Creamy Rotel Pasta: Your New Go-To Weeknight Dinner
A hearty American classic combining Rotel tomatoes, ground beef, and a creamy cheese sauce for a quick, flavorful weeknight meal. Comfort food at its finest, ready in under 30 minutes.
- Prep Time: 10
- Cook Time: 20
- Total Time: 30
- Yield: 4–6 servings
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: American
Ingredients
1 pound penne pasta (or short pasta)
1 tablespoon olive oil
1 pound lean ground beef
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 (10-ounce) can Rotel diced tomatoes with green chilies, undrained
1 cup beef broth
1 cup shredded cheddar cheese
1/2 cup heavy cream
Salt and pepper to taste
Instructions
Bring a large pot of salted water to a boil. Cook penne pasta according to package instructions; drain.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking into small pieces. Remove beef and set aside.
In the same skillet, sauté onion and garlic until softened. Return beef to the skillet. Add Rotel tomatoes, beef broth, salt, and pepper. Simmer for 5–7 minutes.
Stir in cheddar cheese and heavy cream, cooking until the sauce thickens. Combine with cooked pasta and serve.
Notes
For a lighter version, use low-sodium Rotel and fat-free milk.
Substitute ground turkey for beef if preferred.
Leftovers keep in the refrigerator for 3–4 days.
Find it online: https://cookingwithramsay.com/creamy-rotel-pasta/