Julie Clark
Updated:
30-Minute Rotel Pasta Without Velveeta (Creamy, Cheesy, Family Favorite)
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Rotel pasta is one of those dinners you make when you need something fast, filling, and guaranteed to work. This version comes together in 30 minutes with ground beef, pasta, and a creamy, cheesy sauce made without Velveeta.
If you’ve ever had a pasta turn out dry or overly thick the next day, this recipe fixes that. The combination of cream cheese, cheddar, and a splash of cream gives you a smooth sauce that stays creamy even after reheating. It’s the kind of skillet dinner you can rely on for busy weeknights when you just need dinner on the table without overthinking it.
What is Rotel pasta?
Rotel pasta is a quick skillet dinner made with pasta, ground beef, and Rotel tomatoes, which are diced tomatoes with green chiles. It’s known for being creamy, cheesy, and just slightly spicy.
Most versions use Velveeta cheese (save that for our velveeta cheesy potatoes or hamburger mac and cheese), but this recipe uses cream cheese and shredded cheddar instead. That gives it a smoother texture and a more homemade flavor while still keeping it simple enough for weeknights.
Ingredients
- Penne pasta. There are many types of pasta you can use. Let the kids choose which shape! Choose your favorite shape and cook pasta according to the package directions.
- Ground beef. Choose a lean ground beef for this recipe. Or you can substitute with ground turkey, chicken, or Italian sausage.
- Worcestershire sauce. If you don’t have this ingredient, substitute soy sauce.
- Can of Rotel tomatoes. Mild Rotel or extra spicy, whichever you’d like!
- Cheddar cheese. Buy block of cheese and shred it fresh. It melts beautifully!
✨ See the recipe card for the full list of ingredients. ✨
How to Make Rotel Pasta
- Cook the pasta just until al dente. Don’t overcook it since it will finish in the sauce.
- While the pasta is cooking, brown the ground beef and onion in a large skillet. Drain excess grease if needed.
- Stir in Rotel, broth, and seasonings, then simmer for about 10 minutes to build flavor.
- Lower the heat and mix in cream cheese and heavy cream until smooth.
- Add the pasta and toss to coat, then finish with shredded cheddar cheese.
Pro tip: Keep the heat low when adding the cheese so the sauce stays smooth and doesn’t separate.
Need to keep this warm?
If you prefer oven baked casseroles over skillet dinners, you can adapt this recipe to be baked in a casserole dish. Prepare the recipe as it states, then pour into a greased 9×13″ baking pan. Sprinkle additional shredded cheese on top. Cover with aluminum foil and bake at 350ºF for 15-20 minutes. Then uncover and bake for an additional 5 minutes or until the cheese is fully melted.
This is also a great method for doubling the recipe if you have a large family.
Why does Rotel pasta get thick after sitting?
Rotel pasta thickens as it cools because the pasta absorbs the sauce. This is completely normal.
To fix it, just add a splash of broth, milk, or water when reheating and stir gently until the sauce loosens back up. It will be just as creamy as when you first made it.
Make it spicier.
Not quite spicy enough for you? Try one of these ideas next time to make it spicier:
- Use hot Italian sausage in place of the ground beef.
- Add diced jalapeño peppers.
- The Rotel brand tomatoes includes green chiles, but add an additional can of drained green chiles.
- Shred pepper jack cheese instead of cheddar cheese. Or use a combination of both.
Recipe Variations
- Use boneless skinless chicken breasts instead of the ground beef. Sauté and cut into bite size pieces. Or use rotisserie chicken which makes a delicious Rotel chicken pasta.
- For more cheesy goodness, add about 8 ounces of Velveeta cheese in place of the heavy whipped cream and cream cheese.
You may also love our taco pasta salad and impossible taco pie!
Make it a Meal (Easy Dinner Ideas)
Rotel pasta is rich and creamy, so pairing it with something fresh or crunchy (like a simple green salad) balances everything out and makes dinner feel complete.
For a simple weeknight plate, serve it with garlic bread and a caesar salad. The bread is perfect for scooping up the extra sauce, and the salad keeps the meal from feeling too heavy.
If you want to add vegetables, keep it quick and simple. Steamed broccoli, green beans, or roasted zucchini all work well and don’t compete with the flavors in the pasta.
Feeding a bigger group? Add a second main or a heartier side. This pasta pairs really well with oven baked chicken tenders or even leftover rotisserie chicken on the side. Cinnamon roll casserole with be a great dessert idea.
And if you’re planning ahead, this is a great “cook once, eat twice” meal. Serve it fresh the first night, then reheat leftovers with a splash of broth the next day and add a fresh side to change things up.
Storage Instructions
Any leftover Rotel Pasta should be stored in an airtight container in the refrigerator. It’s best consumed within 3 to 4 days for optimal freshness and flavor.
Before reheating, you may need to add a small amount of water or broth to loosen the sauce, as it can thicken when chilled. Reheat in the microwave or on the stove until it’s thoroughly warmed.
For longer storage, Rotel Pasta can be frozen in a freezer safe container or Ziploc freezer bag for up to 2 months. Thaw in the refrigerator before reheating.
Rotel Pasta
Creamy Rotel pasta made without Velveeta. Easy to follow, never dry, and perfect for busy nights with simple pantry ingredients.
Servings 5
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Ingredients
- 8 ounces penne pasta uncooked
- 1 tablespoon olive oil
- 1 pound lean ground beef
- 1 yellow onion chopped
- 1 can Rotel diced tomatoes and green chilies 10 ounces
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon garlic salt
- 1 teaspoon smoked paprika
- 1/4 cup heavy whipping cream
- 1/4 cup cream cheese
- 1/2 cup shredded cheddar cheese
- fresh cilantro or parsley chopped, for garnish
Instructions
- Cook the pasta in a large pot of boiling salted water according to package instructions until al dente. Drain and set aside. 8 ounces penne pasta
- In a large skillet, heat olive oil over medium-high heat. Add the ground beef and chopped onion. Cook, stirring occasionally, until the meat is browned and onions are tender. Drain if necessary. 1 tablespoon olive oil, 1 pound lean ground beef, 1 yellow onion
- Mix in the Rotel tomatoes, beef broth, Worcestershire sauce, chili powder, garlic salt, and smoked paprika. Bring the mixture to a simmer and let it cook for about 10 minutes, or until slightly thickened. 1 can Rotel diced tomatoes and green chilies, 1 cup beef broth, 1 tablespoon Worcestershire sauce, 1 teaspoon chili powder, 1 teaspoon garlic salt, 1 teaspoon smoked paprika
- Reduce the heat and stir in the heavy whipping cream and cream cheese until well combined and smooth. ¼ cup heavy whipping cream, ¼ cup cream cheese
- Add the cooked pasta to the skillet and toss to coat in the sauce. Sprinkle with shredded cheddar cheese and let it melt into the pasta. Serve the pasta garnished with chopped cilantro or parsley and a dollop of sour cream. ½ cup shredded cheddar cheese, fresh cilantro or parsley
Notes
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 5, with 1 serving being ⅕ of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 466kcal | Carbohydrates: 39g | Protein: 31g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 788mg | Potassium: 745mg | Fiber: 3g | Sugar: 4g | Vitamin A: 855IU | Vitamin C: 8mg | Calcium: 148mg | Iron: 4mg
I am always looking for new recipes for easy dinners. I am going to give this one a try. Thanks for sharing.