Hungry for a dish that packs both flavor and convenience into every bite? Look no further! Our roundup of 18 Spicy Rotel Pasta Recipes is your ticket to turning simple ingredients into mouthwatering meals. Perfect for busy weeknights or when you’re craving something with a little kick, these recipes promise to spice up your dinner routine. Dive in and discover your next favorite pasta dish!
Creamy Rotel Pasta Bake
Kind of like that one dish you whip up when you’re craving something comforting but don’t want to spend hours in the kitchen, this Creamy Rotel Pasta Bake is my go-to. It’s a little spicy, a lot cheesy, and totally customizable based on what’s lurking in your fridge.
Ingredients
- 8 oz of rotini pasta (because those spirals hold onto the sauce like a dream)
- A can of Rotel tomatoes with green chilies (for that kick)
- A cup of heavy cream (yes, heavy. We’re not skimping here.)
- A couple of cups of shredded cheddar cheese (the more, the merrier)
- A splash of olive oil (just to keep things from sticking)
- A pinch of salt and pepper (because seasoning is key)
Instructions
- Preheat your oven to 375°F. Let’s get it nice and toasty.
- Boil the rotini in salted water until it’s al dente, about 8 minutes. Drain it and toss with a splash of olive oil to prevent sticking.
- In the same pot, mix the drained Rotel tomatoes and heavy cream. Heat over medium until it starts to simmer, then stir in half the cheddar cheese until it’s melted and creamy.
- Tip: If the sauce seems too thick, a little pasta water can loosen it up. It’s a chef’s secret!
- Combine the pasta and sauce, then pour everything into a baking dish. Top with the remaining cheese.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
- Let it sit for 5 minutes before serving. This patience-testing step ensures the sauce thickens up perfectly.
Now, the first bite is all about that creamy, spicy sauce clinging to every noodle, with the cheese pulling in all the right ways. Serve it straight from the dish for that family-style vibe, or plate it up with a side of garlic bread to sop up any extra sauce. Tip: Leftovers? They’re arguably better the next day, straight from the fridge.
Spicy Rotel Pasta Salad
Just the other day, I was rummaging through my pantry, trying to figure out what to whip up for a quick lunch that wouldn’t skimp on flavor. That’s when I stumbled upon a can of Rotel and some pasta, and voila—the idea for this Spicy Rotel Pasta Salad was born. It’s the perfect blend of zesty, creamy, and crunchy, and honestly, it’s become my go-to for potlucks and picnics ever since.
Ingredients
- 2 cups of uncooked elbow macaroni
- a 10-ounce can of Rotel tomatoes with green chilies, undrained
- a splash of olive oil
- a couple of tablespoons of mayonnaise
- a handful of shredded cheddar cheese
- a pinch of salt and pepper
- a dash of garlic powder
Instructions
- Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means more flavorful pasta later.
- Add the elbow macaroni to the boiling water and cook for 8 minutes, or until al dente. Tip: Stir occasionally to prevent sticking.
- Drain the pasta and rinse under cold water to stop the cooking process. Tip: A quick drizzle of olive oil keeps the pasta from clumping.
- In a large bowl, mix the cooled pasta with the undrained Rotel tomatoes, mayonnaise, cheddar cheese, salt, pepper, and garlic powder until everything is well combined.
- Cover and refrigerate for at least 30 minutes to let the flavors meld together.
So there you have it—a pasta salad that’s bursting with spicy, cheesy goodness and has just the right amount of crunch from the veggies. Serve it chilled with a side of tortilla chips for an extra kick, or enjoy it as is for a satisfying meal that’s anything but boring.
Cheesy Rotel Pasta Skillet
Zesty flavors and cheesy goodness are what come to mind when I think about this Cheesy Rotel Pasta Skillet. It’s the kind of dish that brings back memories of lazy Sunday dinners with my family, where the only requirement was to keep it simple and delicious.
