Name: Rotel Pasta Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Tex-Mex
Ingredients: 12 oz pasta (penne, rotini, or shells); 1 tablespoon olive oil; 1 lb ground beef or ground turkey; 1 small yellow onion, diced; 2 cloves garlic, minced; 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained; 1/2 cup cream cheese, cubed; 1/2 cup sour cream; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; Salt and pepper to taste; 1 cup shredded cheddar or Mexican blend cheese; Chopped fresh cilantro or green onions for garnish (optional)

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If you’re looking for a weeknight dinner that’s as bold as it is comforting, Rotel Pasta is about to become your new obsession. This creamy, cheesy Tex-Mex-inspired pasta is packed with zesty ground beef, tangy tomatoes with green chilies, and a trio of cheeses that melt into a luscious sauce. Every bite is loaded with flavor, and the best part is how quick and easy it is to throw together. Whether you’re feeding a hungry family or just want leftovers for lunch, Rotel Pasta delivers big taste with minimal fuss.

Ingredients You’ll Need

One of the best things about Rotel Pasta is how it turns simple, everyday ingredients into something truly crave-worthy. Each component is essential, bringing its own magic—whether it’s richness, spice, or that irresistible cheesy pull.

Pasta (12 oz penne, rotini, or shells): Choose your favorite shape; these all grab onto the creamy sauce perfectly.
Olive oil (1 tablespoon): Helps brown the meat and adds a subtle depth of flavor.
Ground beef or turkey (1 lb): Provides hearty, savory base—swap for turkey for a lighter option.
Yellow onion (1 small, diced): Adds sweetness and a touch of crunch to balance the richness.
Garlic (2 cloves, minced): Brings aromatic warmth that ties all the flavors together.
Rotel diced tomatoes with green chilies (1 can, 10 oz, undrained): The star ingredient for that signature zesty kick.
Cream cheese (1/2 cup, cubed): Melts into the sauce, making it ultra-smooth and creamy.
Sour cream (1/2 cup): Adds tang and balances the heat from the chiles.
Shredded cheddar or Mexican blend cheese (1 cup): For that gooey, melty finish everyone loves.
Chili powder (1/2 teaspoon): Layers in gentle heat and earthy flavor.
Cumin (1/2 teaspoon): Gives a smoky, Tex-Mex undertone that rounds out the dish.
Salt and pepper to taste: Essential for seasoning and letting all the other flavors shine.
Chopped fresh cilantro or green onions (optional): Sprinkle on top for a burst of color and freshness at the end.

How to Make Rotel Pasta

Step 1: Cook the Pasta

Start by bringing a big pot of salted water to a boil. Add your pasta of choice—penne, rotini, or shells are all great here—and cook until just al dente according to the package instructions. Don’t forget to stir occasionally so nothing sticks! Once it’s ready, drain the pasta and set it aside while you move on to the flavorful sauce.

Step 2: Brown the Meat

While the pasta cooks, grab a large skillet and heat up your olive oil over medium heat. Add the ground beef or turkey, breaking it up with your spoon as it cooks. You want to see lots of golden-brown bits, which means maximum flavor. Once the meat is fully browned, drain off any excess fat to keep things from getting greasy.

Step 3: Sauté Onion and Garlic

Toss in the diced onion and let it cook for about 3 to 4 minutes, just until it softens and turns translucent. Next, stir in the minced garlic and cook for another minute, letting that irresistible aroma fill your kitchen. This is the savory backbone of your Rotel Pasta.

Step 4: Add Rotel and Spices

Pour in the undrained can of Rotel tomatoes with green chilies, then sprinkle in the chili powder, cumin, salt, and pepper. Stir everything together and let it bubble gently for a couple of minutes so the flavors meld and the sauce takes on a gorgeous color.

Step 5: Create the Creamy Sauce

Lower the heat and add your cubes of cream cheese and the sour cream right into the skillet. Stir continuously as they melt into the sauce, transforming it into a dreamy, velvety mixture that clings to every bite of pasta.

Step 6: Combine Pasta and Cheese

Add your cooked pasta to the skillet, tossing until every noodle is coated in that luscious sauce. Sprinkle the shredded cheese over the top and stir until it melts through, creating strings of gooey goodness throughout the dish. Taste and adjust the seasoning if needed.

Step 7: Serve and Garnish

Scoop the Rotel Pasta into bowls while piping hot. If you like, scatter some fresh cilantro or green onions on top for a pop of color and freshness. Now all that’s left is to dig in!

