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Rotel Pasta

A quick and cheesy pasta dish featuring zesty Rotel tomatoes, perfect for weeknights or potlucks.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 540
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 ounces pasta Any shape preferred, such as penne or rotini.
  • 1 tablespoon oil For cooking the onion.
  • 1 small onion, chopped Adds flavor to the dish.
  • 1 pound ground beef or turkey Optional for a meat version.
  • 10 ounces Rotel tomatoes, drained Can adjust liquid according to preference.
  • 1 clove garlic, minced For added flavor.
  • ½ cup milk or cream To create a smooth sauce.
  • 2 cups shredded cheddar cheese Use sharp cheddar for stronger flavor.
Seasoning
  • 1 teaspoon chili powder Or to taste for spice.
  • ½ teaspoon salt Adjust according to taste.
  • 1 pinch black pepper To enhance flavors.
Garnishing Options
  • chopped green onions or cilantro For garnish before serving.

Method
 

Cooking the Pasta
  1. Cook the pasta in salted boiling water until just tender, about 8 to 10 minutes.
Preparing the Sauce
  1. Heat a large skillet over medium heat, add oil and chopped onion, cooking until soft (about 3 minutes).
  2. Add the ground meat, browning it for about 5 minutes, and drain excess fat if necessary.
  3. Stir in the drained Rotel tomatoes and minced garlic, letting it simmer for 2 minutes.
  4. Season with chili powder, salt, and black pepper, then lower the heat.
  5. Pour in the milk or cream, mixing until smooth.
Combining Ingredients
  1. Drain the cooked pasta, saving ¼ cup of the pasta water.
  2. Add the pasta to the skillet and stir in the cheddar cheese, a little at a time, until melted and creamy.
  3. If the sauce is too thick, use the reserved pasta water to adjust the texture.
  4. Taste and adjust seasoning as necessary.
Serving
  1. Serve hot, garnished with chopped green onions or cilantro.

Notes

For extra flavor, consider adding vegetables or using different cheeses. Drain more tomato juice for less heat, and remember to taste as you go. This dish is versatile and can be adjusted based on preferences.