Ingredients
- 2 cups of elbow macaroni
- A splash of olive oil
- 1 pound of ground beef
- A couple of cloves of garlic, minced
- 1 can of Rotel tomatoes, undrained
- 1 cup of beef broth
- 2 cups of shredded cheddar cheese
- A pinch of salt and pepper
Instructions
- Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions until al dente, about 8 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon as it cooks.
- Tip: Don’t overcrowd the skillet to ensure the beef browns nicely.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Stir in the can of Rotel tomatoes and beef broth, bringing the mixture to a simmer. Let it cook for about 5 minutes to allow the flavors to meld.
- Tip: If the mixture seems too thick, add a little more beef broth to reach your desired consistency.
- Reduce the heat to low and stir in the cooked macaroni and shredded cheddar cheese until the cheese is melted and everything is well combined, about 2 minutes.
- Tip: For an extra cheesy finish, sprinkle a little more cheese on top and cover the skillet for a minute to let it melt.
- Season with a pinch of salt and pepper to taste before serving.
Yum, this Cheesy Rotel Pasta Skillet is the ultimate comfort food with its creamy texture and a slight kick from the Rotel tomatoes. Serve it straight from the skillet for a rustic family-style meal, or top it with some fresh cilantro for a pop of color and freshness.
Rotel Pasta with Ground Beef
Unbelievably easy and packed with flavor, this Rotel Pasta with Ground Beef is my go-to dish when I need something hearty without spending hours in the kitchen. It’s a recipe that reminds me of those busy weeknights when my mom would whip up something delicious with whatever we had in the pantry.
Ingredients
- 1 pound of ground beef (I like to use 80/20 for that perfect fat ratio)
- 2 cups of uncooked elbow macaroni (because who doesn’t love elbow macaroni?)
- A can of Rotel tomatoes and green chilies (the star of the show)
- A splash of olive oil (just enough to coat the pan)
- A couple of cloves of garlic, minced (because garlic makes everything better)
- 1 cup of shredded cheddar cheese (for that gooey, melty goodness)
- A pinch of salt and pepper (to wake up all those flavors)
Instructions
- Heat a splash of olive oil in a large skillet over medium heat. Toss in the ground beef and break it apart with a spoon. Cook until it’s nicely browned, about 5-7 minutes. Tip: Don’t stir too often; letting it sit for a bit gives it a better sear.
- Add the minced garlic to the skillet and stir for about 30 seconds until it’s fragrant. This is when your kitchen starts smelling amazing.
- Stir in the can of Rotel tomatoes and green chilies, including the juice. Let it simmer for about 5 minutes to meld the flavors together. Tip: If you like it spicier, now’s the time to add a dash of your favorite hot sauce.
- Meanwhile, cook the elbow macaroni according to the package instructions until al dente, usually about 8 minutes. Drain it well.
- Combine the cooked macaroni with the beef and Rotel mixture in the skillet. Sprinkle the shredded cheddar cheese on top and cover for a couple of minutes until the cheese melts. Tip: For an extra crispy top, pop it under the broiler for a minute or two.
Great for a cozy night in, this dish is wonderfully creamy with a slight kick from the Rotel. Serve it straight from the skillet for that rustic, family-style vibe, or top it with some fresh cilantro for a pop of color and freshness.
Easy Rotel Pasta Casserole
Remember those busy weeknights when you crave something comforting yet easy to whip up? That’s exactly why I fell in love with this Rotel Pasta Casserole. It’s a lifesaver on hectic days, and trust me, the flavors are anything but rushed.
Ingredients
- 8 ounces of rotini pasta (because those little spirals hold onto the sauce so well)
- A can of Rotel diced tomatoes and green chilies (the star of the show)
- 2 cups of shredded cheddar cheese (because more cheese is always better)
- A splash of milk to bring everything together
- A couple of tablespoons of butter (for that rich, comforting base)
- 1 pound of ground beef (or turkey if you’re feeling a bit lighter)
- A pinch of salt and pepper to season
Instructions
- Preheat your oven to 350°F (175°C) and grab a large pot for the pasta.
