Rotel Pasta Recipe

If you’re looking for a creamy, cheesy, and slightly spicy pasta dish that’s perfect for weeknight dinners, look no further than this Rotel pasta recipe. It’s got all the cozy flavors we love—savory beef, tender pasta, and a rich, creamy sauce with just the right amount of kick. Plus, it all comes together in one skillet, which means fewer dishes and more time to enjoy the deliciousness!

There’s something so satisfying about the way this pasta blends creaminess with a hint of spice from the Rotel tomatoes. If you’re not familiar, Rotel is basically a mix of diced tomatoes and green chilies that adds instant flavor to any dish. In this recipe, it’s the secret ingredient that keeps things interesting and adds a Tex-Mex twist to a classic pasta.

this RECIPE

A quick story from my kitchen 🍝

I first tried a version of this recipe when I was looking for a way to jazz up my usual spaghetti night. I wanted something easy but with a little more flavor—something that felt like comfort food but wasn’t just the same old red sauce. Enter: Rotel pasta! The combination of ground beef, melted cheese, and that signature Rotel zing had me hooked right away.

One of the best parts? This recipe quickly became a household favorite, especially for those chilly nights when you want something warm and satisfying. It’s the kind of meal that has everyone gathering around the table, and even the leftovers are something to look forward to the next day.

The origin story: How Rotel became a Tex-Mex staple

Rotel tomatoes with green chilies have been a pantry staple in Southern and Tex-Mex cooking since the 1940s. Created by Carl Roettele and his wife, this iconic can of tomatoes and chilies adds a burst of flavor to dishes, from queso dips to soups and casseroles. Rotel’s popularity soared when it became a classic ingredient in Velveeta cheese dip, a recipe that spread like wildfire. Today, it’s a quick and easy way to bring both acidity and spice to dishes, which is why it works so well in this pasta!

Let’s talk ingredients: Flavor-packed staples

• Penne pasta: This pasta shape holds the sauce perfectly, thanks to its ridges. If you’re out of penne, feel free to substitute with any pasta you have on hand, like rotini or rigatoni.
• Ground beef: Lean ground beef adds protein and a savory depth to the dish. You can also use ground turkey or chicken if you want a lighter option.
• Rotel tomatoes with green chilies: The star of this recipe! Rotel brings a slightly spicy, tangy flavor that wakes up the whole dish. If you prefer less spice, try using mild Rotel.
• Beef stock: This adds a rich, savory base for the sauce. Chicken or vegetable stock works in a pinch, but beef stock gives the best flavor.
• Heavy cream and cream cheese: These add that luscious, creamy texture to the sauce. The cream cheese also helps thicken it up. For a lighter version, you can use half-and-half or a lower-fat cream cheese.
• Cheddar cheese: A handful of shredded cheddar melts into the sauce for extra cheesiness. If you want a twist, try a sharp white cheddar or even a little Monterey Jack.
• Cilantro or parsley: A sprinkle of fresh herbs at the end brightens up the whole dish and adds a pop of color. Cilantro gives it a more Tex-Mex vibe, while parsley is a bit milder.

Essential kitchen tools: What you’ll need

• Large pot: You’ll need a pot to cook the pasta in salted water. Make sure it’s big enough so the pasta can move around and cook evenly.
• Large skillet or sauté pan: This is where all the magic happens! A large skillet is essential because it allows enough space to combine the pasta with the sauce. A non-stick pan makes for easier cleanup.
• Wooden spoon or spatula: For breaking up the ground beef and stirring the sauce, a sturdy wooden spoon or spatula is your best friend.
• Measuring cups and spoons: Since this recipe calls for precise measurements for ingredients like heavy cream and spices, having a set of measuring cups and spoons makes it easier to get the flavors just right.

Step-by-step: My foolproof method (with tips!)

1. Cook the pasta

Bring a large pot of salted water to a boil and add the pasta. Cook it according to the package instructions until al dente. You want the pasta to have a slight bite, as it will continue cooking in the sauce later. Once done, drain the pasta and set it aside.

Pro tip: Save a small cup of pasta water before draining. It can be handy if you need to thin out the sauce later!

2. Brown the beef and onions

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and chopped onion. Cook, stirring occasionally, until the beef is browned and the onions are soft. This should take about 5-7 minutes. If there’s excess grease, drain it off.

Note: Don’t rush the browning process! Browning the meat and onions adds depth to the flavor, so let them cook until they’re nicely caramelized.

