brings savory depth and satisfying protein. Lean beef keeps the sauce from getting greasy so aim for 90 percent lean or higher.
- Yellow onion: adds sweetness as it cooks. Pick firm onions with tight skin.
- Garlic: fresh cloves lend punchy aroma and richness. Go for plump, unbruised bulbs.
- Rotel diced tomatoes with green chilies: provide juicy texture, bright acidity, and a mild heat that keeps things interesting. Use the original variety for balance.
- Beef broth: makes the sauce robust and savory. Opt for low sodium so you control the salt.
- Heavy cream: brings silkiness and a luxurious finish to the sauce. Use fresh cream for best flavor.
- Cream cheese: makes the sauce ultra creamy and smooth. Softened cream cheese melts best so let it sit out first.
- Worcestershire sauce: layers in umami and tang. The classic Lea and Perrins brings an authentic taste.
- Chili powder: gives the pasta warmth and color. Choose a fresh jar for brightest flavor.
- Smoked paprika: brings gentle smokiness. Spanish varieties have dreamy bold color.
- Garlic salt: boosts savoriness in just the right amount. Great for balancing acidity.
- Ground cumin: adds earthy southwestern notes. Look for whole cumin and grind for extra aroma.
- Black pepper: sharpens every bite. Use freshly cracked if you can.
- Shredded cheddar cheese: creates that irresistible gooey pull. Hand shred for best melting.
- Fresh chopped cilantro or parsley: wakes up the finished dish with color and a herbal note. Look for vibrant leaves.
Step-by-Step Instructions
- Cook the Pasta:
- Boil penne in a large pot of salted water and stir occasionally so it cooks evenly and does not stick. Once just al dente, drain thoroughly and set aside. Saving a splash of pasta water can help thin the sauce if needed.
- Brown the Beef and Onions:
- Heat olive oil over medium-high in a roomy skillet. Add the ground beef and diced onion. Break up the meat with a spoon and cook until the beef loses its pink color and onions turn translucent and soft.
- Build the Flavor Base:
- Stir minced garlic into the skillet and let it cook until aromatic and just golden. This moment brings the classic base flavor you want.
- Simmer the Sauce:
- Pour in the entire can of Rotel with juices, beef broth, heavy cream, softened cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Stir and let everything simmer gently. This is where the magic happens as flavors meld and the cream cheese disappears into a silky sauce.
- Melt the Cheese:
- Reduce the heat and add the shredded cheddar cheese. Stir until smooth and luscious, letting it blend seamlessly into the sauce for that classic creamy finish.
- Combine and Coat:
- Return the cooked penne to the skillet. Toss carefully to coat every pasta tube with the creamy sauce. Warm through so it is piping hot and infused.
- Garnish and Serve:
- Spoon into bowls and finish each serving with a sprinkle of chopped cilantro or parsley. Serve immediately for the creamiest texture.
Pin it
There is something magical about how Rotel and cheddar swirl together in this dish. I love using smoked paprika because it balances the heat with a touch of warmth and always reminds me of Sunday dinners with my siblings fighting over seconds.
Storage Tips
Keep leftovers in an airtight container in the fridge and eat within three days for best texture. This pasta reheats well in the microwave or in a skillet over low heat with a splash of extra broth or cream to loosen the sauce.
Ingredient Substitutions
Swap ground turkey or chicken for beef if you prefer something lighter. You can use gluten free pasta or any pasta shape you have on hand such as rigatoni or fusilli. For extra heat try Rotel hot diced tomatoes or stir in a dash of hot sauce.
Serving Suggestions
Serve this Rotel pasta with a crisp green salad or simple garlic bread for a complete meal. It is also perfect alongside roasted vegetables or sautéed spinach for extra freshness.
Cultural Context
Rotel pasta draws inspiration from Tex-Mex cuisine which blends American comfort food with the bold flavors of Southwest chili peppers and tomatoes. The can of Rotel is a classic American pantry staple that makes this pasta both nostalgic and exciting.
Frequently Asked Questions
- → What type of pasta is best for this dish?
Penne is ideal because its shape holds the rich, creamy sauce, but rigatoni or ziti can work as substitutes.
- → Can I use ground turkey instead of beef?
Yes, ground turkey is a great lighter alternative. The seasonings ensure robust flavor regardless of the protein.
- → How spicy is the final result?
The Rotel tomatoes with green chilies and chili powder add mild heat. Adjust spices to taste if you prefer it milder or bolder.
- → What cheeses pair well in this dish?
Cheddar melts smoothly and pairs well with the creamy sauce, but Monterey Jack or Colby can be used for a twist.
- → Is it possible to make ahead and reheat?
This dish reheats well; store leftovers in an airtight container. Add a splash of broth or cream if reheated for creaminess.