Description
A comforting and easy Cheesy Rotel Pasta Bake recipe that uses pantry staples for a quick weeknight meal or potluck favorite.
Ingredients
Scale
- 1 pound pasta (elbow macaroni, rotini, or penne work well)
- 1 pound ground beef or ground turkey (optional, for a meatless version, omit this)
- 1 tablespoon olive oil (if using meat)
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 (10 ounce) can Rotel diced tomatoes and green chilies, undrained
- 1 (10.5 ounce) can condensed cream of mushroom soup (or cream of chicken)
- 1 (4 ounce) can diced green chilies, drained (optional, for extra mild heat)
- 4 ounces cream cheese, softened
- 1/2 cup milk (or half-and-half for richer sauce)
- 1 1/2 cups shredded cheddar cheese, divided
- 1 cup shredded Monterey Jack cheese (or a Mexican blend)
- Salt and freshly ground black pepper to taste
- Optional toppings: chopped fresh cilantro, sliced jalapeños, sour cream
Instructions
- 1. Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or cooking spray.
- 2. If using ground meat, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned. Drain off any excess grease. If making a meatless version, skip this step.
- 3. Add the chopped onion to the skillet with the meat (or to the empty skillet if going meatless) and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional minute until fragrant.
- 4. Stir in the undrained can of Rotel diced tomatoes and green chilies. If using, add the drained canned green chilies as well. Cook for 2-3 minutes, allowing the flavors to meld.
- 5. Add the condensed cream of mushroom soup (or chicken soup) to the skillet. Stir until well combined.
- 6. Reduce the heat to low. Add the softened cream cheese and milk (or half-and-half). Stir gently until the cream cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to your liking. Be mindful of the saltiness of the Rotel and soup.
- 7. Meanwhile, cook your chosen pasta according to package directions until al dente. Drain the pasta well.
- 8. Add the drained pasta to the skillet with the sauce. Stir to coat the pasta evenly.
- 9. Stir in 1 cup of the shredded cheddar cheese and all of the Monterey Jack cheese. Stir until the cheese is melted and incorporated into the sauce.
- 10. Pour the pasta mixture into the prepared baking dish.
- 11. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
- 12. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly browned.
Notes
Storage: Once cooled to room temperature, store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheating: Oven is best for texture. Cover loosely with foil and bake at 350°F (175°C) for 15-20 minutes. Microwave for quick reheating or stovetop for individual portions.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Casserole, Pasta
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 950mg
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g