Creamy Rotel Pasta with Ground Beef
A delightful dish combining creamy texture, zesty tomatoes, and hearty ground beef, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1 lb ground beef
- 12 oz penne pasta
- 1 can (10 oz) Rotel diced tomatoes with green chilies
- 4 oz cream cheese, cubed
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan cheese
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 2 tbsp olive oil
- to taste Salt
- to taste black pepper
- to garnish Fresh parsley, chopped
- to taste Red pepper flakes
Instructions
Preparation
- In a large skillet over medium heat, add olive oil and brown the ground beef, breaking it up with a spoon. Season with salt and pepper. Once browned, transfer it to a bowl.
- In the same skillet, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic until it becomes fragrant.
- Pour the Rotel tomatoes into the skillet, bring to a gentle simmer, and let the flavors meld for about 3 minutes.
- Reduce the heat to low and stir in the cream cheese until it melts completely. Fold the cooked ground beef back into the skillet.
- Meanwhile, cook the penne pasta in salted boiling water until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Add the drained pasta to the sauce in the skillet, tossing to coat. Stir in the mozzarella and Parmesan cheese. If the sauce is too thick, use the reserved pasta water to loosen it.
- Serve hot, garnished with fresh parsley and a pinch of red pepper flakes for extra warmth.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop. You may need to add a splash of water or milk to restore the creamy consistency.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 28gFat: 25gSaturated Fat: 12gSodium: 800mgFiber: 2gSugar: 4g
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