3. Add the Rotel and seasonings

Add the Rotel tomatoes (don’t drain them!), beef stock, Worcestershire sauce, chili powder, garlic salt, and smoked paprika to the skillet. Stir everything together and bring it to a simmer. Let it cook for about 10 minutes, or until the sauce thickens slightly.

Keep an eye on it here—if it reduces too much, add a splash more beef stock or a bit of pasta water to loosen it up.

4. Stir in the cream and cream cheese

Reduce the heat to low and stir in the heavy cream and softened cream cheese. Stir continuously until the cream cheese has melted completely into the sauce, creating a smooth, creamy consistency. This step is what makes the sauce extra luscious!

5. Combine with pasta and add cheddar

Add the cooked pasta to the skillet and toss to coat it in the sauce. Sprinkle the shredded cheddar on top and gently stir until it melts into the pasta. The cheese should be gooey and irresistible!

6. Garnish and serve

Transfer the pasta to a serving bowl or serve directly from the skillet. Garnish with chopped cilantro or parsley for a fresh finish.

Variations and substitutions to try

• Make it vegetarian: Swap out the ground beef for a plant-based meat alternative, or add a can of black beans or chickpeas for protein.
• Lighten it up: Use ground turkey instead of beef and substitute Greek yogurt for the cream cheese. You can also use a splash of milk instead of heavy cream to keep it creamy but less rich.
• Add extra veggies: Toss in some diced bell peppers, zucchini, or mushrooms when you’re cooking the beef and onions. They add flavor, texture, and nutrition.
• Kick up the heat: If you’re a fan of spice, try adding a pinch of cayenne pepper or a few dashes of hot sauce to the sauce.
• Different cheeses: Experiment with different types of cheese! Pepper Jack will add extra heat, while Gouda or smoked cheddar can add a unique depth of flavor.

Serving suggestions: Turn it into a Tex-Mex feast

For a complete meal, serve this Rotel pasta with a side of crusty garlic bread or warm tortillas. A simple green salad with a zesty lime vinaigrette pairs well with the creaminess of the pasta. If you’re going all out, try serving it alongside a small bowl of guacamole or a Tex-Mex corn salad to keep with the theme.

Suggested drinks

A refreshing beverage can really bring out the flavors of this Rotel pasta. Here are a few ideas:

• Iced limeade: The tanginess of limeade complements the slight spice from the Rotel and balances the creamy sauce.
• Hibiscus iced tea: Lightly sweet and tart, this floral tea has a beautiful color and pairs well with Tex-Mex flavors.
• Sparkling water with a twist: Add a splash of cranberry juice or a few slices of cucumber to sparkling water for a crisp, clean taste.

Storing and reheating leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the pasta in a skillet over low heat, adding a splash of beef stock or milk to loosen the sauce. You can also microwave it in 30-second intervals, stirring between each to make sure it heats evenly.

Tip: This pasta actually tastes great the next day, as the flavors meld even more overnight!

Scaling the recipe for different servings

This recipe makes about four servings, but it’s easy to adjust. If you’re cooking for a crowd, double the ingredients and use a larger skillet. For a smaller batch, simply halve the ingredients. Just be careful with the spices; start with a little less and adjust to taste as you go.

Potential pitfalls and how to avoid them

• Overcooked pasta: Make sure to cook the pasta just until al dente, as it will continue cooking in the sauce.
• Too thick or too thin sauce: If your sauce is too thick, add a bit of pasta water or stock to thin it out. If it’s too thin, let it simmer a bit longer before adding the cream.
• Curdling cream: Add the cream on low heat and stir continuously to prevent it from curdling.

Ready to make this delicious Rotel pasta?

This Rotel pasta recipe is easy, satisfying, and full of flavor. With a bit of spice, a lot of creaminess, and a hint of cheese, it’s bound to become a regular on your dinner rotation. So gather your ingredients, grab a skillet, and give this dish a try. I think you’ll love it as much as I do!

FAQs

1. Can I make this pasta ahead of time?
Yes! You can make it up to a day in advance and reheat gently on the stovetop with a splash of milk or broth.

2. Is Rotel very spicy?
Rotel has a mild heat from the green chilies. If you’re sensitive to spice, use the mild version or add half the can.

3. Can I freeze Rotel pasta?
This dish is best fresh, but you can freeze it. Just know that the texture might change a bit, and the sauce may need a splash of cream or broth when reheating.

4. What can I substitute for Rotel?
You can use diced tomatoes with a small can of mild green chilies if you don’t have Rotel on hand.

5. How can I make it dairy-free?
Use coconut cream instead of heavy cream and dairy-free cream cheese. You can also skip the cheddar or use a dairy-free shredded cheese alternative.

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