- Boil the rotini according to the package instructions until al dente, then drain and set aside. Tip: Save a bit of pasta water to adjust the sauce consistency later if needed.
- In a skillet, melt the butter over medium heat and brown the ground beef, breaking it apart as it cooks. Season with salt and pepper.
- Once the beef is cooked through, stir in the Rotel tomatoes and green chilies, letting the mixture simmer for about 5 minutes to blend the flavors.
- Add the cooked pasta to the skillet, pouring in the milk and half of the cheddar cheese. Stir everything until the cheese starts to melt and the pasta is evenly coated. Tip: If the mixture seems too thick, a splash of the reserved pasta water can loosen it up.
- Transfer the pasta mixture to a greased casserole dish, sprinkling the remaining cheese on top.
- Bake for 20 minutes, or until the cheese is bubbly and slightly golden. Tip: For an extra crispy top, broil for the last 2 minutes, but keep an eye on it to prevent burning.
Let this casserole sit for a few minutes before serving to allow the flavors to meld together beautifully. The result? A creamy, cheesy dish with just the right amount of kick from the Rotel. Serve it with a crisp green salad to round out the meal.
Rotel Pasta with Sausage
Oh my, do I have a comforting dish for you today! It’s one of those recipes that came to me during a busy weeknight when I needed something quick, hearty, and packed with flavor. Rotel Pasta with Sausage is my go-to when I’m craving something spicy and satisfying without spending hours in the kitchen.
Ingredients
- 1 pound of ground sausage (I like using spicy for an extra kick)
- 8 ounces of rotini pasta (but any short pasta will do)
- 1 can of Rotel tomatoes and green chilies (don’t drain, we want all that flavor)
- A splash of olive oil
- A couple of garlic cloves, minced (because garlic is life)
- 1 cup of shredded cheddar cheese (for that melty goodness)
- A pinch of salt and pepper (to bring it all together)
Instructions
- Grab a large pot, fill it with water, and bring it to a boil over high heat. Add a pinch of salt to the water for flavor.
- Once boiling, add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the ground sausage, breaking it apart with a spoon, and cook until browned, about 5-7 minutes.
- Add the minced garlic to the skillet with the sausage and cook for another minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
- Stir in the can of Rotel tomatoes and green chilies (juice and all) into the skillet. Let the mixture simmer for about 5 minutes to meld the flavors together.
- Drain the pasta and add it directly to the skillet with the sausage mixture. Toss everything together until the pasta is well coated.
- Remove the skillet from the heat and sprinkle the shredded cheddar cheese over the top. Cover with a lid for a couple of minutes to let the cheese melt. Tip: The residual heat is enough to melt the cheese perfectly.
Every bite of this Rotel Pasta with Sausage is a delightful mix of spicy, cheesy, and comforting. The pasta holds onto the sauce beautifully, making each forkful as flavorful as the last. Serve it straight from the skillet for a rustic touch, or pair it with a crisp green salad to balance the heat.
Vegetarian Rotel Pasta Dish
How many times have I found myself staring into the fridge, hoping for inspiration to strike? Too many to count. That’s how this Vegetarian Rotel Pasta Dish came to be—a happy accident on a lazy Sunday afternoon, now a staple in my kitchen.
Ingredients
- 2 cups of rotini pasta
- A can of Rotel tomatoes and green chilies
- A splash of olive oil
- A couple of cloves of garlic, minced
- A pinch of salt
- A handful of fresh basil, chopped
- A cup of shredded mozzarella cheese
Instructions
- Bring a large pot of salted water to a boil over high heat.
- Add the rotini pasta and cook for 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a skillet over medium heat.
- Add the minced garlic and sauté for about 1 minute, until fragrant. Tip: Don’t let the garlic brown or it’ll turn bitter.
- Stir in the can of Rotel tomatoes and green chilies, and let it simmer for 5 minutes. Tip: If you like it spicy, don’t drain the can—the liquid adds flavor and heat.
- Drain the pasta and add it to the skillet, tossing to coat evenly.
- Sprinkle the shredded mozzarella cheese on top and cover the skillet for 2 minutes, just until the cheese melts.
