Rotel Pasta with Ground Beef and Cream Cheese Recipe
This Rotel Pasta recipe is a comforting and creamy dish combining savory ground beef, diced tomatoes with green chilies, and a velvety cheese sauce. Featuring tender penne pasta coated in a flavorful sauce infused with paprika, oregano, and a hint of cayenne, this easy stovetop meal is perfect for weeknight dinners and serves 6 people.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Meat and Vegetables
- 1 tablespoon olive oil
- 1 large white onion, diced
- 4 cloves garlic, minced
- 1 pound ground beef
Spices and Seasonings
- 2 tablespoons all-purpose flour
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- salt, to taste
- freshly cracked black pepper, to taste
Dairy and Liquids
- 1 cup half-and-half, at room temperature
- 1 cup vegetable broth (or beef stock)
- 1 10-ounce can Rotel diced tomatoes
- 4 ounces cream cheese, softened
Pasta
- 16 ounces dry penne pasta (plus water and salt for cooking)
Garnish
- Fresh chopped parsley (optional)
Instructions
- Sauté the onion: Heat a large skillet over medium heat. Add the olive oil and wait until it's hot and shimmering. Add the diced onion and sauté for about 5 minutes, or until it has softened.
- Add garlic: Stir in the minced garlic and cook for 30 to 60 seconds, stirring constantly until the garlic becomes fragrant but not browned.
- Cook ground beef: Increase heat to medium-high and add the ground beef. Cook, breaking it up with a spoon, until it's browned throughout and no pink remains.
- Add spices and flour: Sprinkle in the flour, paprika, onion powder, dried oregano, and cayenne pepper. Stir well to combine and let the mixture simmer for 2 minutes to cook out the flour taste.
- Add liquids and Rotel: Remove skillet from heat, pour in the half-and-half and stir to merge the cream with the beef mixture. Return the skillet to heat and add the vegetable broth and Rotel diced tomatoes. Stir well, bring to a boil, then reduce heat to low and let simmer uncovered for 15 minutes, stirring occasionally.
- Cook pasta: While the beef mixture simmers, prepare the penne pasta according to the package directions. Drain and set aside when done.
- Melt in cream cheese: After simmering, remove skillet from heat and add the softened cream cheese. Stir until the cream cheese is fully melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked pasta to the skillet and stir to coat the noodles evenly with the sauce. Season with salt and freshly cracked black pepper to taste.
- Garnish and serve: Optionally sprinkle with fresh chopped parsley for a burst of color and freshness. Serve the Rotel pasta immediately for a creamy, delicious meal.
Notes
- Ensure half-and-half is at room temperature to avoid curdling when added to the hot mixture.
- Adjust cayenne pepper to taste if you prefer a milder or spicier dish.
- You can substitute vegetable broth with beef stock for a richer flavor.
- For a smoother sauce, cream cheese should be softened before adding.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on stovetop or microwave.
