Introduction

Remember those chilly evenings, the kind where you just crave something warm, comforting, and utterly delicious? This Rotel Pasta recipe instantly takes me back to those moments. It’s the kind of meal that feels like a hug in a bowl, and the best part? It comes together so quickly, making it perfect for busy weeknights or impromptu gatherings. You’ll be amazed at how such simple ingredients can create such a rich and satisfying dish.

Why You’ll Love This Recipe

Fast: Dinner on the table in about 30 minutes!
Easy: Minimal steps, maximum flavor.
Giftable: Makes a fantastic meal to bring to friends or family.
Crowd-pleasing: Guaranteed to be a hit with everyone, from picky eaters to seasoned foodies.

Ingredients

Gather these simple goodies, and let’s get cooking!

1 lb ground beef: The hearty base that makes this dish so satisfying.
1 lb ground turkey sausage: Adds a touch of savory spice. Feel free to use your favorite kind of sausage – Italian, chorizo, or even a spicy blend work beautifully!
12 oz penne pasta, cooked and drained: Penne’s ridges are perfect for holding onto all that yummy sauce.
½ yellow onion, diced: For a sweet, aromatic foundation.
1 red bell pepper, diced: Adds a pop of color and a hint of sweetness.
1 yellow bell pepper, diced: Compliments the red pepper with its own delightful flavor.
2 cans (10 oz each) Rotel tomatoes, undrained: The star of the show! These diced tomatoes with green chilies bring that signature zesty kick.
16 oz Velveeta cheese, cubed: This is our secret weapon for ultimate creaminess. Don’t knock it ’til you try it!
½ cup milk: Helps to create that luscious, smooth sauce.
1 tsp onion powder: For an extra punch of oniony goodness.
1 tsp garlic powder: Because is any savory dish truly complete without garlic?

How to Make It

Let’s get this cozy pasta party started!

Brown Your Meats: Grab your biggest skillet or a Dutch oven. Toss in your ground beef and ground turkey sausage. Cook ’em over medium-high heat, breaking them up as you go, until they’re nicely browned. Once they’re done, drain off any excess grease. Nobody likes a greasy pasta, right?
Add the Veggies: Now, toss in your diced yellow onion and both bell peppers. Let them cook down for about 5 to 7 minutes, stirring occasionally, until they’re nice and tender. They’ll start to soften and release their sweet aromas.
Bring on the Creaminess! Time for the magic to happen. Stir in the undrained Rotel tomatoes (yes, pour in all that juice!), the cubed Velveeta cheese, the milk, onion powder, and garlic powder.
Melt into Perfection: Turn the heat down to medium-low. Now, this is where you need to be patient and stir frequently. Keep stirring until that Velveeta cheese is completely melted and the sauce is gloriously smooth and creamy. It should look so inviting!
Pasta Party Time: Add your cooked and drained penne pasta right into the skillet with the sauce. Give it a good stir to make sure every single piece of pasta is coated in that rich, cheesy goodness.
Heat it Through: Let it all heat through for a few more minutes. This ensures the pasta is warm and perfectly integrated into the sauce. Then, serve it up hot and enjoy every delicious bite!

Substitutions & Additions

Feeling inspired to make this recipe your own? Here are a few ideas!

Different Pasta: While penne is my favorite, feel free to use rotini, elbow macaroni, or even shells.
Veggie Boost: You can sneak in some frozen corn, peas, or even some chopped spinach in step 2 for added nutrients and flavor.
Spicier Kick: If you like it hot, try a can of Rotel with extra hot green chilies, or add a pinch of red pepper flakes with the spices.
Cheese Swap: While Velveeta is key for that signature meltiness, you can experiment with adding a handful of shredded cheddar or Monterey Jack cheese along with it for extra cheesy flavor.
Leaner Protein: For a lighter option, you can skip the sausage and just use ground turkey or even shredded chicken.

Tips for Success

A few little secrets to ensure your Rotel Pasta turns out perfectly every time!

Don’t Overcook Your Pasta: Cook your pasta al dente (to the tooth). It will continue to cook a bit in the sauce, and you don’t want mushy pasta.
Low and Slow for the Sauce: Melting the Velveeta over medium-low heat and stirring frequently is key to a smooth, non-grainy sauce. Patience here pays off!
Drain that Grease Well: Properly draining the grease from the ground meats in step 1 prevents an oily final dish.
Prep Ahead: You can dice your onion and bell peppers the day before and store them in an airtight container in the fridge to save even more time on cooking day.
Make it a Casserole: For a different take, transfer the finished pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for about 15-20 minutes until bubbly.

How to Store It

Leftovers are a good thing! This Rotel Pasta tastes just as delicious, if not better, the next day.

In the Fridge: Let the pasta cool completely, then store it in an airtight container in the refrigerator. It should stay fresh for 3-4 days.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk or water to loosen up the sauce. You can also reheat individual portions in the microwave.

FAQs

Got a few lingering questions? I’ve got you covered!

Q: Can I make this recipe vegetarian?

A: Absolutely! You can omit the meat and simply add extra vegetables like corn, mushrooms, or black beans. You might want to add a bit more seasoning to compensate for the lack of meat flavor.

Q: Is this recipe spicy?

A: The spice level depends on the Rotel tomatoes you choose. Regular Rotel with mild green chilies usually has a gentle warmth. If you prefer it milder, use diced tomatoes with mild green chilies. For more heat, opt for the “hot” version.

Q: Can I freeze Rotel Pasta?

A: While you can freeze it, the texture of the cheese sauce might change slightly upon thawing. It’s best enjoyed fresh or after refrigeration. If you do freeze it, ensure it’s in an airtight container and thaw it overnight in the refrigerator before reheating.

Quick & Creamy Rotel Pasta

A fast, easy, and comforting pasta dish made with ground beef, sausage, Rotel tomatoes, and Velveeta cheese for a creamy, crowd-pleasing meal perfect for busy weeknights or gatherings.

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Cook Time 30

Equipment

Skillet Largest skillet or Dutch oven
Airtight container For storing leftovers or prepped ingredients
Baking dish Optional, for making a casserole

Ingredients

Main ingredients

1 lb ground beef
1 lb ground turkey sausage Your favorite kind works
12 oz penne pasta cooked and drained
0.5 yellow onion diced
1 red bell pepper diced
1 yellow bell pepper diced
2 cans (10 oz each) Rotel tomatoes undrained
16 oz Velveeta cheese cubed
0.5 cup milk
1 tsp onion powder
1 tsp garlic powder

Instructions

Brown the ground beef and ground turkey sausage in a large skillet or Dutch oven over medium-high heat, breaking them up as they cook. Drain off excess grease.
Add the diced yellow onion and both diced bell peppers to the skillet. Cook for 5-7 minutes, stirring occasionally, until tender.
Stir in the undrained Rotel tomatoes, cubed Velveeta cheese, milk, onion powder, and garlic powder.
Reduce heat to medium-low and stir frequently until the Velveeta cheese is completely melted and the sauce is smooth and creamy.
Add the cooked and drained penne pasta to the skillet and stir to coat all the pasta with the sauce.
Heat through for a few more minutes until the pasta is warm and integrated into the sauce. Serve hot.

Notes

For a casserole variation, transfer the finished pasta to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15-20 minutes until bubbly. Leftovers can be stored in an airtight container in the fridge for 3-4 days and reheated gently on the stovetop or in the microwave. The spice level depends on the Rotel tomatoes used.