Description
A delicious creamy pasta dish with ground beef and Rotel tomatoes, perfect for a quick weeknight meal.
Ingredients
Scale
- 12 ounces pasta (penne or rotini)
- 1 pound ground beef
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
- 1 cup beef broth
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- Fresh parsley, chopped (optional for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package directions until al dente. Drain and set aside. I always reserve a small splash of pasta water, just in case I want to loosen the sauce later.
- In a large skillet over medium heat, add olive oil and diced onion. Cook until the onion softens and turns translucent. Add the garlic and cook for about 30 seconds, just until fragrant. Add the ground beef and cook until browned, breaking it up with a spoon. Drain excess grease if needed.
- Stir in the paprika, Italian seasoning, salt, and black pepper. Pour in the Rotel tomatoes with their juices and the beef broth. Let everything simmer for about 5 minutes so the flavors can meld together.
- Lower the heat and stir in the heavy cream and cream cheese. Mix until the cream cheese fully melts into the sauce. Slowly add the shredded cheddar cheese, stirring until smooth and velvety.
- Add the cooked pasta to the skillet and stir until every piece is coated in the creamy sauce. If the sauce feels too thick, add a splash of reserved pasta water. Garnish with fresh parsley and serve hot.
Notes
- This dish is perfect for a quick weeknight dinner and can be easily doubled for larger servings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American