Rotel Pasta is the ultimate easy dinner. It’s creamy, cheesy, and just spicy enough to keep things interesting without overpowering. Everything comes together in one pot (or just two), making cleanup a breeze. Whether you need a 30-minute meal or a filling dish that reheats well for leftovers, this recipe checks every box.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (penne, rotini, or elbow macaroni)
Ground beef or ground turkey
Rotel diced tomatoes with green chilies (undrained)
Cream cheese
Shredded cheddar cheese
Onion, chopped (optional)
Garlic, minced (optional)
Salt
Black pepper
Paprika or chili powder (optional, for extra flavor)
Fresh parsley or green onions for garnish (optional)
Directions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet, cook ground beef over medium heat until browned. Drain excess grease.
If using, add chopped onion and garlic to the skillet. Sauté for 2–3 minutes until softened.
Stir in the Rotel (with juices), cream cheese, and shredded cheddar cheese.
Reduce heat to low and stir until the cheese and cream cheese melt into a smooth sauce.
Season with salt, pepper, and paprika or chili powder if using.
Add the cooked pasta to the skillet and stir to combine until the pasta is fully coated in the creamy sauce.
Let simmer for a few minutes until heated through.
Serve hot, garnished with fresh parsley or green onions if desired.
Servings and timing
This recipe makes approximately 4 servings and takes about 25–30 minutes total, including prep and cook time.
Variations
Protein Swap: Use ground chicken, sausage, or plant-based crumbles instead of beef.
Add Veggies: Stir in cooked spinach, corn, or bell peppers for extra nutrients.
Spicy Kick: Use hot Rotel or add diced jalapeños or red pepper flakes.
Lighter Version: Use reduced-fat cream cheese and a lean protein.
Baked Version: Transfer to a baking dish, top with extra cheese, and broil for a few minutes for a bubbly topping.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop over low heat, adding a splash of milk or water to loosen the sauce if needed. This pasta can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
What kind of pasta works best for Rotel Pasta?
Short pasta like penne, rotini, or macaroni works best because it holds the sauce well.
Is Rotel Pasta spicy?
It has a mild kick from the green chilies in the Rotel, but it’s not overly spicy. You can choose mild or hot Rotel based on your preference.
Can I use plain diced tomatoes instead of Rotel?
Yes, but you’ll miss out on the zesty flavor from the green chilies. Consider adding your own diced green chilies to compensate.
Can I make this dish vegetarian?
Yes, just omit the meat or replace it with a meatless alternative like lentils or plant-based crumbles.
Can I use a different type of cheese?
Absolutely. Try Monterey Jack, pepper jack, or a Mexican blend for different flavor profiles.
Can I double this recipe?
Yes, it’s easy to scale up. Just make sure your skillet or pot is large enough to handle the increased volume.
How do I make the sauce creamier?
Use a bit of heavy cream or extra cream cheese if you want a richer sauce.
What sides go well with Rotel Pasta?
A simple green salad, garlic bread, or roasted vegetables pair nicely with this dish.
Can I make Rotel Pasta ahead of time?
Yes, make it up to a day in advance and reheat gently before serving.
How do I keep the pasta from drying out when reheating?
Add a splash of milk or water before reheating and stir well to revive the creamy texture.
Conclusion
Rotel Pasta is a creamy, cheesy, and crave-worthy meal that’s fast, flavorful, and satisfying. With just a few pantry staples and minimal prep, you can have a comforting dinner on the table in under 30 minutes. It’s an easy go-to for busy nights, picky eaters, or anyone who loves bold, comforting food without the fuss.
Rotel Pasta is a creamy, cheesy, and slightly spicy dish made with pasta, ground meat, and Rotel tomatoes. It’s a quick and easy comfort food perfect for weeknights, delivering bold Southwestern flavor in under 30 minutes.
Ingredients
8 oz pasta (penne, rotini, or elbow macaroni)
1 lb ground beef or ground turkey
1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
4 oz cream cheese
1 cup shredded cheddar cheese
1/2 onion, chopped (optional)
2 cloves garlic, minced (optional)
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp paprika or chili powder (optional)
Fresh parsley or green onions for garnish (optional)
Instructions
Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, cook ground beef until browned. Drain excess grease.
If using, add chopped onion and garlic. Sauté for 2–3 minutes until softened.
Stir in the Rotel (with juices), cream cheese, and shredded cheddar cheese.
Reduce heat to low and stir until the cheese and cream cheese melt into a smooth sauce.
Season with salt, pepper, and paprika or chili powder if using.
Add the cooked pasta and stir to combine until evenly coated.
Let simmer for a few minutes until heated through.
Serve hot, garnished with fresh parsley or green onions if desired.
Notes
Use hot Rotel or red pepper flakes for a spicier version.Swap in ground chicken, sausage, or plant-based meat as desired.Stir in corn, bell peppers, or spinach for extra veggies.Add a splash of milk or cream if reheating to maintain creaminess.Try Monterey Jack or pepper jack cheese for different flavors.
