Cheesy Rotel Pasta with Ground Beef is the ultimate weeknight comfort food bold, creamy, and full of flavor in every bite. Just the kind of pasta dinner that disappears fast.
Ingredients:
8 oz rigatoni or pasta of choice
1 (10 oz) can Rotel (diced tomatoes with green chilies)
1 lb ground beef
1 cup heavy cream
½ cup Parmesan cheese, grated
1 tablespoon Cajun seasoning
2 tablespoons tomato paste
1 tablespoon olive oil
½ cup onion, chopped
3 garlic cloves, finely chopped
Salt and black pepper to taste
Parsley, finely chopped (for garnish)
Directions:
Start by cooking your pasta in a big pot of salted water until just tender. Once it's ready, drain it and set it aside while the sauce comes together.
In a large skillet, warm up the olive oil over medium heat. Toss in the chopped onion and let it cook until it softens and starts to turn golden, about 2–3 minutes. Stir in the garlic and let it cook for another 30 seconds to a minute, just until fragrant.
Next, crumble the ground beef into the skillet. Cook it down, stirring occasionally, until it’s fully browned and no pink remains. Drain off any extra grease to keep things from getting too heavy.
Add in the Cajun seasoning, tomato paste, and the full can of Rotel (juices and all). Stir well to combine, then let it bubble gently for a few minutes so all those spicy, savory flavors can come together.
Turn the heat down to medium-low, pour in the heavy cream, and give everything a good stir. Slowly mix in the Parmesan, letting it melt into a rich, creamy sauce. Taste and adjust with salt and pepper as needed.
Now toss in your cooked pasta and stir until it’s fully coated and warmed through. Let it simmer together for a minute or two so the sauce really hugs every bite.
Scoop into bowls, sprinkle with fresh parsley, and serve it up hot. It's creamy, cheesy, a little spicy, and absolutely crave-worthy.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 475 kcal | Servings: 4 servings