Rotel Pasta Fiesta
Creamy, zesty, and comforting Rotel Pasta Fiesta is a quick dinner that combines tender pasta with a rich, cheesy tomato-chile sauce and seasoned ground meat perfect for busy weeknights.
Equipment
- Large Pot
- Large Skillet
- Colander
Ingredients
Ingredients
- 12 oz rigatoni or penne pasta dry
- 1 lb ground beef or ground turkey fresh
- 1 tbsp olive oil for cooking
- 1 can (10 oz) Rotel diced tomatoes with green chilies (do not drain)
- 1 cup heavy cream or half-and-half room temperature
- 1 cup shredded cheddar or Mexican blend cheese freshly shredded for best melting
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp salt or to taste
- 1/8 tsp black pepper freshly ground if possible
- parsley for garnish optional, chopped
Instructions
- Transfer to a serving dish and garnish with chopped parsley if desired. Serve immediately while hot and creamy.
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef or turkey, breaking it up with a spatula. Cook, stirring occasionally, until browned and no longer pink. If there is excess fat, drain it.
- Reduce heat to medium, then stir in the Rotel (with juices), garlic powder, onion powder, salt, and black pepper. Let simmer gently for 2–3 minutes to meld flavors.
- Pour in the heavy cream or half-and-half and stir to combine. Bring the sauce to a light simmer, stirring frequently.
- Reduce heat to low and stir in the shredded cheese a handful at a time until fully melted and the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and gently toss until every piece is coated and heated through. If the sauce is too thick, add a splash of reserved pasta water or a bit more cream.
- Transfer to a serving dish and garnish with chopped parsley if desired. Serve immediately while hot and creamy
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or pasta water to loosen the sauce.