How to Serve Rotel Pasta

Garnishes

A sprinkle of fresh cilantro or sliced green onions adds a punch of color and brightness to Rotel Pasta, balancing out the rich, creamy sauce. For extra flair, add a dollop of sour cream or a handful of diced tomatoes on top. If you like heat, a few jalapeño slices or a dash of hot sauce will take things up a notch.

Side Dishes

Pair Rotel Pasta with a crisp green salad tossed in lime vinaigrette or a simple side of sautéed vegetables. Warm, crusty bread is perfect for scooping up every last bit of sauce, and tortilla chips on the side give the meal a fun, Tex-Mex twist.

Creative Ways to Present

For a party or potluck, serve Rotel Pasta in a big casserole dish and let everyone help themselves. Or, try spooning it into small ramekins for individual portions—top each with extra cheese and broil until bubbly for a golden, irresistible crust. It also makes a hearty filling for stuffed bell peppers or baked into a Tex-Mex pasta casserole.

Make Ahead and Storage

Storing Leftovers

Leftover Rotel Pasta stores beautifully! Place cooled pasta in an airtight container and refrigerate for up to 4 days. The flavors only deepen as it sits, making your next meal even more delicious.

Freezing

You can freeze Rotel Pasta if you want to plan ahead. Cool the pasta completely, then transfer to a freezer-safe container or zip-top bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, warm leftovers gently on the stovetop over low heat, adding a splash of milk or broth to loosen the sauce. If you prefer the microwave, cover the pasta and heat in short bursts, stirring often until hot and creamy.

FAQs

Can I use a different type Main Course

Absolutely! Rotel Pasta is flexible—penne, rotini, shells, bowtie, or even spaghetti all work well. Just pick a shape that holds onto the creamy sauce.

What can I use instead of ground beef?

Feel free to swap ground beef with ground turkey or cooked shredded chicken. For a vegetarian twist, try black beans and corn for a hearty, protein-packed version.

How can I make Rotel Pasta spicier?

To turn up the heat, use Rotel Hot or toss in diced jalapeños. A little cayenne pepper or extra chili powder also does the trick if you love a fiery kick.

Can I make this dish ahead of time?

Yes! Rotel Pasta is a fantastic make-ahead meal. Prepare as directed, cool completely, then refrigerate. Reheat gently, adding a splash of milk to keep it creamy.

Is Rotel Pasta gluten-free?

You can easily make it gluten-free by using your favorite gluten-free pasta. Just check the labels on your other ingredients to be sure they’re gluten-free too.

Final Thoughts

If you’re ready for a new dinner favorite, give Rotel Pasta a try. It’s creamy, zesty, and comes together in a snap—perfect for busy nights or sharing with friends. Grab your ingredients and get cooking, because this is one meal you’ll crave again and again!

Rotel Pasta Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 5 reviews

Author: admin
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Rotel Pasta is a deliciously creamy Tex-Mex inspired dish combining tender pasta with a savory blend of ground beef, spicy Rotel tomatoes, and a rich cheese sauce, topped with melted cheddar and fresh cilantro for a comforting and flavorful weeknight meal.

Ingredients

Scale

Pasta

12 oz pasta (penne, rotini, or shells)
1 tablespoon olive oil

Meat and Vegetables

1 lb ground beef or ground turkey
1 small yellow onion, diced
2 cloves garlic, minced

Sauce and Seasonings

1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
1/2 cup cream cheese, cubed
1/2 cup sour cream
1/2 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste

Cheese and Garnish

1 cup shredded cheddar or Mexican blend cheese
Chopped fresh cilantro or green onions for garnish (optional)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
Brown Meat: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and fully cooked. Drain any excess fat.
Sauté Vegetables: Add the diced onion to the skillet and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute until fragrant.
Add Tomatoes and Spices: Pour in the undrained Rotel diced tomatoes with green chilies. Stir in chili powder, cumin, salt, and pepper, mixing well to combine all flavors.
Create Creamy Sauce: Add the cubed cream cheese and sour cream to the skillet. Cook over medium heat, stirring frequently, until the cream cheese has melted and the sauce is smooth and creamy.
Combine Pasta and Sauce: Add the cooked pasta to the skillet and stir well to coat all the pasta evenly with the creamy tomato and meat sauce.
Add Cheese: Sprinkle shredded cheddar or Mexican blend cheese over the pasta and stir until the cheese has melted completely into the dish.
Serve and Garnish: Taste and adjust seasoning if necessary. Serve hot, garnished with chopped fresh cilantro or green onions if desired.