Introduction
Hey there, friend! Let me tell you about a dish that just screams cozy comfort, brings back memories of potlucks and easy weeknight dinners, and is always, always a hit with everyone around the table. We’re talking about Rotel Pasta! This isn’t fancy gourmet stuff, nope. This is stick-to-your-ribs, cheesy goodness that’s incredibly simple to whip up. If you’re looking for a go-to recipe that’s quick, satisfying, and uses ingredients you probably already have or can easily find, you’ve found your new best friend right here.
Think of this as the ultimate shortcut to happiness in a bowl. It’s the kind of meal you crave after a long day, the perfect dish to bring to a gathering, or just something wonderful to curl up on the couch with. Ready to make some magic?
Why You’ll Love This Recipe
Seriously, what’s not to love? This Rotel Pasta checks all the boxes:
- Fast: Dinner on the table in under 30 minutes? Yes, please!
- Easy: If you can boil pasta and brown meat, you can make this! No complicated steps here.
- Giftable: Need to bring a dish to a potluck or feed a friend? This travels beautifully and is always a crowd-pleaser.
- Crowd-Pleasing: Kids and adults alike devour this stuff. The cheesy sauce and savory meat are simply irresistible.
Ingredients
Gather ’round, this is where the magic happens. Just a few simple things stand between you and cheesy pasta bliss!
- 1 lb ground beef: Good ol’ ground beef forms the base of our meaty sauce. I usually go for 80/20 or 85/15.
- 1 lb ground turkey sausage (or sausage of choice): This adds so much flavor! Turkey sausage is a great lighter option, but feel free to use pork sausage (like breakfast sausage) if you prefer.
- 12 oz penne pasta: Penne is perfect for catching all that lovely sauce, but feel free to use rotini, elbow macaroni, or whatever short pasta shape you have on hand.
- ½ yellow onion, diced: Adds a foundational savory flavor.
- 1 red bell pepper, diced: Sweetness and color!
- 1 yellow bell pepper, diced: More sweetness and sunshine-y color! You can use any color bell pepper you like.
- 2 cans (10 oz each) Rotel tomatoes, undrained: Ah, the star! These are diced tomatoes with green chilies. They add flavor and a little kick without being overly spicy. Don’t drain them; we need that juice!
- 16 oz Velveeta cheese, cubed: Okay, hear me out. While I love fancy cheeses, Velveeta is the secret to that unbelievably smooth, creamy, classic Rotel sauce. Cube it up so it melts easily.
- ½ cup milk: Helps create that perfect creamy consistency.
- 1 tsp onion powder: Boosts the onion flavor without needing more fresh onion.
- 1 tsp garlic powder: Because everything is better with garlic, right?!
How to Make It
Alright, let’s get cooking! You’ll see just how easy this comes together.
First things first, grab your biggest pot or a large Dutch oven. You’re going to need the space later for all that pasta and sauce!
1. Get the Pasta Going: Start by cooking your penne according to the package directions. You want it al dente – cooked through but still with a little bite. Nobody likes mushy pasta! Once it’s done, drain it well and set it aside. Give it a quick rinse with hot water if you won’t be adding it to the sauce immediately, just to keep it from sticking.
2. Brown the Meats: While the pasta is doing its thing, brown the ground beef and sausage in your large pot over medium heat. Use a spoon to break up the meat into smaller pieces as it cooks. Cook until it’s fully browned and no longer pink. This combo of beef and sausage is amazing, giving you richness from the beef and extra savory punch from the sausage. Once cooked, drain off any excess grease. Trust me, you don’t want a greasy sauce! Set the cooked meat aside.
3. Sauté the Veggies: Toss the diced onion and bell peppers into the same pot (no need to clean it!). Cook them over medium heat, stirring occasionally, until they soften up. This usually takes about 5-7 minutes. They’ll release their sweetness and soften nicely, getting ready to mingle with that cheesy sauce.
4. Bring the Meat Back: Once the veggies are soft, return the cooked and drained ground beef and sausage to the pot with the vegetables. Give it a stir to combine.
5. Add the Sauce Base: Now for the cheesy magic! Add the undrained Rotel tomatoes, those lovely cubes of Velveeta cheese, the milk, the onion powder, and the garlic powder right into the pot with the meat and veggies.
6. Melt that Cheese: Reduce the heat to low and start stirring. You need to stir constantly here until the Velveeta is completely melted and everything has transformed into a smooth, creamy, dreamy sauce. This takes a few minutes, so be patient and keep stirring so the cheese doesn’t stick to the bottom. This is the moment the kitchen starts smelling absolutely heavenly!
