This hearty Rotel Pasta is the ultimate comfort food that combines tender rotini with sausage, ground beef, and a creamy Velveeta cheese sauce spiked with zesty Rotel tomatoes. It’s a crowd-pleasing one-pot wonder that comes together in just 40 minutes – perfect for those busy weeknights when you need something filling, delicious, and fuss-free on the table!

Why You’ll Love This Recipe

  • Quick Family Pleaser: This pasta dish is ready in just 40 minutes and guaranteed to satisfy even the pickiest eaters at your table.
  • One-Pot Wonder: Everything comes together in a single skillet (minus boiling the pasta), meaning fewer dishes and less cleanup time after dinner.
  • Flavor Explosion: The combination of savory meats, sweet bell peppers, and that creamy, slightly spicy Rotel-cheese sauce creates an irresistible flavor profile that will have everyone asking for seconds.
  • Versatile Base: Once you master the basic recipe, you can customize it countless ways with different proteins, veggies, or cheese blends to keep it fresh and exciting.

Ingredients You’ll Need

  • Rotini Pasta: The spiral shape helps trap all that delicious sauce in every bite. The nooks and crannies are perfect for holding onto the cheesy goodness.
  • Sausage: Brings a wonderful depth of flavor and spice to the dish. Italian or breakfast sausage both work wonderfully here.
  • Ground Beef: Provides hearty texture and rich, savory flavor that pairs perfectly with the cheese sauce.
  • Yellow Onion: Adds sweetness and aromatics that form the flavor foundation of any good pasta dish.
  • Bell Peppers: Red and yellow peppers bring beautiful color, sweet flavor, and a slight crunch to balance the creaminess.
  • Onion and Garlic Powder: These dried seasonings add depth and dimension to the dish without overpowering it.
  • Rotel Tomatoes: The star ingredient! These canned diced tomatoes with green chilies bring just the right amount of acidity, moisture, and gentle heat.
  • Velveeta Cheese: Creates that unbeatable creamy, melty texture that coats every strand of pasta perfectly.
  • Milk: Helps thin the cheese sauce to the perfect consistency while adding richness.
  • Fresh Parsley: Not just a pretty garnish – it adds a pop of color and fresh flavor that brightens the whole dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to switch things up? Here are some delicious twists:

  • Chicken Swap: Replace the beef and sausage with 2 pounds of ground chicken or turkey for a lighter option.
  • **Veggie Lovers’: Double the bell peppers and add mushrooms, zucchini, or corn for extra nutrition and flavor.
  • Tex-Mex Style: Add a can of black beans, corn, and a teaspoon of cumin for a southwestern twist.
  • Spicy Version: Use hot Rotel and add jalapeños or a dash of cayenne pepper for those who like it fiery.

How to Make Rotel Pasta

Step 1: Prepare the Pasta

Bring a large pot of salted water to a rolling boil. Cook the rotini according to package directions until al dente. Remember, the pasta will continue cooking slightly when mixed with the hot sauce, so don’t overcook it. Drain well and set aside.

Step 2: Brown the Meats

While the pasta cooks, place a large, deep skillet over medium heat. Add the sausage and ground beef, breaking them apart with a wooden spoon as they cook. Continue cooking until the meat is completely browned with no pink remaining, about 8-10 minutes. Drain off the excess fat, leaving just a little for flavor.

Step 3: Sauté the Vegetables

Add the diced yellow onion, red bell pepper, and yellow bell pepper to the skillet with the browned meat. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent and slightly golden.

Step 4: Season and Add Tomatoes

Sprinkle the onion powder and garlic powder over the meat and vegetable mixture, stirring to distribute evenly. Pour in both cans of undrained Rotel tomatoes. The liquid from the tomatoes will help deglaze the pan, bringing up all those delicious browned bits from the bottom.

Step 5: Create the Cheese Sauce

Reduce the heat to medium-low. Add the cubed Velveeta cheese to the skillet, stirring frequently as it begins to melt. Pour in the milk gradually while continuing to stir. Keep stirring until the cheese is completely melted and you have a smooth, creamy sauce coating all the meat and vegetables.

