Description
This Creamy Rotel Pasta & Ground Beef recipe is your new favorite weeknight dinner—easy, cheesy, and just the right amount of spicy. Penne pasta is tossed in a creamy sauce made with seasoned ground beef, cream cheese, Rotel tomatoes, and cheddar. It’s a family-friendly comfort dish that’s ready in under 30 minutes and stores beautifully for meal prep or leftovers.
Ingredients
1 pound penne pasta
1 pound lean ground beef
1 can Rotel tomatoes with green chilies (10 oz)
4 ounces cream cheese
1 cup shredded sharp cheddar cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped parsley or cilantro (optional garnish)
Instructions
1. Bring a large pot of salted water to a boil. Cook penne pasta until al dente. Drain and set aside.
2. In a large skillet over medium-high heat, brown the ground beef. Break it up as it cooks until no longer pink. Drain excess fat if necessary.
3. Add garlic powder, onion powder, paprika, salt, and black pepper to the cooked beef. Stir and cook for 2 more minutes.
4. Add the entire can of Rotel (undrained) and the cream cheese. Stir until the cream cheese has melted and the sauce is creamy.
5. Add the cooked pasta into the skillet. Stir to combine everything evenly.
6. Mix in the shredded cheddar cheese until fully melted.
7. Serve hot, topped with parsley or cilantro if desired.
Notes
Let the cream cheese come to room temperature for quicker melting and smoother sauce.
If reheating leftovers, add a splash of milk to loosen the sauce and maintain creaminess.
Swap out penne for rotini or shells to change up the texture or use what’s in your pantry.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 5 g
- Sodium: 740 mg
- Fat: 28 g
- Saturated Fat: 13 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 43 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 85 mg
Keywords: creamy pasta, rotel pasta, ground beef pasta, quick dinners, spicy pasta