Rotel Pasta
A creamy and flavorful one-pan dish made with penne pasta, lean ground beef, and a zesty sauce of Rotel diced tomatoes and spices, perfect for quick weeknight dinners.
Ingredients
Pasta and Base
- 8 ounces penne pasta (uncooked) Cook until al dente
- 1 tablespoon olive oil For sautéing
- 1 pound lean ground beef Can substitute with other proteins
- 1 large yellow onion (chopped) Adds sweetness and depth
Sauce Ingredients
- 1 can Rotel diced tomatoes and green chilies (10 ounces) Provides spice and flavor
- 1 cup beef broth Use low-sodium if preferred
- 1 tablespoon Worcestershire sauce Adds umami flavor
- 1 teaspoon chili powder Adjust for heat preference
- 1 teaspoon garlic salt Enhances overall flavor
- 1 teaspoon smoked paprika Adds a smoky depth
Cream and Cheese
- 1/4 cup heavy whipping cream For creaminess
- 1/4 cup cream cheese Ensure it's softened for easy mixing
- 1/2 cup shredded cheddar cheese For topping and flavor
Garnish
- Fresh cilantro or parsley (chopped) For garnish
Instructions
Preparation
- Boil a large pot of salted water and cook the penne pasta until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and chopped onion, cooking until the meat is browned and the onions are tender. Drain excess fat.
Cooking
- Stir in the Rotel diced tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Bring to a simmer and cook for about 10 minutes until thickened.
- Reduce heat and mix in the heavy whipping cream and cream cheese until smooth.
- Add the drained penne pasta to the skillet, tossing to coat in the sauce.
- Top with the shredded cheddar cheese, allowing it to melt into the dish.
- Serve warm, garnished with chopped cilantro or parsley.
Notes
You can customize with more veggies or proteins like ground turkey or shrimp.