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.
Servings: 6 people
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