This Rotel Pasta Fiesta is a creamy, cheesy, and boldly flavorful weeknight (or any night) dinner that brings just the right amount of Tex-Mex kick! Tender pasta gets coated in a rich, savory sauce with seasoned ground beef, tomatoes, and a blend of spices and melty cheeses. Every bite delivers a fun mix of hearty, cheesy, and just-spicy-enough flavors that live up to the “fiesta” name. If you like a little kick to your pasta dishes, be sure to try my One-Pot Spicy Sausage Pasta next!
Ingredients & Substitutions
- Pasta: I used cavatappi pasta, which is shaped like a spiral tube, like a twisted hollow noodle. It is perfect for holding onto all of that delicious sauce! You could also use penne, rotini, or any pasta you have on hand. After cooking the pasta, reserve about 1/2 cup of pasta water before draining the rest.
- Ground Beef: Ground beef adds a savory heartiness to this dish, but you can also use ground turkey or ground chicken.
- Diced Tomatoes: Look for two cans of Rotel diced tomatoes and green chilies. They give this dish its signature tangy and slightly spicy flavor. The recipe is named after Rotel because this canned tomato blend is the key ingredient that makes the pasta fiesta so flavorful and unique.
- Beef Broth: Beef broth adds depth and a savory base to the sauce, enhancing the flavors of the spices like chili powder, paprika, and Worcestershire sauce. If you prefer, you can substitute chicken broth or vegetable broth.
- Heavy Whipping Cream: Heavy whipping cream, also called heavy cream, makes the sauce rich and creamy. If you want a lighter option, you can use half-and-half or whole milk, though the sauce won’t be quite as thick.
- Cream Cheese: Cream cheese makes the sauce extra creamy and helps thicken it. If you don’t have any on hand, you could use a little extra shredded cheese or a splash of milk. But the sauce may be a bit less thick and tangy.
- Cheese: I used a mix of shredded cheddar and pepper jack cheese. It melts into the sauce, giving it a creamy texture with a little kick. Feel free to use whatever cheese you have on hand or your favorite blend. Just keep in mind that the flavor and spice level may change.
What Is Rotel, and Can I Use Regular Diced Tomatoes Instead?
Rotel is a brand of canned diced tomatoes mixed with green chilies, giving it a tangy, slightly spicy flavor that adds a lot of character to this dish. If you don’t have Rotel, you can substitute with regular diced tomatoes, but you’ll miss that signature kick. For a closer match, I would stir in a small can of diced green chilies or even a pinch of red pepper flakes with regular diced tomatoes to bring back some of that classic Rotel flavor.
Why Reserve Pasta Water For Rotel Pasta Fiesta?
I like to save a little pasta water because the starch in it helps loosen the sauce if it gets too thick. And, the pasta water makes the sauce stick better to the pasta. It’s a simple trick that makes my Rotel Pasta Fiesta creamy and perfectly coated every time.
How Spicy Is Rotel Pasta Fiesta, and Can I Adjust the Heat Level?
Rotel Pasta Fiesta has a mild to medium spice level from the Rotel diced tomatoes with green chilies, pepper jack cheese, and the jalapeño peppers on top. For a milder version, you can use regular diced tomatoes instead of Rotel, use mild cheddar cheese, and skip the jalapeño garnish. To make it spicier, add extra diced jalapeños, cayenne pepper, or your favorite hot sauce like my jalapeño hot sauce! This way, you can easily tailor the heat to your liking.
Optional Toppings for Rotel Pasta Fiesta
If you want to add extra flavor and texture to your plate of Rotel pasta fiesta, here are some delicious topping options:
- More diced jalapeños for extra spice
- Sliced avocado
- A dollop of sour cream to cool things down
- Crushed homemade tortilla chips for a crunchy texture
- Chopped fresh cilantro
- Black olives
Feel free to mix and match toppings to make this pasta fiesta your own!
How To Store and Reheat Rotel Pasta Fiesta
To store Rotel pasta fiesta, first, let the pasta dish cool to room temperature. Then, store it in an airtight container in the refrigerator. It will last up to 3-4 days. To reheat, warm it gently on the stove or in the microwave, adding a splash of broth if the sauce is too thick.
Can I Freeze Rotel Pasta Fiesta?
Yes, you can freeze Rotel Pasta Fiesta. Let it cool completely, then transfer to a freezer-safe container or bag. It will keep well for up to 2-3 months. To reheat, thaw it overnight in the refrigerator. Finally, warm it gently on the stove, adding a little pasta water or broth to loosen the sauce if needed.
Rotel Pasta Fiesta
Ingredients
- 8 ounces cavatappi pasta
- 1 tablespoon extra virgin olive oil
- 1 pound ground beef
- 1 small yellow onion, finely diced
- 1 tablespoon garlic, minced
- 2 tablespoons tomato paste
- 2 cans (10 ounces each) Rotel diced tomatoes and green chilies, undrained
- 2 cups (16 ounces / 480 g) beef broth
- 2 tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- 2 teaspoons paprika
- 1 teaspoon kosher salt
- ½ cup (119 g) heavy whipping cream
- 4 ounces cream cheese, softened
- 1 cup (113 g) sharp cheddar cheese, shredded
- 1 cup (113 g) pepper jack cheese, shredded
- fresh parsley, chopped, for garnish
- tomato, diced, for garnish
- jalapeño pepper, diced, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package directions, about 10-12 minutes. Reserve ½ cup of the pasta water, then drain the pasta and set it aside.
- To a large skillet over medium heat, add olive oil. Once hot and shimmering, add the ground beef and diced onion. Cook, stirring occasionally, until the beef is browned and the onion is softened, 8-10 minutes. Drain excess grease, if needed.
- Stir in the minced garlic and tomato paste. Cook for about 1 minute, stirring constantly.
- Pour in the Rotel tomatoes (with juices), beef broth, and Worcestershire sauce. Then add the chili powder, paprika, and salt. Stir well and bring the mixture to a simmer.
- Let simmer, uncovered, for about 10 minutes, until the sauce is slightly thickened.
- Reduce heat to low. Stir in the heavy cream and softened cream cheese, mixing until the sauce is smooth and creamy.
- Add the shredded cheddar and pepper jack cheeses, stirring until fully melted and incorporated into the sauce.
- Add the cooked pasta to the skillet, tossing to coat it in the sauce. Simmer for 10 minutes, stirring frequently, until the sauce has thickened. If the sauce is too thick, add reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Serve warm, garnished with chopped fresh parsley, freshly diced tomatoes, and diced jalapeños.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This is an easy dinner to make, and it is really good! I added a little sour cream on top of my pasta, and I loved it!
Elizabeth
I like the kick from the Rotel diced tomatoes! I added even more jalapenos to spice it up even more!
Bella
I love the cheesy pasta and the spice in each bite. This would make a great dinner!
Stephanie
This is a delicious and filling pasta dish! I loved the blend of cheeses with the sauce.
It’s good, but a bit pricey to make.
Could I make a smaller batch of this? Would you cut all the ingredients in half?