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Rotel Pasta

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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.

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

  1. Cook pasta in salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
  2. In a large skillet, heat olive oil or butter over medium heat. Sauté garlic and onion (if using) for 2–3 minutes until fragrant.
  3. If adding meat, cook it in the skillet until browned and cooked through. Drain excess fat.
  4. Add Rotel (with juices) to the skillet and stir to combine.
  5. Add cream cheese or Velveeta and milk or cream. Stir until cheese is fully melted into a smooth sauce.
  6. Stir in shredded cheddar cheese and cooked pasta. Add a splash of reserved pasta water if needed to loosen the sauce.
  7. Season with salt and pepper to taste.
  8. 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

Find it online: https://thefamilycooking.com/rotel-pasta/