Step 6: Combine with Pasta

Add the drained rotini pasta to the skillet with the sauce. Gently fold everything together until every piece of pasta is evenly coated with the cheesy sauce. Let it simmer for just 1-2 minutes to allow the flavors to meld.

Pro Tips for Making the Recipe

  • Pasta Perfection: Always cook pasta in well-salted water (it should taste like the sea) for the best flavor, and save a cup of pasta water before draining – you can use it to thin the sauce if needed.
  • Meat Matters: For the best flavor, brown the meat in batches if your skillet is on the smaller side. Overcrowding the pan steams the meat rather than browning it.
  • Cheese Control: Cut the Velveeta into small cubes for faster, more even melting. If the sauce seems too thick, add a splash more milk until you reach your desired consistency.
  • Make Ahead Strategy: You can prepare the meat and vegetable mixture up to a day ahead and refrigerate it. When ready to serve, warm it up, add the cheese and milk, then mix with freshly cooked pasta.

How to Serve

This Rotel Pasta is definitely a star on its own, but here are some perfect pairings to round out your meal:

Complete the Meal:

Serve with a simple green salad dressed with vinaigrette to cut through the richness of the cheesy pasta.

Bread Choices:

Warm garlic bread or a crusty baguette makes the perfect vehicle for sopping up every last bit of that delicious sauce.

Drink Pairings:

A cold beer or sweet iced tea complements the slight heat from the Rotel tomatoes beautifully.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop beautifully overnight, making this dish possibly even better the next day!

Freezing

This pasta freezes surprisingly well! Portion it into freezer-safe containers and freeze for up to 3 months. The texture of the pasta may change slightly, but the flavor remains delicious.

Reheating

For best results, reheat on the stovetop over medium-low heat, adding a splash of milk to revive the creamy sauce. Stir frequently until heated through. If using a microwave, cover loosely and heat in 1-minute intervals, stirring between each until hot.

For extra creaminess when reheating, add a small amount of shredded cheese on top and allow it to melt into the pasta.

FAQs

  1. Can I use a different pasta shape for this recipe?

    Absolutely! While rotini works beautifully because its spirals catch the sauce, penne, farfalle, or even elbow macaroni would work well too. Just adjust the cooking time according to the package directions for whatever shape you choose.

  2. Is there a substitute for Velveeta if I can’t find it?

    Yes, you can create a similar creamy texture by making a quick cheese sauce. Melt 4 tablespoons of butter, whisk in 4 tablespoons of flour, then gradually add 2 cups of milk. Once thickened, stir in 2 cups of shredded cheddar or American cheese until melted. The texture won’t be quite as smooth as Velveeta, but it’s a delicious alternative.

  3. My family doesn’t like spicy food. Can I still make this recipe?

    Definitely! Look for mild Rotel tomatoes, which have much less heat, or substitute regular diced tomatoes with a small can of mild green chilies. You’ll still get great flavor without the spice.

  4. Can I make this dish vegetarian?

    Yes! Skip the meat and sauté 8 ounces of sliced mushrooms along with the bell peppers and onions. You could also add black beans, corn, or even plant-based ground meat alternatives. The cheesy Rotel sauce is so flavorful that you won’t miss the meat.

Final Thoughts

This Rotel Pasta recipe is what I call honest-to-goodness comfort food – hearty, creamy, and endlessly satisfying. It’s the kind of meal that brings everyone to the table with eager appetites and has them leaving with happy smiles. Whether you’re cooking for a family dinner, meal prepping for the week ahead, or looking for something to bring to a potluck, this pasta delivers every time. The combination of spicy-sweet Rotel tomatoes with creamy cheese sauce creates magic that will have everyone asking for your secret recipe!

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Rotel Pasta Recipe

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  • Author: Julia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: American, Tex-Mex
  • Diet: Gluten Free
Print Recipe

Description

Rotel Pasta is a creamy, cheesy, and flavorful pasta dish loaded with Rotel tomatoes, sausage, ground beef, bell peppers, onions, and melty Velveeta cheese. This hearty one-pan main course is perfect for a crowd-pleasing family dinner, with options for easy protein and veggie swaps. Ideal for busy weeknights, it comes together in just 40 minutes and can be made ahead for convenience.

