Description

A creamy, cheesy, flavor-packed pasta made with seasoned ground beef, Rotel tomatoes with green chiles, and tender noodles—perfect for busy nights when you want dinner fast and satisfying.

Ingredients

Scale

12 oz (340 g) penne pasta (or rotini/shells)

1 lb (450 g) lean ground beef

1 tbsp olive oil (optional, if beef is very lean)

1 medium yellow onion, finely diced (about 1 cup)

3 cloves garlic, minced

1 can (10 oz / 283 g) diced tomatoes with green chiles (Rotel), undrained

1 can (8 oz / 226 g) tomato sauce

1 1/2 cups (360 ml) beef broth

4 oz (113 g) cream cheese, cubed and softened

1 1/2 cups (150 g) shredded sharp cheddar cheese

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp smoked paprika

1 tsp salt, plus more to taste

1/2 tsp black pepper

1/8–1/4 tsp cayenne pepper (optional)

Sliced green onions or chopped cilantro (optional, for serving)

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Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Drain (reserve 1/2 cup pasta water if desired) and set aside.

2. In a large skillet over medium-high heat, brown the ground beef, breaking it apart as it cooks. Drain excess grease if needed. Add olive oil only if the pan is dry.

3. Add diced onion and cook 3–4 minutes until softened. Stir in minced garlic and cook 30 seconds.

4. Stir in Rotel (undrained), tomato sauce, and beef broth. Add chili powder, cumin, smoked paprika, salt, black pepper, and optional cayenne. Simmer 5 minutes.

5. Reduce heat to low. Add cream cheese and stir until melted and smooth.

6. Add shredded cheddar in handfuls, stirring until fully melted and creamy.

7. Add cooked pasta and toss to coat. If sauce is too thick, add a splash of broth or reserved pasta water. Taste and adjust seasoning. Serve warm with optional toppings.

Notes

For the smoothest sauce, shred cheddar from a block and keep heat low when melting cheese.

Use mild Rotel for a gentler dish, or hot Rotel plus cayenne for more heat.

Reheat with a splash of broth or water to loosen the sauce.

Prep Time: 10 minutes
Cook Time: 25 minutes