Description

Rotel Pasta Fiesta is a creamy, spicy, and cheesy pasta dish that combines cavatappi pasta with a flavorful beef and tomato sauce enhanced by Rotel diced tomatoes and green chilies. This one-pot-style skillet meal is rich with sharp cheddar and pepper jack cheeses, creating a smooth and satisfying fiesta of flavors. Garnished with fresh parsley, diced tomatoes, and jalapeños, it offers a hearty and comforting meal perfect for those who love a little kick in their pasta dishes.

Ingredients

Scale

Pasta

8 ounces cavatappi pasta

Main Sauce and Meat

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

Dairy

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

Garnish

Fresh parsley, chopped
Tomato, diced
Jalapeño pepper, diced

Instructions

Cook pasta: 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 it aside.
Heat oil and cook ground beef and onion: In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef and finely diced onion. Cook, stirring occasionally, for 8-10 minutes until the beef is browned and the onion is softened. Drain excess grease if necessary.
Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for about 1 minute while stirring constantly to develop the flavors.
Add tomatoes, broth, and seasonings: Pour in the Rotel diced tomatoes with their juices, beef broth, and Worcestershire sauce. Add chili powder, paprika, and kosher salt. Stir everything well and bring the mixture to a simmer.
Simmer the sauce: Let the sauce simmer uncovered for about 10 minutes, allowing it to thicken slightly and the flavors to meld together.
Mix in cream and cream cheese: Reduce heat to low. Stir in the heavy whipping cream and softened cream cheese, mixing until the sauce becomes smooth and creamy.
Add shredded cheeses: Add the sharp cheddar and pepper jack cheeses. Stir continuously until the cheeses are fully melted and incorporated into the sauce.
Incorporate cooked pasta: Add the drained pasta to the skillet, tossing it well to coat with the creamy sauce. Simmer for an additional 10 minutes, stirring frequently, so the sauce thickens and clings to the pasta. If the sauce becomes too thick, gradually add the reserved pasta water one tablespoon at a time until the desired consistency is reached.
Serve: Serve the Rotel Pasta Fiesta warm, garnished with freshly chopped parsley, diced tomatoes, and diced jalapeño peppers for a fresh and spicy finishing touch.

Notes

Reserve pasta water to adjust sauce consistency for a creamier or thinner pasta dish.
Drain excess grease from cooked beef to avoid a greasy sauce.
Adjust the amount of diced jalapeño garnish depending on your preferred spice level.
For a milder version, omit jalapeños or substitute with mild green bell peppers.
Using freshly shredded cheese helps the cheese melt more smoothly into the sauce than pre-shredded varieties.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Stovetop
Cuisine: American

Keywords: Rotel pasta, cheesy pasta, ground beef pasta, creamy pasta, spicy pasta, Rotel tomatoes, cavatappi pasta recipe, comfort food