Description
Creamy Rotel Pasta bursting with spicy flavor! Quick, easy, and perfect for a crowd with Rotel tomatoes, cheddar cheese, and pasta.
Ingredients
Scale
- 16 oz pasta (penne, rotini, or shells work best)
- 2 tablespoons olive oil
- 1 medium onion, finely diced (about 1 cup)
- 2 cloves garlic, minced
- 1 lb ground beef or Italian sausage
- 2 cans Rotel diced tomatoes and green chilies (undrained)
- 8 oz cream cheese, cubed and softened
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
Instructions
- Step 1: Prepare the Pasta Bring a large pot of generously salted water to a rolling boil. Add your pasta and cook according to package directions until al dente, typically 8-10 minutes. You want the pasta slightly firm as it will continue cooking when combined with the sauce. Once cooked, drain but don’t rinse – that starchy coating will help the sauce adhere better to each piece. Reserve about ½ cup of pasta water to adjust consistency later if needed.
- Step 2: Prepare the Meat Base While your pasta cooks, heat olive oil in a large, deep skillet over medium heat. Add the diced onions and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for another 30 seconds until fragrant. Add the ground beef or Italian sausage, breaking it apart with a wooden spoon as it cooks. Continue cooking until the meat is completely browned with no pink remaining, approximately 5-7 minutes. If there’s excess fat, drain it off, leaving about a tablespoon in the pan for flavor.
- Step 3: Create the Creamy Sauce Reduce heat to medium-low and add both cans of Rotel tomatoes with their juice to the meat mixture. Stir to combine and simmer for 2-3 minutes, allowing the flavors to meld. Add the cubed cream cheese and stir continuously until it melts completely into the sauce. Slowly pour in the milk while stirring, then gradually add the shredded cheddar cheese, stirring until you achieve a smooth, velvety consistency. Season with salt, pepper, and dried oregano.
- Step 4: Combine and Serve Add the drained pasta directly to the sauce and gently fold everything together until each piece is generously coated. If the sauce seems too thick, add a splash of the reserved pasta water to achieve your desired consistency. Allow the Rotel Pasta to simmer together for 2-3 more minutes, allowing the pasta to absorb some of the sauce flavors. Remove from heat, let stand for 5 minutes to thicken slightly, then serve hot garnished with fresh parsley or green onions for a pop of color and freshness.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 550
- Sugar: 5g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg