Creamy Rotel Pasta Skillet: The Cheesy, Beefy Weeknight Hero

By Jason Griffith

Introduction

There are weeknights, and then there are weeknights. The kind where you barely have the energy to open the fridge, let alone tackle a complex dinner. That’s where my Rotel Pasta recipe steps in. It’s a dinner hero in a single skillet—creamy, cheesy, packed with seasoned beef, and just the right amount of kick from the diced tomatoes and green chilies.

This isn’t your grandma’s old-school casserole; this is a modern, one-pan (or technically, one-skillet-and-one-pot) take on comfort food that comes together faster than you can order takeout. We’re talking less than 30 minutes, start to finish. If you’re a fan of chili mac, this is its richer, spicier, and seriously addictive cousin.

Why I Love This Recipe

I’ve been making variations of beef and tomato pasta for years, but the moment I added a can of Rotel and a splash of heavy cream, everything changed. It went from a good, solid weeknight meal to a great one. Here’s why it’s on my regular rotation:

• Speed: It’s a 30-minute meal. Period. The prep is minimal, and the cook time is even less.
• Flavor: The Rotel tomatoes provide a built-in flavor punch—you get tomatoes, green chilies, and their juice, all in one can. It cuts down on extra seasonings and gives the dish a bright, mild heat.
• The Creaminess Factor: That little bit of heavy cream mixed with the melting cheddar or Velveeta creates a luxurious, velvety sauce that coats every piece of pasta and every crumble of beef. It’s what transforms this into true comfort food.
• Crowd-Pleaser: It’s practically guaranteed to disappear, especially with picky eaters. It’s pasta, beef, and cheese. What’s not to love?

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The Ultimate Cheesy Rotel Pasta

This is the exact recipe I use. The key is in the layering of flavors and not overcooking the pasta.

Ingredients

Ingredient	Amount	Notes
Pasta (penne, rotini, or favorite)	12 oz	Cooked al dente—it finishes cooking in the sauce.
Ground Beef (or Italian Sausage)	1 lb	Drain the fat well for the best flavor.
Small Onion	1, diced	Adds a necessary aromatic base.
Garlic	3 cloves, minced	Do not skip the garlic!
Rotel Tomatoes with Green Chilies	1 can (10 oz)	Use Original for mild heat, or Hot for a bigger kick.
Tomato Sauce	1 can (15 oz)	Plain, unseasoned tomato sauce is best.
Heavy Cream (or half & half)	1 cup	Crucial for the creamy texture.
Shredded Cheddar Cheese	2 cups	Sharp cheddar offers the best flavor, or use Velveeta for extra creaminess.
Chili Powder	1 tsp
Paprika	1 tsp
Salt	1 tsp
Black Pepper	½ tsp
Fresh Parsley or Green Onions	For garnish	Adds freshness and color.

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Swaps and Notes

• Protein: Swap the ground beef for ground turkey, Italian sausage (adds great fennel flavor), or even shredded chicken (if you happen to have some leftover from making my Easy Cheesy Chicken Sliders with Marinara Garlic Butter).
• Cheese: Sharp Cheddar is my favorite for flavor, but a Colby Jack blend or a Monterey Jack works great, too. For the ultimate creamy texture, use a block of Velveeta, cut into cubes, and melt that in instead of shredded cheese.
• Spice Level: If you prefer it milder, use a can of diced tomatoes and one small can of diced green chilies separately. For more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce.

Directions (The Easy Way)

1. Cook the Pasta: Cook your pasta according to the package directions, but aim for slightly underdone (al dente). Drain the pasta and set it aside.
2. Brown the Beef: In a large skillet (I recommend a 12-inch cast iron or non-stick), cook the ground beef with the diced onion over medium-high heat until the beef is fully browned. Drain off any excess fat—this prevents a greasy sauce.
3. Add Aromatics: Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Simmer the Base: Pour in the Rotel (undrained), the tomato sauce, chili powder, paprika, salt, and pepper. Stir well and let the mixture simmer for 5 minutes. This allows the spices to bloom and the flavors to deepen.
5. Make it Creamy: Pour in the heavy cream and stir continuously until the sauce is smooth and combined. Reduce the heat to low.
6. Cheese Time: Add the shredded cheddar cheese (or cubed Velveeta) to the sauce. Stir until the cheese is completely melted and the sauce is lusciously creamy. Taste and adjust seasonings if necessary.
7. Combine and Serve: Toss the drained, cooked pasta into the creamy sauce until every piece is fully coated. Serve immediately, garnished with fresh parsley or sliced green onions.

