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This Creamy Rotel Pasta features ground beef, sharp cheddar, and cream cheese. It is a fast weeknight dinner made in a single skillet.
This Rotel pasta is an easy, crowd-pleasing dinner I make when I need a filling, cozy meal on the table fast. It’s made with simple ingredients but tastes like a creamy, cheesy skillet meal you would get at a restaurant. The combination of seasoned beef, melty cheese, and Rotel creates the best flavor that the whole family will love.
This recipe is total comfort food, just like this Tomato Basil Pasta, Three Cheese Manicotti, and Sheet Pan Crispy Gnocchi Carbonara.
Why You Will Love This Creamy Rotel Pasta
- Fast Preparation: You can cook the entire meal in under thirty minutes.
- Comforting Flavors: Melted cheese and ground beef create a very satisfying bowl.
- Simple Process: The meat and sauce cook in one single skillet.
- Easy Cleanup: Using a single Dutch oven reduces the number of dishes.
Ingredients and Notes
- Cavatappi or cellentani pasta: Those twists and ridges catch the creamy sauce better than smoother noodles, which means more flavor in every bite. Rotini or shells will work well, too, if that is what you have on hand. Try not to overcook the pasta during the first boil, since it will finish cooking in the sauce.
- Lean ground beef: Lean beef adds richness without leaving the pan greasy. Ground turkey can step in for a lighter version, though the flavor will be a bit less hearty. Ground sausage is another good option if you want a deeper, spicier finish.
- Olive oil: A small amount helps the onions soften and keeps the beef moving in the pan when using a very lean grind. Avocado oil or a neutral cooking oil works fine here.
- Yellow onion: Onion brings sweetness and balances the heat in the Rotel. A white onion can be easily swapped in. If you need a shortcut, a few tablespoons of finely chopped shallot can stand in.
- Garlic: Fresh garlic gives the sauce a sharper, fresher backbone than garlic powder. Jarred minced garlic will work in a pinch. Use a little less if the jarred kind tastes strong.
- Smoked paprika: This is the secret ingredient that sets your version apart. It adds warmth and a subtle smoky depth without making the dish taste like barbecue. Regular paprika can be used, though the sauce will lose some of that restaurant-style edge.
- Dried oregano: Oregano adds a familiar savory note that ties the beef, tomatoes, and cheese together. Italian seasoning can work if needed, though I would use a little less so it does not pull attention away from the smoked paprika.
- RoTel Original diced tomatoes and green chilies: Use the whole can, including the juices. That liquid helps build the sauce and carries the chile flavor through the pasta. Mild RoTel is a good swap for a softer finish. Hot RoTel works well for people who like more kick.
- Full-fat cream cheese: This is your stability piece. It melts into the tomato base, creating a smooth foundation before the cheddar goes in. Reduced-fat cream cheese can work, though the sauce may be a little less silky.
- Sharp yellow cheddar cheese: Freshly shredded cheddar melts better and tastes better than bagged pre-shredded cheese. Sharp cheddar gives the dish its bold cheese flavor. White cheddar, Monterey Jack, or a cheddar Jack blend can be used if that is what you have.
- Heavy cream: Heavy cream rounds out the tomatoes, making the sauce rich without thinning it too much. Half-and-half can work, though the sauce will be a bit looser and less lush.
- Reserved pasta water: This is the piece that makes the sauce cling instead of sitting heavy. The starch in the water helps emulsify the fat from the cheese and cream, resulting in a glossy finish. Chicken broth can help loosen leftovers later, though pasta water is best during cooking.
- Fresh cilantro or parsley: A final sprinkle brightens the whole pan. Cilantro leans a little more Tex-Mex, parsley feels more classic. Green onions are another nice option.
How To Make Rotel Pasta
This creamy Rotel pasta starts with beef, onion, garlic, and smoked paprika, then gets folded into RoTel, cream cheese, cheddar, cream, and just enough pasta water to make a silky sauce. The pasta finishes in the skillet, so every ridge gets coated before a final shower of herbs and black pepper.
- Boil Pasta: Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.
- Cook Beef: Heat 1 tablespoon of olive oil over medium-high heat in a large, deep skillet or Dutch oven. Add the 1 pound of ground meat and cook until browned and crumbled. Drain any excess grease.
- Sauté Aromatics: Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the 3 cloves of minced garlic, 1 teaspoon of smoked paprika, and 1 teaspoon of dried oregano. Cook for 1 minute until fragrant.
- Simmer Tomatoes: Pour in the entire 10-ounce can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.
- Make Sauce: Reduce the heat to low. Stir in the 4 ounces of cubed cream cheese until it is completely melted and smooth. Pour in the ½ cup of heavy cream and half of the reserved pasta water.
- Combine: Add the undercooked pasta directly into the skillet. Sprinkle the 2 cups of shredded cheddar over the top. Toss continuously with a sturdy spoon. The cheese will melt into the pasta water and the cream, creating a thick sauce. Add more pasta water a tablespoon at a time if the sauce is too thick.
