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.

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.

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.

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.

Rotel Pasta Recipe - LazyDayRecipes

Name: Rotel Pasta Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces Rotini Pasta, cooked and drained; 1 pound Sausage; 1 pound Ground Beef; ½ Yellow Onion, diced; 1 Red Bell Pepper, diced; 1 Yellow Bell Pepper, diced; 1 tsp Onion Powder; 1 tsp Garlic Powder; 2 (10-ounce) cans Rotel, undrained; 16 ounces Velveeta Cheese; ½ cup Milk; Chopped Fresh Parsley, for garnish

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

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Instructions

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.
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.
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.
Season: Stir in the onion powder and garlic powder, mixing well so the meat and vegetables are evenly coated with spices.
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.
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.
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.
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