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Tips for Success

• Don’t Overcook the Pasta: Remember, the pasta will cook a little more once it’s tossed into the hot sauce. Pull it from the water when it’s still firm to the bite.
• Drain the Fat: This is a non-negotiable step. If you leave the rendered fat from the beef, your final sauce will be slick, greasy, and just not as appetizing.
• Use Freshly Grated Cheese: While bagged pre-shredded cheese is convenient, it contains anti-caking agents that can make it melt poorly. For the absolute best, creamiest sauce, grate a block of cheddar yourself.
• Slow-Cooker Variation: This recipe can easily be adapted! Brown the beef, then combine all ingredients (except the pasta and a little of the cheese) in a crockpot. Cook on low for 2–3 hours. Stir in the cooked pasta and remaining cheese in the last 15 minutes. It’s a great idea for feeding a big crowd, much like my popular This Mexican Chicken and Rice Casserole is my Favorite One-Pan Dinner That’s Always a Hit recipe.

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Serving Suggestions and Pairings

Because this dish is hearty, cheesy, and rich, you want to pair it with something light and fresh to balance it out.

• Fresh Green Salad: A simple side salad with a light vinaigrette is the perfect acidic and crunchy counterpoint. Use a lemon vinaigrette for extra brightness.
• Garlic Bread or Cheesy Bread: If you’re going for total comfort, you can’t beat a classic slice of toasted garlic bread to swipe up any leftover sauce.
• Steamed or Roasted Broccoli: Simple roasted broccoli tossed with olive oil and a pinch of salt is a quick, healthy green to serve alongside.
• Beverage Pairing: A cold lager or a slightly chilled, light-bodied Italian red wine like a Chianti works beautifully.

Nutritional Information Per Serving (Estimate)

• Yields: 6 servings
• Prep Time: 10 minutes
• Cook Time: 20 minutes

Nutrient	Per Serving (Approx.)
Calories	580–620 kcal
Protein	35–40 g
Fat	30–35 g
Carbohydrates	45–50 g
Fiber	3–4 g

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Note: Nutritional information is a rough estimate and will vary based on the specific type of pasta, cut of beef, and cheese used.

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Storage and Leftover Tips

Storage: Leftovers keep very well. Store the cooled pasta in an airtight container in the refrigerator for up to 3–4 days.

Reheating: The sauce will thicken significantly once cold. The best way to reheat is to place a single serving in a saucepan with a splash (1–2 tablespoons) of water, milk, or chicken broth. Heat gently over low heat, stirring occasionally, until it reaches a creamy consistency again. You can also reheat in the microwave, but adding a splash of liquid is still recommended to combat dryness.

Freezing: I do not recommend freezing this dish. Dairy-based sauces tend to separate and become grainy once thawed. It’s so quick to make fresh, it’s better to just whip up a new batch!

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More Recipes You Will Love

If you’re in the mood for more comforting, cheesy, and satisfying weeknight dinners, give these a try.

• For the ultimate cheesy Italian-American meal, try my This Instant Pot Lasagna is My Favorite Way to Make Comfort Food Fast.
• If you love the simple, classic pasta flavor, you can’t beat a good Classic Spaghetti Recipe with Homemade Sauce.
• For a Mexican-inspired cozy dish, my These Chicken Enchiladas are My Go-To for Cozy Crowd-Pleasing Dinners are a guaranteed hit.

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Final Thoughts

This Rotel Pasta is more than just a quick meal; it’s a staple. It’s the one dish I know I can make on the fly that will leave everyone at the table satisfied, happy, and asking for seconds. It has all the flavor of a slow-cooked meal but comes together in a snap. Trust me, once you try this creamy, cheesy version, you’ll never look back.

Let me know in the comments when you give this a try! What kind of cheese did you use? And don’t forget to follow me on social media for more simple, delicious weeknight recipes!