- Garnish with the chopped fresh basil before serving.
Let me tell you, the creamy mozzarella with the slight kick from the Rotel makes this dish irresistibly comforting. Serve it straight from the skillet for that rustic, family-style vibe.
Rotel Pasta with Chicken
Did you ever have one of those days where you crave something creamy, spicy, and utterly comforting? That’s exactly how I felt when I first whipped up this Rotel Pasta with Chicken. It’s become my go-to dish for busy weeknights and lazy weekends alike.
Ingredients
- 2 cups of rotini pasta
- 1 lb of chicken breast, diced into bite-sized pieces
- A can of Rotel tomatoes and green chilies (the original kind, for that perfect kick)
- A splash of olive oil
- A couple of cloves of garlic, minced
- 1 cup of heavy cream (because why not?)
- A handful of shredded cheddar cheese
- A pinch of salt and pepper, to get the flavors just right
Instructions
- Start by boiling the rotini pasta according to the package instructions until it’s al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium-high heat. Add the diced chicken and cook until it’s no longer pink, about 5-6 minutes.
- Toss in the minced garlic and stir for about 30 seconds until it’s fragrant. This is where the magic starts!
- Pour in the can of Rotel tomatoes and green chilies, stirring to combine with the chicken. Let it simmer for about 2 minutes to meld the flavors.
- Reduce the heat to low and add the heavy cream, stirring gently. Tip: Don’t let it boil or the cream might separate.
- Sprinkle in the shredded cheddar cheese, stirring until it’s melted and the sauce is smooth. Another tip: For extra creaminess, add a bit more cheese!
- Finally, fold in the cooked pasta until everything is well coated. Season with a pinch of salt and pepper to taste.
- Let it sit for a couple of minutes off the heat to thicken up. Tip: The sauce will continue to thicken as it cools, so don’t worry if it seems a bit runny at first.
Rich and creamy with just the right amount of spice, this Rotel Pasta with Chicken is a crowd-pleaser. Serve it with a side of garlic bread to soak up all that delicious sauce, or top it with fresh cilantro for a pop of color and freshness.
One Pot Rotel Pasta
Yesterday, I was rummaging through my pantry, trying to figure out what to make for dinner that wouldn’t require a mountain of dishes afterward. That’s when I stumbled upon a can of Rotel and some pasta, and voilà, the idea for this One Pot Rotel Pasta was born. It’s the perfect blend of spicy, cheesy, and oh-so-easy, making it a weeknight hero in my book.
Ingredients
- 1 tablespoon of olive oil
- 1 pound of ground beef (or turkey for a lighter version)
- 1 small onion, diced
- 2 cloves of garlic, minced
- 1 can (10 oz) of Rotel tomatoes, undrained
- 2 cups of chicken broth
- 1 cup of heavy cream (or half-and-half if you’re watching calories)
- 8 oz of elbow pasta (or any short pasta you have on hand)
- 1 cup of shredded cheddar cheese
- A pinch of salt and pepper to taste
- A handful of fresh cilantro, chopped (optional, but highly recommended)
Instructions
- Heat the olive oil in a large pot over medium heat. Once hot, add the ground beef and cook until it’s no longer pink, breaking it apart with a spoon as it cooks.
- Throw in the diced onion and minced garlic, sautéing until the onion is translucent and fragrant, about 2-3 minutes.
- Tip in the can of Rotel tomatoes with their juices, followed by the chicken broth and heavy cream. Stir everything together and bring to a gentle boil.
- Add the pasta to the pot, ensuring it’s submerged in the liquid. Reduce the heat to a simmer, cover, and let it cook for about 10 minutes, stirring occasionally to prevent sticking.
- Once the pasta is al dente, remove the pot from the heat and stir in the shredded cheddar cheese until it’s melted and creamy. Season with salt and pepper to taste.
- Garnish with chopped cilantro before serving for an extra pop of color and flavor.