Ingredients

Units Scale

Pasta

  • 12 ounces Rotini Pasta, cooked and drained

Protein

  • 1 pound Sausage
  • 1 pound Ground Beef

Vegetables

  • 1/2 Yellow Onion, diced
  • 1 Red Bell Pepper, diced
  • 1 Yellow Bell Pepper, diced

Seasonings

  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder

Sauce

  • 2 (10-ounce) cans Rotel, undrained
  • 16 ounces Velveeta Cheese
  • 1/2 cup Milk

Garnish

  • Chopped Fresh Parsley, for garnish

Instructions

  1. Prepare the noodles: Bring a large pot of water to a boil, then cook the rotini pasta according to the package instructions until al dente. Drain the pasta and set aside for later use.
  2. Cook the Sausage and Ground Beef: While the pasta cooks, place the sausage and ground beef in a large skillet over medium heat. Cook, breaking the meat into crumbles, until it is browned and cooked through. Drain any excess grease from the skillet to avoid a greasy sauce.
  3. Add Vegetables: To the same skillet, add the diced yellow onion, red bell pepper, and yellow bell pepper. Sauté for about 5-7 minutes, stirring occasionally, until the vegetables are soft and the onion is translucent.
  4. Season: Stir in the onion powder and garlic powder, mixing well so the meat and vegetables are evenly coated with spices.
  5. Add Rotel: Pour the undrained Rotel cans into the skillet. Stir to thoroughly combine with the meat and vegetables, ensuring an even distribution of tomatoes and juices.
  6. Melt the Cheese & Milk: Add the cubed Velveeta cheese into the skillet. Gradually pour in the milk, stirring constantly as the cheese melts over low heat. Continue to stir until the sauce is creamy and fully combined, with no lumps of cheese remaining.
  7. Combine with Pasta: Add the cooked and drained rotini pasta to the skillet with the sauce. Stir everything together until all pasta is well coated in the cheesy sauce and the ingredients are evenly mixed.
  8. Serve: Serve the Rotel pasta hot straight from the skillet. Garnish with freshly chopped parsley for a pop of color and added flavor.

Notes

  • Storage: Store cooled pasta in an airtight container in the fridge for up to 3-4 days, or freeze for up to 3 months.
  • Reheating: For best results, reheat on the stovetop over medium-low heat, adding a splash of milk to keep the sauce creamy. Stir occasionally until warmed through. Microwave in short intervals, stirring in between, if reheating quickly.
  • Make Ahead: For prep ahead, store cheese sauce and cooked pasta separately for up to 24 hours; reheat the sauce, then combine with pasta when ready to serve.
  • Protein Swaps: Chicken or other proteins can be substituted for sausage/beef. Omit meat and add mushrooms, zucchini, or black beans for a vegetarian version.
  • Cheese Options: Substitute Velveeta with shredded cheddar, Monterey Jack, or your preferred blend, melting slowly to avoid graininess.
  • Spice Level: Use mild or hot Rotel to adjust spiciness. Add diced jalapeños or crushed red pepper flakes for extra heat.
  • Cooking Pasta: Cook pasta just to al dente to prevent it from getting soggy after mixing with the sauce.
  • Don’t Overcrowd Skillet: If needed, brown meat in batches to ensure even cooking and browning.
  • Thickening Sauce: For thick leftover sauce, stir in a bit of milk or chicken broth when reheating.

Nutrition

  • Serving Size: 1/6 of recipe
  • Calories: 849 kcal
  • Sugar: 10 g
  • Sodium: 2010 mg
  • Fat: 45 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 19 g
  • Trans Fat: 1 g
  • Carbohydrates: 60 g
  • Fiber: 4 g
  • Protein: 49 g
  • Cholesterol: 142 mg
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Hi, I’m Julia! A foodie who believes in keeping cooking simple, fun, and full of flavor. From quick weeknight meals to tasty treats, I’m here to share recipes that make life a little easier—and a lot more delicious. Let’s get cooking!

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