Creamy Rotel Pasta with Ground Beef
A cozy, creamy, cheesy pasta dish that’s ready in about 40 minutes, perfect for weeknight dinners.
Ingredients
Main Ingredients
- 1 lb ground beef You can use lean beef or ground turkey as alternatives.
- 12 oz penne pasta Short pasta shapes work well.
- 1 can Rotel diced tomatoes with green chilies (10 oz) Mild or hot varieties can be used.
- 4 oz cream cheese, cubed Can swap for reduced-fat or lactose-free if desired.
- 1 cup shredded mozzarella Substitute with part-skim if you want a lighter option.
- 1/2 cup grated Parmesan cheese Freshly grated is preferred for better melting.
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- to taste Salt and black pepper
- to taste Fresh parsley, chopped
- to taste Red pepper flakes
Instructions
Cooking
- In a big skillet over medium heat, drizzle in olive oil and add the ground beef. Break it up with a spoon, season with salt and pepper, and brown it for about 6–8 minutes until no pink remains.
- Transfer the cooked beef to a bowl and set aside. In the same skillet, add diced onion and sauté for 3-4 minutes until soft.
- Stir in minced garlic and cook for another 30 seconds to 1 minute until fragrant, being careful not to burn it.
- Add the can of Rotel tomatoes with juice, stirring, and bring to a gentle simmer for 3 minutes.
- Reduce heat to low and stir in the cubed cream cheese until melted and smooth.
- Fold in the cooked ground beef and taste to adjust seasoning with salt and pepper.
- Meanwhile, in a separate pot, boil salted water and cook the penne pasta according to package instructions, typically about 10-11 minutes. Reserve 1 cup of pasta water before draining.
- Combine the drained penne with the sauce in the skillet, tossing to coat. Add mozzarella and Parmesan until melted and creamy, adding reserved pasta water as needed.
- Serve hot, topped with chopped parsley and red pepper flakes if desired.
Notes
Leftovers store well in an airtight container for 3-4 days; reheat gently with a splash of water or milk.