Ingredients

8 ounces cavatappi pasta

1 tablespoon extra virgin olive oil

1 pound ground beef

1 small yellow onion, finely diced

1 tablespoon garlic, minced

2 tablespoons tomato paste

2 cans (10 ounces each) Rotel diced tomatoes and green chilies, undrained

2 cups (16 ounces / 480 g) beef broth

2 tablespoons Worcestershire sauce

2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon kosher salt

½ cup (119 g) heavy whipping cream

4 ounces cream cheese, softened

1 cup (113 g) sharp cheddar cheese, shredded

1 cup (113 g) pepper jack cheese, shredded

fresh parsley, chopped, for garnish

tomato, diced, for garnish

jalapeño pepper, diced, for garnish

Instructions

Step 1: Bring a large pot of salted water to a boil. Add the cavatappi pasta and cook until al dente, about 10-12 minutes according to package directions. Reserve ½ cup of the pasta water, then drain the pasta and set aside.

Step 2: Heat olive oil in a large skillet over medium heat. Add ground beef and diced onion. Cook, stirring occasionally, until beef is browned and onion is softened, about 8-10 minutes. Drain excess grease if needed.

Step 3: Stir in minced garlic and tomato paste. Cook for about 1 minute, stirring constantly to combine flavors.

Step 4: Pour in undrained Rotel diced tomatoes, beef broth, and Worcestershire sauce. Add chili powder, paprika, and kosher salt. Stir well and bring to a simmer.

Step 5: Let the sauce simmer uncovered for about 10 minutes until it slightly thickens.

Step 6: Reduce heat to low. Stir in heavy whipping cream and softened cream cheese until the sauce is smooth and creamy.

Step 7: Add shredded sharp cheddar and pepper jack cheeses. Stir until the cheeses melt completely into the sauce.

Step 8: Add the cooked pasta to the skillet and toss to coat with the cheesy sauce. Simmer for another 10 minutes, stirring frequently, until the sauce thickens. If the sauce becomes too thick, add reserved pasta water a tablespoon at a time to reach your desired consistency.

Step 9: Serve warm, garnished with chopped fresh parsley, diced tomatoes, and diced jalapeño peppers for extra color and heat.

Tips & Variations

For a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu.

Adjust the spiciness by using mild or hot Rotel tomatoes or adding more diced jalapeños.

Use freshly grated cheese for a smoother melt and richer flavor.

Adding a splash of lime juice before serving brightens the dish.

FAQs

Can I use a different type of pasta?

Yes, you can use any short pasta shape like penne, rotini, or shells. Just adjust the cooking time according to the pasta package instructions.

Can this dish be frozen?

Yes, freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, stirring occasionally to restore the creamy texture.