Absolutely divine! The pasta comes out perfectly cooked, with just the right amount of kick from the Rotel and a creamy, cheesy sauce that coats every bite. Serve it straight from the pot for a rustic, family-style meal that’s sure to impress.
Rotel Pasta with Shrimp
Just last week, I found myself staring into the abyss of my pantry, wondering what to whip up for dinner that’s both easy and packed with flavor. That’s when I remembered this Rotel Pasta with Shrimp recipe—a lifesaver on busy nights and a crowd-pleaser every time.
Ingredients
- 8 oz of your favorite pasta (I’m a sucker for penne)
- A pound of shrimp, peeled and deveined
- A can of Rotel tomatoes with green chilies
- A couple of cloves of garlic, minced
- A splash of olive oil
- A cup of heavy cream
- A handful of shredded cheese (cheddar works wonders)
- Salt and pepper to get the seasoning just right
Instructions
- Start by boiling your pasta in salted water until it’s al dente, about 8-10 minutes. Drain and set aside.
- While the pasta cooks, heat a splash of olive oil in a large pan over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds.
- Toss in the shrimp, cooking until they’re pink and opaque, roughly 2 minutes per side. Tip: Don’t overcrowd the pan to ensure each shrimp gets perfectly cooked.
- Pour in the can of Rotel tomatoes (juice and all) and let the mixture simmer for about 5 minutes to meld the flavors.
- Stir in the heavy cream and let it simmer for another 3 minutes until the sauce slightly thickens. Tip: Keep the heat medium-low to prevent the cream from curdling.
- Add the cooked pasta to the pan, tossing everything together until the pasta is well coated with the sauce.
- Sprinkle the shredded cheese over the top, giving it a gentle stir until the cheese melts into the sauce. Tip: For an extra kick, add a pinch of red pepper flakes with the cheese.
- Season with salt and pepper to taste, then remove from heat.
You’ll love how the creamy sauce clings to every noodle, with the shrimp adding a sweet, succulent bite. Serve it straight from the pan for a rustic, family-style meal that’s sure to impress.
Slow Cooker Rotel Pasta
How many times have you wished for a meal that practically cooks itself? That’s exactly what I thought when I first tried making Slow Cooker Rotel Pasta. It’s become my go-to for busy days, and I bet it’ll become yours too.
Ingredients
- 1 pound of ground beef (because everything’s better with beef, right?)
- A couple of cups of uncooked elbow macaroni
- 1 can of Rotel tomatoes (the kind with green chilies for that kick)
- A splash of beef broth (about a cup, but who’s measuring?)
- 1 cup of shredded cheddar cheese (because cheese is life)
- A dollop of cream cheese (for that creamy dreaminess)
Instructions
- Brown the ground beef in a skillet over medium heat until it’s no longer pink. Tip: Drain the fat if you’re not into that.
- Dump the browned beef, uncooked macaroni, Rotel tomatoes, and beef broth into your slow cooker. Give it a good stir to mix everything up.
- Cover and cook on low for about 4 hours. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
- Stir in the cheddar cheese and cream cheese until they’re melted and everything’s creamy. Tip: If it’s too thick, a little more beef broth can loosen it up.
Mmm, the result? A creamy, cheesy pasta with just the right amount of spice from the Rotel. Serve it straight from the slow cooker for that ‘gathered around the table’ vibe, or top it with fresh cilantro for a pop of color.
Rotel Pasta with Black Beans
This Rotel Pasta with Black Beans is my go-to dish when I need something hearty, flavorful, and ready in a flash. Trust me, it’s the kind of meal that feels like a hug in a bowl, especially after a long day.
Ingredients
- 8 oz of your favorite pasta (I’m partial to rotini for its fun twists)
- A splash of olive oil
- 1 can of Rotel tomatoes, undrained (the zesty kind adds a nice kick)
- 1 can of black beans, rinsed and drained
- A couple of cloves of garlic, minced (because garlic makes everything better)
- 1 tsp of cumin (for that warm, earthy flavor)
- A pinch of salt and pepper (to wake up all those flavors)
- A handful of shredded cheese (cheddar or a Mexican blend works wonders)
- A few slices of avocado for serving (optional, but highly recommended)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, about 8-10 minutes. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant—just don’t let it burn!
