Rotel Pasta brings together the best of Tex-Mex and classic comfort food. Creamy, cheesy, and just a little spicy, this easy one-skillet meal stands out for its flavors and crowd-pleasing appeal. Let’s break down what makes Rotel Pasta so beloved, and walk through preparing it from scratch, along with smart variations, serving suggestions, and expert tips for success.
What is Rotel Pasta?
Rotel Pasta is a hearty, creamy pasta dish that uses Rotel tomatoes with green chilies for flavor and a gentle kick. The recipe usually pairs pasta—like penne or rotini—with sautéed ground beef or turkey, tossed in a sauce of cream cheese, cheddar, and the famous canned tomatoes. It is quick to prepare, filling, and easily adaptable.
Key Ingredients and Their Roles
At the heart of this dish are a handful of practical, tasty ingredients. Here’s a closer look at what builds the layers of flavor and texture:
- Pasta: Penne, rigatoni, or rotini work well for holding a rich sauce. Their shapes trap every drop of cheesy goodness.
- Ground Beef (or Turkey): Lean meat provides deep savoriness. Turkey is a lighter option, and sausage adds spice if you want more kick.
- Rotel Tomatoes with Green Chilies: The star ingredient, responsible for tang, color, and a gentle heat level. Opt for Regular, Mild, or Hot based on your preference.
- Yellow Onion & Garlic: Classic aromatics that create a fragrant, savory base.
- Olive Oil: Used for sautéing and adding richness.
- Beef or Chicken Broth: Delivers depth and moisture for building the sauce.
- Heavy Cream & Cream Cheese: Together, they build a velvety, decadent sauce.
- Shredded Cheddar Cheese: Melted seamlessly in, it adds the gooey quality people crave.
- Cumin, Chili Powder, Smoked Paprika, Black Pepper: This spice trio enhances warmth and complexity.
- Worcestershire Sauce: Offers a subtle umami boost and complexity.
- Fresh Parsley or Cilantro: For a finishing touch of color and fresh flavor.
Ingredient Table
| Ingredient | Purpose | Substitutes |
|---|---|---|
| Penne/Rigatoni/Rotini | Holds sauce | Any short pasta |
| Lean Ground Beef/Turkey | Savory protein | Sausage, Vegan meat |
| Rotel Tomatoes w/ Green Chilies | Flavor, spice | Diced tomatoes + chiles |
| Onion & Garlic | Aromatic base | Shallots |
| Heavy Cream & Cream Cheese | Creamy sauce | Half-and-half + Neufchâtel |
| Cheddar Cheese | Cheesy texture | Monterey Jack, Colby |
| Beef/Chicken Broth | Adds savoriness | Veggie broth |
| Spices: Cumin, Chili Powder, Paprika | Flavor and warmth | Taco seasoning |
| Worcestershire Sauce | Umami depth | Soy sauce |
| Fresh Parsley/Cilantro | Garnish | Chives, scallions |
Step-by-Step Rotel Pasta Instructions
1. Prepare the Pasta
Start by boiling water in a large pot. Add a handful of kosher salt and cook your pasta according to package directions until just al dente. Reserve ½ cup pasta water before draining to adjust the sauce if needed.
2. Brown the Protein
As the pasta cooks, heat olive oil in a deep skillet over medium heat. Add diced onion, and sauté until translucent, about 3 minutes. Add ground beef (or turkey). Cook, breaking up large pieces, until it’s no longer pink and browned all over. Season with a pinch of salt and pepper.
3. Build the Sauce
Add minced garlic to the skillet. Sauté for 1 minute until fragrant. Pour in the Rotel tomatoes, including their juices. Stir in beef or chicken broth, heavy cream, Worcestershire sauce, chili powder, paprika, cumin, and black pepper. Let this mixture simmer for about 5 minutes, stirring occasionally.
Cut up the cream cheese and add it to the skillet. Stir gently while it melts in and combines with the sauce. Lower the heat so it doesn’t scorch.
4. Finish and Combine
Lower heat to low. Stir in shredded cheddar cheese a handful at a time, making sure each addition melts smoothly. If the sauce is too thick, add a splash or two of reserved pasta water for a silkier texture.
Fold the cooked pasta into the sauce, stirring until each piece is coated.
5. Garnish and Serve
Spoon Rotel Pasta into bowls. Shower with fresh parsley or cilantro and an optional extra sprinkle of cheese. Serve right away for best texture.
Tips for Perfect Rotel Pasta
To get the best results, keep these tips in mind:
- Adjust the spice: Use Mild Rotel for little heat, Regular for moderate, and Hot for those who like it spicy. Add jalapeños or hot sauce for extra fire.