7. Combine with Pasta: Once your sauce is perfectly smooth and creamy, add the cooked and drained pasta to the pot.
8. Coat Everything: Stir gently but thoroughly to make sure every single piece of pasta is coated in that glorious, cheesy, meaty sauce. Make sure you get it from the bottom of the pot!
9. Serve Hot: And that’s it! Dish it up hot and get ready for happy faces around the table. This is comfort food at its finest.
Substitutions & Additions
Want to mix things up? This recipe is super forgiving and easy to customize!
- Meat Swaps: Not a fan of sausage? Use all ground beef! Want to go lighter? Try ground chicken or turkey. For a vegetarian version, you could use a plant-based crumble or even add a couple cans of drained black beans and corn instead of meat.
- Pasta Shapes: Penne is great, but feel free to use macaroni, rotini, shells, or even bowties. Anything that holds sauce well works!
- Cheesy Alternatives: While Velveeta gives the classic texture, you could experiment with a blend of sharp cheddar and cream cheese, melted slowly. Just know the texture won’t be quite the same as the Velveeta magic.
- Spice It Up: Love heat? Add a can of spicy Rotel, a dash of your favorite hot sauce, or some diced jalapeños when you cook the bell peppers.
- Add More Veggies: Stir in some frozen corn or a bag of fresh spinach during the last few minutes of cooking the sauce. The spinach will wilt right in.
- Garnish Power: Top individual servings with a dollop of sour cream, some chopped green onions, or fresh cilantro for extra freshness and flavor.
Tips for Success
A few little pointers to make sure your Rotel Pasta turns out perfect every time:
- Don’t Overcook Pasta: Pasta that’s too soft will break apart in the sauce. Cook it just to al dente!
- Drain the Meat Well: Excess grease will make the sauce oily. Take the extra minute to drain it thoroughly after browning.
- Low and Slow for Cheese: Velveeta melts beautifully, but keep the heat on low and stir constantly to prevent it from sticking or scorching on the bottom of your pot.
- Big Pot is Key: You need a large pot or Dutch oven to comfortably hold the meat, veggies, sauce, and all that pasta.
- Prep Ahead: You can dice your onion and bell peppers ahead of time and store them in the fridge to save time when you’re ready to cook.
How to Store It
If you’re lucky enough to have leftovers (it doesn’t happen often around here!), they store really well.
Let the pasta cool completely, then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days. To reheat, you can warm individual portions in the microwave. For larger amounts, put it back in a pot on the stove over low heat, adding a splash of milk or water if needed to loosen the sauce back up as it warms.
FAQs
Got questions? I’ve got answers!
Q: Can I use different types of meat?
A: Absolutely! Ground beef and sausage is a classic combo, but feel free to use just one, or swap in ground turkey or chicken.
Q: Is Rotel spicy?
A: Rotel tomatoes include green chilies, so they have a mild kick. It’s usually not overly spicy for most people, but if you’re sensitive to heat, look for the “Mild” version of Rotel.
Q: Can I freeze Rotel Pasta?
A: Yes, you can freeze it! The texture of the Velveeta sauce might change slightly upon thawing and reheating, sometimes becoming a little grainy, but it’s still perfectly edible and delicious. Freeze in airtight containers for up to 2-3 months. Thaw overnight in the fridge before reheating.
Easy Cheesy Rotel Pasta
Equipment
- Large pot or Dutch oven
Ingredients
Hauptzutaten
- 1 lb ground beef 80/20 or 85/15
- 1 lb ground turkey sausage or sausage of choice
- 12 oz penne pasta or rotini, elbow macaroni, or whatever short pasta shape you have on hand
- 0.5 yellow onion diced
- 1 red bell pepper diced (can use any color)
- 1 yellow bell pepper diced (can use any color)
- 2 cans Rotel tomatoes 10 oz each, undrained (diced tomatoes with green chilies)
- 16 oz Velveeta cheese cubed
- 0.5 cup milk
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Cook penne pasta according to package directions until al dente. Drain well and set aside.
- Brown ground beef and sausage in a large pot over medium heat, breaking up meat. Cook until fully browned. Drain off excess grease. Set the cooked meat aside.
- Add diced onion and bell peppers to the same pot. Cook over medium heat, stirring occasionally, until they soften up (about 5-7 minutes).
- Return cooked ground beef and sausage to the pot with the vegetables. Stir to combine.
- Add undrained Rotel tomatoes, cubed Velveeta cheese, milk, onion powder, and garlic powder to the pot.
- Reduce heat to low. Stir constantly until Velveeta is completely melted and sauce is smooth and creamy.
- Add the cooked and drained pasta to the pot with the sauce.
- Stir gently but thoroughly to make sure every single piece of pasta is coated in that glorious, cheesy, meaty sauce.
- Serve hot.