- Stir in the Rotel tomatoes (with their juices), black beans, cumin, salt, and pepper. Let the mixture simmer for about 5 minutes, allowing the flavors to meld together beautifully.
- Drain the pasta and add it directly to the skillet with the tomato-bean mixture. Toss everything together, adding a splash of the reserved pasta water if needed to loosen the sauce. Tip: The starch in the pasta water helps the sauce cling to the noodles.
- Sprinkle the shredded cheese over the top and cover the skillet for a minute or two, just until the cheese melts into gooey perfection. Tip: For a crispy cheese top, pop the skillet under the broiler for a minute—watch it closely!
Mmm, the creamy beans, the tangy tomatoes, and the cheesy pasta come together in the most comforting way. Serve it with avocado slices on top for a creamy contrast, or enjoy it straight from the skillet—no judgment here!
Rotel Pasta with Corn
Every now and then, I stumble upon a recipe that’s so simple yet so satisfying, it becomes a staple in my kitchen. That’s exactly how I feel about this Rotel Pasta with Corn—a dish that’s as easy to make as it is delicious, perfect for those busy weeknights when you want something comforting without the fuss.
Ingredients
- 8 oz of rotini pasta (about 2 cups)
- A can of Rotel tomatoes with green chilies, undrained
- A cup of frozen corn kernels
- A couple of tablespoons of butter
- A splash of olive oil
- A teaspoon of garlic powder
- Salt, just a pinch
- A handful of shredded cheddar cheese
Instructions
- Bring a large pot of salted water to a boil over high heat. Tip: Salting the water now means more flavorful pasta later.
- Add the rotini pasta to the boiling water and cook according to package instructions, usually about 8-10 minutes, until al dente.
- While the pasta cooks, heat a splash of olive oil and a couple of tablespoons of butter in a large skillet over medium heat.
- Add the can of Rotel tomatoes (juice and all) and the cup of frozen corn to the skillet. Stir in a teaspoon of garlic powder and a pinch of salt. Let it simmer for about 5 minutes, until the corn is heated through and the mixture is slightly thickened. Tip: The juice from the tomatoes will create a light sauce, so no need to drain!
- Drain the pasta and add it directly to the skillet with the tomato and corn mixture. Toss everything together until the pasta is well coated.
- Sprinkle a handful of shredded cheddar cheese over the top, then cover the skillet for a minute or two, just until the cheese melts. Tip: Letting it sit covered helps the flavors meld together beautifully.
Ladle this vibrant dish into bowls and watch as the creamy cheese, spicy tomatoes, and sweet corn come together in every bite. It’s a colorful, comforting meal that’s sure to please, whether you’re serving it up for a quick family dinner or as a hearty side at your next potluck.
Rotel Pasta with Jalapenos
Very few dishes manage to strike the perfect balance between comfort and kick quite like this Rotel Pasta with Jalapenos. I stumbled upon this recipe during a late-night fridge raid, and it’s been a go-to for spicy pasta cravings ever since.
Ingredients
- 8 oz of rotini pasta (because those spirals hold onto the sauce like a dream)
- A can of Rotel diced tomatoes with green chilies (the star of the show)
- A couple of fresh jalapenos, sliced (seeds in if you’re brave)
- A splash of olive oil
- 1 cup of shredded cheddar cheese (because cheese makes everything better)
- A pinch of salt (to bring all those flavors together)
Instructions
- Bring a large pot of salted water to a boil over high heat. This is your pasta’s spa day, so make sure it’s nice and salty.
- Add the rotini pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a skillet over medium heat. Add the sliced jalapenos and sauté for about 2 minutes, just until they start to soften.
- Stir in the can of Rotel diced tomatoes with green chilies and let the mixture simmer for about 5 minutes. Tip: The longer it simmers, the more the flavors meld.
