Rotel Pasta
Make this easy and delicious Rotel Pasta recipe in just 40 minutes! It's the perfect weeknight comfort food.
Servings: 6
Calories: 849kcal
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 cans Rotel undrained
- 16 ounces Velveeta Cheese
- ½ cup Milk
- Chopped Fresh Parsley for garnish
Instructions
- Prepare the noodles: Bring a large pot of water to boil and cook your pasta according to the package instructions. Drain and set aside.
- Cook the Sausage and Ground Beef: While the pasta is boiling, in a large skillet, cook the sausage and ground beef over medium heat until browned. Break the meat into crumbles as it cooks. Once cooked, drain any excess grease.
- Add Vegetables: Add the diced yellow onion, red bell pepper, and yellow bell pepper to the skillet. Sauté for about 5-7 minutes until the vegetables are soft and the onion is translucent.
- Season: Stir in the onion powder and garlic powder. Mix well to evenly coat the meat and vegetables.
- Add Rotel: Pour in the undrained cans of Rotel. Stir to combine with the meat and vegetables.
- Melt the Cheese & Milk: Add the cubed Velveeta cheese to the skillet and gradually stir in the milk, mixing until the sauce is creamy and well combined. Reduce the heat to low and stir until the cheese is completely melted and the mixture is smooth.
- Combine with Pasta: Add the cooked and drained Rotini pasta to the skillet. Stir everything together until the pasta is well coated with the sauce.
- Serve: Serve the Rotel pasta hot, garnished with fresh parsley if desired.
Notes
Storage and Reheating Instructions:
Once the pasta has cooled down, transfer it to an airtight container and pop it in the fridge. It’ll stay fresh for about 3-4 days. Or you can store it in the freezer for up to 3 months. For best results I recommend reheating on a stove top. Heat it over medium-low heat, stirring occasionally until the cheese sauce loosens up and everything is warmed through. If you're short on time, microwave in 30-second intervals, stirring in between to make sure it heats evenly.Helpful Tips & Substitutions
Can This Be Made Ahead of Time?
Absolutely! Store the cheese sauce and cooked pasta separately in the fridge for up to 24 hours. When ready to serve, reheat the sauce on the stovetop, stir in the pasta, and voilà—dinner is served!Substitutions & Variations
- Protein Swaps: If you’re not a beef or sausage person, shredded or cubed chicken works perfectly here.
- Vegetarian: Ditch the meat altogether and add more veggies—think mushrooms, zucchini, or even black beans for a plant-based protein boost.
- Cheese Choices: While Velveeta melts beautifully, you can swap it out for shredded cheddar, Monterey Jack, or even a mix of cheeses for a different flavor profile. Just be sure to melt it slowly to avoid graininess.
- Spice It Up: If you like your pasta on the spicy side, toss in some diced jalapeños or a sprinkle of crushed red pepper flakes when you add the Rotel.
Helpful Cooking Notes
- Cooking the Pasta: Make sure to cook your pasta just to al dente (firm to the bite). This way, it won’t get too mushy when you mix it with the sauce. Nobody likes soggy pasta, right?
- Balancing the Sauce: If you find the Rotel tomatoes too spicy, you can use one can of mild and one can of original for a milder version. Or, if you’re a spice fiend, use both cans of the “hot” variety to kick it up a notch!
- Don’t Overcrowd the Skillet: When cooking the meat and veggies, make sure there’s enough room in the pan for everything to cook evenly. If your skillet is too small, the veggies may steam instead of sautéing, and the meat won’t brown as nicely.
- Milk to the Rescue: When reheating leftovers, always add a splash of milk (or even chicken broth) to keep the sauce creamy. Cheese sauces have a habit of thickening up after they cool, so a little extra liquid will help loosen it back up.