Juicy Rotel Cheesy Pasta (Printable Version)
One-pan pasta with ground beef, Rotel tomatoes, cheddar, and a bold kick for a hearty, creamy meal.
# What You'll Need:
01 -
340 g penne pasta
02 -
454 g ground beef
03 -
1 can (284 g) Rotel diced tomatoes with green chilies, undrained
04 -
80 g onion, chopped
05 -
2 cloves garlic, minced
06 -
115 g shredded cheddar cheese
07 -
120 ml heavy cream or milk (optional, for a creamier consistency)
08 -
1 teaspoon chili powder (optional, for additional heat)
09 -
0.5 teaspoon salt, or to taste
10 -
0.5 teaspoon ground black pepper
# Steps To Follow:
01 -
Bring a large pot of salted water to a boil. Add penne pasta and cook until al dente according to package instructions. Drain well and set aside.
02 -
Return the pot or use a deep skillet. Add ground beef and cook over medium heat, breaking it apart, until no longer pink. Drain excess fat.
03 -
Add chopped onion and cook for 2–3 minutes until softened. Incorporate minced garlic and sauté for 30 seconds until fragrant.
04 -
Add Rotel diced tomatoes with green chilies (including juices), chili powder if using, salt, and black pepper. Stir to evenly distribute seasonings.
05 -
Fold in the cooked pasta. Pour in heavy cream or milk if a creamier sauce is desired. Continue cooking and stir for 2–3 minutes to heat through.
06 -
Reduce heat to low and add shredded cheddar cheese. Stir continuously until cheese is fully melted and the sauce coats the pasta evenly. Adjust seasoning as needed.
07 -
Portion into bowls and, if desired, sprinkle with extra shredded cheddar for added richness. Serve immediately while piping hot.
# Notes and Tips:
01 -
For increased spice, select 'Hot' Rotel or add crushed red pepper to taste.
02 -
Bell peppers or corn can be incorporated for added vegetables.
03 -
Substitute penne with rotini, elbow macaroni, or pasta shells as preferred.