- Serve: Remove the pan from the heat once the sauce coats the noodles. Garnish with fresh herbs and cracked black pepper. Serve.
Rotel Pasta Recipe FAQs
Can I make this recipe ahead of time?
Yes, you can make the dish ahead of time and store it in the fridge for up to 3 days before using it. You can reheat it in the skillet with a little milk to help the sauce thicken and become creamy.
How do I keep the cheese sauce from getting grainy?
Use fresh shredded cheese. Pre-shredded processed cheese does not melt as smoothly as fresh cheese.
What should I serve with this dish?
A simple salad, roasted veggies, or a crusty bread go well with this pasta.
What are some noodle substitutions for Rotel pasta?
You can substitute penne or macaroni. Tubular shapes hold the thick cheese sauce very well.
Top Recipe Tips
- Reserve Pasta Water. Saving a cup of the starchy cooking water is a critical step. The starch helps bind the cheese and cream into a smooth sauce.
- Grate Your Own Cheese. Shredding a block of sharp cheddar yields a much better texture. Pre-shredded cheese contains anti-caking agents that can make the sauce turn gritty.
- Undercook the Pasta. Boil the noodles until they are just under al dente. They will finish cooking directly in the hot skillet with the sauce.
This is the kind of dinner that disappears fast, so save this one for the next night when you want comfort with a little extra personality. If you make it, leave a comment with your pasta shape of choice or share how you made it your own.
The Ultimate Creamy Rotel Pasta
This version features a blend of sharp cheddar and cream cheese for stability, along with a secret hint of smoked paprika for a signature restaurant taste.
Equipment
- Large Pot
- Colander
- Measuring cups & spoons
- Large deep skillet or Dutch oven
- Wooden spoon or spatula
- tongs
- Knife
- Cutting board
- Cheese grater
Ingredients
- 1 pound cavatappi or cellentani pasta, the ridges hold the sauce best
- 1 pound lean ground beef
- 1 tablespoon olive oil
- ½ yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 10 oz can of RoTel Original Diced Tomatoes and Green Chilies, do not drain
- 4 ounces full-fat cream cheese, cubed and softened
- 2 cups sharp yellow cheddar cheese, freshly shredded (avoid pre-shredded bags)
- ½ cup heavy cream
- ½ cup reserved pasta water
- Fresh cilantro or parsley for garnish
Instructions
- Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining.1 pound cavatappi or cellentani pasta
- In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and cook until browned and crumbled. Drain any excess grease.1 pound lean ground beef, 1 tablespoon olive oil
- Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the garlic, smoked paprika, and oregano. Cook for 1 minute until fragrant.½ yellow onion, 3 cloves garlic, 1 teaspoon smoked paprika, 1 teaspoon dried oregano
- Pour in the entire can of Rotel, including the juices. Scrape the bottom of the pan to release any browned bits. Let this simmer for 2 minutes to reduce slightly.10 oz can of RoTel Original Diced Tomatoes and Green Chilies
- Reduce the heat to low. Stir in the cubed cream cheese until it is completely melted and smooth. Pour in the heavy cream and half of the reserved pasta water.4 ounces full-fat cream cheese, ½ cup heavy cream, ½ cup reserved pasta water
- Add the undercooked pasta directly into the skillet. Sprinkle the shredded cheddar over the top. Toss continuously with tongs or a sturdy spoon. As the cheese melts, the pasta water and cream will create a thick, glossy sauce. If it is too thick, add more pasta water a tablespoon at a time.2 cups sharp yellow cheddar cheese
- Once the sauce is hugging the noodles and the cheese is fully melted, remove from the heat. Garnish with fresh herbs and a crack of black pepper.Fresh cilantro or parsley for garnish
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken as it sits, which is normal for a cheese-based pasta.
- For reheating, add the pasta to a skillet or saucepan with a splash of milk, cream, broth, or water. Warm over low heat, stirring often until creamy again. The microwave works too, though I like to cover the bowl loosely and stir halfway through so the cheese sauce heats evenly.
- For freezing, cool the pasta fully and pack it into freezer-safe containers. Freeze for up to 2 months. The sauce’s texture can separate a bit after thawing, but it usually comes back together over low heat with a splash of cream or milk.
- For thawing, move the container to the refrigerator overnight. Reheat slowly on the stove for the best texture.
- To make ahead, shred the cheese, dice the onion, soften the cream cheese, and measure the seasonings earlier in the day. You can even brown the beef ahead of time and refrigerate it, then finish the sauce and pasta at dinner time.
Nutrition
Serving: 2cups, Calories: 708kcal, Carbohydrates: 63g, Protein: 37g, Fat: 34g, Saturated Fat: 18g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 126mg, Sodium: 372mg, Potassium: 623mg, Fiber: 3g, Sugar: 5g, Vitamin A: 1148IU, Vitamin C: 6mg, Calcium: 347mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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