Description
Creamy, cheesy Rotel pasta is an easy, spicy twist on classic Rotel dip, made with ground beef, Rotel tomatoes, penne pasta, and a luscious cream cheese sauce. Perfect for quick weeknight dinners!
Ingredients
- 1 lb penne pasta
- 1 Tbsp olive oil
- 1 lb lean ground beef
- 1 yellow onion, diced
- 4 garlic cloves, minced
- 1 (10 oz) can Rotel diced tomatoes with green chilies, undrained
- 1 cup beef broth
- ½ cup heavy cream
- 4 oz cream cheese, cubed and softened
- 1 Tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic salt
- ½ tsp ground cumin
- ½ tsp black pepper
- 1 cup shredded cheddar cheese
- Fresh cilantro or parsley, chopped (for garnish)
Instructions
- Cook penne in salted boiling water until al dente; drain and set aside.
- In a skillet, heat olive oil, add ground beef and diced onion; cook until browned and onion is soft (5–7 mins), drain if needed.
- Add minced garlic, cook until fragrant (~1 min).
- Add Rotel tomatoes (undrained), beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Simmer until cream cheese melts and sauce thickens (~5 mins).
- Reduce heat to low, stir in cheddar cheese until smooth.
- Add cooked pasta, stirring to coat evenly.
- Serve hot, garnished with chopped cilantro or parsley.
Notes
- Swap proteins like turkey, or chicken for variety.
- Add vegetables such as bell peppers, spinach, or black beans for extra nutrition.
- Adjust spice level by choosing mild or hot Rotel tomatoes or adding cayenne pepper.
- Refrigerate leftovers up to 4 days, adding milk or broth when reheating.
- Freeze leftovers for 2–3 months; thaw in fridge before reheating gently.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg
