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This heartwarming one-pan Rotel pasta combines tender penne, flavorful ground beef, and a smooth, creamy cheese sauce with tangy tomatoes and green chilies. It's a comforting dish that turns basic ingredients into something special and comes together in just 30 minutes.
I've brought this dish to so many get-togethers and never brought home leftovers. My kids love gathering around the table when it's cold outside and the spicy smells of this pasta fill our home.
Key Ingredients Breakdown
- Penne pasta: The grooved tubes catch all that yummy sauce
- 90% lean ground beef: Gives great taste without making the dish too greasy
- Rotel tomatoes: Brings that perfect mix of tomatoes and chilies for southwestern zip
- Heavy cream and cream cheese: Makes the sauce incredibly velvety and rich
- Fresh garlic and onion: Builds the flavor base that makes everything taste better
- Flavor-packed spices: Smoked paprika, cumin, and chili powder add warmth and depth
Cooking Your Delicious Meal
- Getting Started With Pasta:
- Fill a big pot with water, add plenty of salt and boil. Cook your penne until it's soft but still has some bite, around 11 minutes. Save a cup of the cooking water before you drain it.
- Making The Meat Base:
- Warm olive oil in a deep pan over medium heat. Cook the beef with chopped onions until the meat isn't pink anymore and onions look clear.
- Adding Flavor Boosters:
- Toss in freshly chopped garlic and stir it with the meat until you can really smell its wonderful aroma.
- Building Your Sauce:
- Add the Rotel tomatoes and broth, then mix in cream and softened cream cheese. Let everything bubble gently until the sauce looks smooth and silky.
- Putting It All Together:
- Mix in the cooked pasta, making sure every piece gets coated with the creamy sauce.
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My mom always told me to use real garlic cloves instead of garlic powder, and she was right - it really does make the flavor so much better. When I smell fresh garlic cooking, it always takes me back to family dinners at home.
Tasty Side Suggestions
Make your meal complete by adding some garlic bread and a fresh Caesar salad on the side. If you're having friends over, try serving it with sweet corn muffins or thick slices of buttery Texas toast.
Fun Variations
Try swapping the beef for spicy sausage or ground turkey if you want something different. You can make it veggie-friendly with cooked mushrooms and peppers instead of meat. Toss in some black beans and corn for a Mexican twist.
Storing Leftovers
Let everything cool down, then put leftovers in a container with a tight lid. Add a little splash of cream on top to keep it moist. It'll stay good in the fridge for about 4 days. When you want to eat it again, warm it up slowly on the stove and add a bit of broth to make the sauce creamy again.
I've made this recipe so many times over the years, and I've learned it's not just about what goes in the pan - it's about putting care into each step that turns simple food into a meal people remember and come back for.
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Frequently Asked Questions
- → Can I prepare this dish in advance?
- Sure, cook it up to 2 days ahead. Warm it on the stove, adding milk if the sauce feels too thick.
- → What's a good swap for Rotel tomatoes?
- You can mix diced tomatoes with a small can of green chilies to replace Rotel.
- → Is another pasta type okay to use?
- Yep, medium shapes like shells, fusilli, or rotini work just as well.
- → How spicy will this taste?
- It's mildly spicy due to the Rotel, but you can use mild Rotel for even less heat.
- → Is freezing this meal possible?
- Absolutely, freeze it for up to 3 months. Reheat gently, stirring to bring the sauce back together.