- Drain the pasta and return it to the pot. Pour the Rotel and jalapeno mixture over the pasta and toss to combine.
- Sprinkle the shredded cheddar cheese over the top and give it a gentle stir until the cheese starts to melt. Tip: For an extra cheesy finish, cover the pot for a minute to let the steam work its magic.
Out of this world, the pasta comes out with a creamy texture from the melted cheese, a tangy kick from the Rotel, and just the right amount of heat from the jalapenos. Serve it straight from the pot for a no-fuss dinner, or top with extra jalapeno slices for those who dare.
Rotel Pasta with Cream Cheese
Sometimes, the best dishes come together in the most unexpected ways. Just last week, I was rummaging through my pantry, trying to figure out what to make with a can of Rotel and some cream cheese that was about to expire. That’s how this Rotel Pasta with Cream Cheese was born—a creamy, spicy, and utterly comforting dish that’s perfect for those ‘I don’t know what to cook’ nights.
Ingredients
- 8 oz of pasta (whatever shape you’ve got)
- 1 can of Rotel tomatoes (the kind with green chilies for a bit of kick)
- 8 oz of cream cheese (cut into cubes to melt easier)
- A splash of milk (about 1/4 cup, but eyeball it)
- A couple of cloves of garlic (minced, because fresh is best)
- A pinch of salt (to balance the flavors)
Instructions
- Boil your pasta in salted water until it’s al dente, about 8-10 minutes, then drain and set aside.
- While the pasta cooks, sauté the minced garlic in a large pan over medium heat for about 30 seconds—just until it’s fragrant.
- Add the can of Rotel (juice and all) to the pan, stirring occasionally, and let it simmer for about 5 minutes to slightly reduce.
- Drop in the cream cheese cubes and stir until they’re completely melted and the sauce is smooth. Tip: If the sauce seems too thick, add that splash of milk to loosen it up.
- Toss the drained pasta into the sauce, mixing well to ensure every noodle is coated. Tip: Let it sit for a minute off the heat to thicken up slightly.
- Give it a taste and add that pinch of salt if needed. Tip: The Rotel already has some salt, so go easy at first.
The result? A pasta that’s creamy with a gentle heat from the Rotel, clinging perfectly to every bite. Serve it straight from the pan for that cozy, family-style meal vibe, or top with some fresh cilantro for a pop of color and freshness.
Rotel Pasta with Tomatoes
Very few dishes bring back as many childhood memories as this Rotel Pasta with Tomatoes does for me. It’s the kind of meal that’s both comforting and effortlessly chic, perfect for those nights when you want something hearty without spending hours in the kitchen.
Ingredients
- 8 oz of rotini pasta (because those little spirals hold onto the sauce like nobody’s business)
- A can of Rotel tomatoes and green chilies (the star of the show)
- A couple of cloves of garlic, minced (because garlic makes everything better)
- A splash of olive oil (just enough to coat the pan)
- A cup of shredded cheddar cheese (for that gooey, melty goodness)
- A handful of fresh basil, chopped (for a pop of color and freshness)
Instructions
- Bring a large pot of salted water to a boil over high heat. Tip: Salting the water here is your only chance to season the pasta itself, so don’t be shy.
- Add the rotini pasta to the boiling water and cook according to the package instructions, usually about 8-10 minutes, until al dente. Tip: Stir occasionally to prevent sticking.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.
- Pour in the can of Rotel tomatoes and green chilies, stirring to combine with the garlic. Let it simmer for about 5 minutes, allowing the flavors to meld.
- Drain the pasta, reserving a half cup of the pasta water. Tip: The starchy pasta water is gold for adjusting the sauce’s consistency later.
- Add the drained pasta to the skillet with the Rotel mixture, tossing to coat. If the sauce seems too thick, add a bit of the reserved pasta water until it’s just right.
- Sprinkle the shredded cheddar cheese over the top and cover the skillet for a minute or two, just until the cheese melts.
- Garnish with the chopped fresh basil before serving.
