Rotel pasta with beef cheese

This easy Rotel pasta is a delicious and filling dish perfect for lunch or a casual dinner. The creamy cheesy sauce blended with Rotel tomatoes and a bit of spice makes this a comforting crowd-pleaser that cooks up in just about 30 minutes. It’s a recipe I turn to when I want something hearty but not complicated.

I first made this on a busy weekday and loved how quickly it came together without sacrificing flavor. Now it’s a go-to whenever I want something satisfying and simple.

Ingredients

• Penne pasta: 16 ounces, a sturdy pasta that holds up well to creamy sauces
• Ground beef: 1 pound, lean, adds heartiness and protein
• Extra virgin olive oil: 1 tablespoon, for browning the beef and onion nicely
• Diced tomatoes with chilies: 1 (10 oz) can, including liquid, gives the dish its signature tang and spice so don’t drain it
• Garlic: 4 cloves, minced, infuses the sauce with aromatic depth
• Yellow onion: 1 medium, chopped, softens and sweetens as it cooks
• Heavy whipping cream: 1/2 cup, adds a rich creaminess that balances the spices
• Beef stock: 1 cup, deepens the savory flavor and keeps the sauce saucy
• Cream cheese: 4 ounces, softened and cut into chunks, makes the sauce silky and thick
• Worcestershire sauce: 1 tablespoon, adds savory umami undercurrents
• Cheddar cheese: 1 cup, grated, melty and sharp to finish the sauce
• Smoked paprika: 1 teaspoon, smoky warmth that enhances the beef
• Chili powder: 1 teaspoon, for additional layered spice
• Ground cumin: 1/2 teaspoon, adds earthiness and complexity
• Garlic salt: 1 teaspoon, boosts all the savory notes
• Black pepper: 1/2 teaspoon, a bit of sharp heat to round things out
• Chopped parsley or cilantro (optional): for garnish, fresh herb notes

Step-by-Step Instructions

Boil the Pasta:

Cook a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it is al dente – firm but not raw. Drain well and set aside to keep warm.

Brown the Beef and Onion:

Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and ground beef. Use a wooden spoon to break the meat apart while cooking. Sauté until the beef is browned and onions are softened, about five to seven minutes. This builds a flavorful foundation.

Add Garlic:

Stir in the minced garlic and cook for about sixty seconds until fragrant but not burnt. This step releases the garlic’s sweet aroma to enrich the sauce.

Create the Sauce Base:

Pour in the entire can of diced tomatoes with chilies including the liquid. Add the beef stock, heavy cream, cream cheese chunks, Worcestershire sauce, garlic salt, smoked paprika, chili powder, cumin, and black pepper. Stir continually over medium heat as the cream cheese melts and the mixture thickens to a smooth, creamy sauce about five minutes.

Melt in the Cheddar:

Lower the heat to low. Fold in the grated cheddar cheese slowly, letting it melt fully into the sauce for a velvety texture.

Combine Pasta and Sauce:

Add the cooked penne pasta directly into the sauce in the skillet. Toss gently to coat each piece of pasta evenly with that rich, spicy, cheesy sauce.

Serve:

Scoop out hot pasta onto plates or bowls. Sprinkle chopped parsley or cilantro over the top for a fresh herbal brightness if you like.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of beef stock or cream to bring back the sauce’s creaminess. You can freeze for longer storage but note cheese sauces may separate slightly on thawing, so stir well and reheat slowly.

Ingredient Substitutions

Ground turkey or chicken can be swapped in for beef for a lighter version. Use coconut cream instead of heavy cream for a dairy-free version. If you can’t find diced tomatoes with chilies, regular diced tomatoes plus a pinch of cayenne or crushed red pepper works well.

Serving Suggestions

Serve this pasta with a crisp green salad or steamed vegetables to balance the richness. Garlic bread or a crusty baguette rounds out the meal perfectly. A cold beer or lightly oaked white wine pairs beautifully with the spicy creamy flavors.

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Cultural Context

Rotel tomatoes originated in Texas and are beloved in many American Southwestern dishes for adding zesty heat and tang. This recipe takes inspiration from the Tex-Mex style of cooking by combining creamy cheese and spicy tomatoes into one hearty meal.

Frequently Asked Questions

→ What type of pasta works best for this dish?

Penne pasta is ideal as it holds the creamy sauce well. Other medium-sized shapes like rigatoni or rotini can also work.

→ Can I use a different type of meat instead of ground beef?

Yes, ground turkey or chicken can be substituted for a leaner option, though the flavor profile will be milder.

→ How do the seasonings affect the flavor?

Smoked paprika, chili powder, cumin, and garlic salt add smoky warmth and a mild spicy depth that complements the tangy Rotel tomatoes.

→ What’s the role of cream cheese and cheddar in the sauce?

Cream cheese provides creaminess and body, while cheddar adds sharp, melty richness to the sauce.

→ Can fresh herbs be added when serving?

Yes, chopped parsley or cilantro adds a fresh, bright contrast to the rich and spicy sauce.