- Save your pasta water: It helps thin out the sauce without losing flavor.
- Shred your own cheese: This ensures smooth, creamy melting. Pre-shredded cheese often contains anti-caking agents.
- Prep ahead: The meat sauce can be made a day in advance. Store in an airtight container in the fridge. Heat gently before tossing with fresh pasta.
- Mix up the protein: Substitute ground turkey or spicy sausage for different flavors. Rotisserie chicken also works.
Rotel Pasta Variations
Rotel Pasta is a flexible base for all sorts of mix-ins. Try these tasty alternatives:
- Vegetarian: Swap beef for black beans or plant-based crumbles. Add extra veggies like bell peppers, zucchini, or corn.
- Cheesy Tex-Mex: Stir in a handful of Monterey Jack or pepper jack cheese. Top with sliced jalapeños and avocado.
- Loaded Southwest: Add black beans, diced red bell peppers, and a bit of corn. Top with crushed tortilla chips.
- Chicken Rotel Pasta: Use cubed cooked chicken or pulled rotisserie chicken for extra convenience.
- One-Pan Variation: To save on dishes, cook pasta in the skillet with broth, Rotel, and meat, letting the liquid absorb for more flavor.
Serving Suggestions
Rotel Pasta stands out on its own, but you can round out the meal with:
- Garlic Bread or Breadsticks: Use sturdy sides for scooping up extra sauce.
- Simple Green Salad: A fresh salad with citrus vinaigrette balances the silky richness of the dish.
- Steamed Broccoli or Roasted Veggies: Add color and crunch.
For parties or potlucks, keep Rotel Pasta in a slow cooker on “warm” with extra broth stirred in just before serving to avoid drying out.
Storing and Reheating Leftovers
- To refrigerate: Let leftovers cool, then store in an airtight container up to 3 or 4 days. Stir in a splash of milk or broth before reheating.
- To freeze: Cool completely and transfer to freezer-safe containers or bags. Squeeze out excess air and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently warm over medium heat, adding broth or milk to loosen the sauce. Avoid high heat, which can cause the cheese to separate.
Frequently Asked Questions
Can I use different pasta shapes?
Yes. Penne, rotini, rigatoni, or even shells work. Just avoid delicate shapes like angel hair.
Is Rotel Pasta very spicy?
This depends on the canned Rotel you choose. Start mild, and add heat as desired.
Can I make it gluten-free?
Absolutely. Use gluten-free pasta and check labels on broth and Worcestershire sauce.
How do I make it ahead?
Prepare the sauce and chill separately from the pasta. Reheat briefly on the stove, stir cooked pasta in, and add liquid if needed.
Rotel Pasta delivers a satisfying blend of creamy sauce, seasoned savory meat, and the subtle heat of green chilies. It’s bold enough for gatherings and simple enough for weeknights. The one-skillet method saves time and dishes, while the flexible base invites endless mix-ins and customizations. Whether you’re seeking pure comfort or a quick dinner, this is a staple worth keeping on repeat in your kitchen rotation. Dive in, and let the zesty, creamy flavors speak for themselves.
Rotel Pasta
This Rotel pasta is creamy and dreamy. It’s full of delicious flavor. The combo of ground beef and Rotel tomatoes in a melty cream cheese sauce is divine.
Ingredients
- Fresh chopped cilantro or parsley for garnish
- 4 oz cream cheese, cubed and softened
- 1 cup shredded cheddar cheese
- 1 (10 ounce) can Rotel diced tomatoes with green chilies, undrained
- 1 teaspoon chili powder
- 4 cloves garlic, minced
- 1 pound penne pasta
- 1 cup beef broth
- 1 pound lean ground beef
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic salt
- 1/2 teaspoon black pepper
- 1 yellow onion, diced
- 1/2 cup heavy cream
- 1 tablespoon olive oil
Instructions
- Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and diced onion. Cook, breaking up the meat, until browned and the onion are soft, about 5-7 minutes.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Stir in the undrained can of Rotel tomatoes, beef broth, heavy cream, cream cheese, Worcestershire sauce, chili powder, smoked paprika, garlic salt, cumin, and black pepper. Bring to a simmer and cook until the cream cheese is melted and the sauce is slightly thickened, about 5 minutes.
- Reduce heat to low and stir in the shredded cheddar cheese until melted and smooth.
- Add the cooked penne pasta to the skillet and toss until evenly coated in the creamy Rotel sauce.
- Serve hot, garnished with fresh chopped cilantro or parsley if desired. Enjoy!