Unbelievably simple, yet the flavors are anything but. The pasta is perfectly coated in a slightly spicy, cheesy sauce, with the fresh basil adding a bright contrast. Serve it straight from the skillet for that rustic, family-style vibe.
Rotel Pasta with Green Chilies
Remember those lazy Sunday afternoons when you crave something comforting yet easy to whip up? That’s exactly how I stumbled upon this Rotel Pasta with Green Chilies recipe. It’s become my go-to dish for those days when I want a little kick without spending hours in the kitchen.
Ingredients
- 8 oz of your favorite pasta (I’m partial to rotini for its fun twists)
- A can of Rotel tomatoes with green chilies (the original kind, for that perfect heat)
- A couple of cloves of garlic, minced (because garlic makes everything better)
- A splash of olive oil (about 2 tbsp)
- A cup of shredded cheddar cheese (sharp cheddar adds a nice depth)
- A handful of fresh cilantro, chopped (for that fresh, herby finish)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente, about 8-10 minutes. Tip: Salt the water like the sea to flavor the pasta from the inside out.
- While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Tip: Keep the garlic moving to prevent it from burning and turning bitter.
- Stir in the can of Rotel tomatoes with green chilies and let the mixture simmer for about 5 minutes, allowing the flavors to meld. Tip: If you like it spicier, don’t drain the tomatoes; the liquid adds heat and helps create a sauce.
- Drain the pasta and return it to the pot. Pour the Rotel mixture over the pasta and toss to combine. Sprinkle the shredded cheddar cheese on top and cover the pot for a minute to let the cheese melt.
- Garnish with chopped cilantro before serving. The cilantro adds a bright contrast to the rich, cheesy pasta.
Every bite of this Rotel Pasta with Green Chilies is a delightful mix of creamy, spicy, and tangy flavors. Serve it straight from the pot for a cozy night in, or jazz it up with a side of garlic bread for dipping into the saucy goodness.
Rotel Pasta with Mushrooms
Craving something creamy, cheesy, and packed with flavor? I stumbled upon this Rotel Pasta with Mushrooms recipe during one of those lazy Sunday afternoons when the fridge was nearly empty, but the pantry came to the rescue. It’s become my go-to for a quick, comforting meal that feels a bit fancy without the fuss.
Ingredients
- 8 oz of your favorite pasta (I’m partial to rotini for its twists and turns)
- A splash of olive oil
- A couple of cloves of garlic, minced (because more garlic is always better)
- 1 cup of sliced mushrooms (baby bellas add a nice earthiness)
- 1 can of Rotel tomatoes (the original with green chilies gives it a nice kick)
- 1 cup of heavy cream (for that luxurious texture)
- A handful of shredded cheddar cheese (sharp cheddar melts beautifully)
- Salt and pepper to season (don’t be shy)
Instructions
- Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Tip: Save a cup of pasta water before draining; it’s gold for adjusting sauce consistency.
- While the pasta cooks, heat a splash of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
- Toss in the sliced mushrooms and cook until they’re golden and have released their moisture, about 5 minutes. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- Stir in the can of Rotel tomatoes (juice and all) and let the mixture simmer for about 3 minutes to meld the flavors.
- Pour in the heavy cream and bring the sauce to a gentle simmer. Let it thicken slightly, about 2 minutes. Tip: If the sauce seems too thick, loosen it with a bit of the reserved pasta water.
- Fold in the cooked pasta and shredded cheddar cheese until everything is well coated and the cheese has melted into the sauce. Season with salt and pepper to taste.
Delightfully creamy with a hint of spice from the Rotel, this pasta is a dream. Serve it straight from the skillet for a rustic touch, or top with extra cheese and a sprinkle of fresh herbs for a bit of elegance.
Conclusion
Zesty flavors await in our roundup of 18 Spicy Rotel Pasta Recipes! Whether you’re craving a quick weeknight dinner or a dish to impress, there’s something for everyone. We’d love to hear which recipe becomes your favorite—drop us a comment below. Loved what you saw? Share the spice on Pinterest and spread the deliciousness!
