Why You’ll Love This Recipe
Rotel pasta is fast, budget-friendly, and packed with flavor. The combination of diced tomatoes and green chilies from the Rotel adds a zesty kick that pairs perfectly with melty cheese and tender pasta. Whether you serve it as a meatless main dish or toss in protein like ground beef or chicken, this dish is endlessly adaptable and always satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Pasta (penne, rotini, elbow macaroni, or your choice)
- Olive oil or butter
- Garlic (minced)
- Onion (optional, chopped)
- Canned Rotel (diced tomatoes with green chilies)
- Cream cheese or Velveeta (cubed)
- Shredded cheddar cheese
- Milk or heavy cream
- Salt and pepper
- Optional: ground beef, ground turkey, or cooked chicken
- Optional garnish: green onions, cilantro, or jalapeños
Directions
- Cook pasta according to package directions in salted water until al dente. Reserve ½ cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté garlic (and onion if using) until fragrant, about 2–3 minutes.
- If adding meat, cook it now until browned and fully cooked. Drain excess fat.
- Add the can of Rotel (with juices) to the skillet and stir to combine.
- Add cream cheese (or Velveeta), milk or cream, and stir until the cheese melts into a smooth sauce.
- Stir in shredded cheddar cheese and cooked pasta. Add a splash of pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- Serve hot, topped with green onions, cilantro, or extra cheese if desired.
Servings and timing
This recipe serves 4–6.
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Variations
- Meaty: Add cooked ground beef, sausage, turkey, or shredded chicken.
- Spicy: Use hot Rotel, add red pepper flakes, or stir in chopped jalapeños.
- Vegetarian: Keep it meatless and add black beans, corn, or sautéed bell peppers.
- Extra Cheesy: Mix in pepper jack or Monterey Jack for more flavor.
- Gluten-Free: Use your favorite gluten-free pasta.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of milk to loosen the sauce. Freezing is possible, but the texture of the cheese sauce may change slightly upon reheating.
FAQs
What is Rotel?
Rotel is a brand of canned diced tomatoes blended with green chilies, often used in Tex-Mex recipes for added flavor and spice.
Can I use a different brand of tomatoes?
Yes, any canned diced tomatoes with green chilies will work, or combine plain diced tomatoes with canned green chilies.
Is this dish spicy?
Rotel adds mild to medium heat. Use the “Original” or “Mild” variety to control the spice level.
Can I make it without cream cheese?
Yes, you can use only shredded cheese or substitute with a cheese sauce base made from butter, flour, and milk.
What kind of cheese melts best?
Velveeta melts smoothly and quickly. Cheddar adds sharpness, while Monterey Jack or mozzarella offer extra creaminess.
Can I bake it?
Yes, transfer the cooked pasta to a baking dish, top with more cheese, and bake at 375°F for 15–20 minutes until bubbly.
Can I add veggies?
Absolutely—try corn, spinach, bell peppers, or black beans for added texture and nutrition.
What protein works best?
Ground beef, turkey, shredded chicken, or even plant-based meat crumbles work well.
Can I make it ahead?
Yes, prep the dish and refrigerate. Reheat gently before serving, adding a splash of milk to refresh the sauce.
What should I serve with Rotel pasta?
It pairs well with a green salad, garlic bread, or roasted vegetables.
Conclusion
Rotel pasta is a flavorful, cheesy, and comforting dish that comes together in no time with pantry staples. Whether you’re feeding a family or meal prepping for the week, this versatile recipe is easy to adapt and always delivers bold flavor with minimal effort. Serve it as-is or make it your own with your favorite add-ins—either way, it’s a winner.
PrintRotel Pasta
Rotel pasta is a quick and flavorful dish made with pasta, canned Rotel tomatoes, cheese, and cream. It’s spicy, cheesy, and perfect for busy nights using pantry staples.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Halal
Ingredients
- 12 oz pasta (penne, rotini, or elbow macaroni)
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, chopped (optional)
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 4 oz cream cheese or Velveeta, cubed
- 1 cup shredded cheddar cheese
- 1/2 cup milk or heavy cream
- Salt and pepper to taste
- Optional: 1 lb ground beef, turkey, or cooked shredded chicken
- Optional garnish: chopped green onions, cilantro, jalapeños
Instructions
- Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
- In a large skillet, heat olive oil or butter over medium heat. Sauté garlic and onion (if using) for 2–3 minutes until fragrant.
- If adding meat, cook it in the skillet until browned and cooked through. Drain excess fat.
- Add Rotel (with juices) to the skillet and stir to combine.
- Add cream cheese or Velveeta and milk or cream. Stir until cheese is fully melted into a smooth sauce.
- Stir in shredded cheddar cheese and cooked pasta. Add a splash of reserved pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions, cilantro, or jalapeños if desired.
Notes
- Use mild or hot Rotel to control spice level.
- Add black beans or corn for extra texture and nutrition.
- This dish can also be baked for a cheesy pasta casserole.
- Velveeta melts smoother, while cheddar gives sharper flavor.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460
- Sugar: 5g
- Sodium: 690mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
