Oh my gosh, get ready for your new favorite weeknight dinner! This Creamy Cheesy Beef Rigatoni with Rotel Sauce is just pure comfort in a bowl. It’s got that perfect combination of hearty ground beef, tender rigatoni, and a sauce that’s unbelievably rich and cheesy, with just the right kick from the Rotel tomatoes. Honestly, the first time I made this, my whole family practically licked their plates clean. It’s the kind of meal that makes everyone gather around the table with happy sighs. It’s so satisfying and surprisingly easy to whip up!
Why You’ll Love This Creamy Cheesy Beef Rigatoni with Rotel Sauce
- Super Quick! Seriously, you can have this on the table in under an hour. Perfect for busy weeknights.
- Crowd-Pleaser: Everyone, and I mean *everyone*, devours this. It’s a guaranteed hit with kids and adults alike.
- Ultimate Comfort Food: It’s rich, cheesy, and oh-so-satisfying. It just hugs you from the inside out.
- Hearty & Filling: Packed with beef, pasta, and that amazing creamy sauce, it’s a meal that will truly fill you up.
Gather Your Ingredients for Creamy Cheesy Beef Rigatoni with Rotel Sauce
Alright, let’s get our mise en place ready for this dreamy pasta! You’ll need: 1 pound of good quality ground beef – I usually go for 80/20 for the best flavor, but use what you like! Then, grab 1 large onion, and make sure it’s finely chopped so it melts right into the sauce. We’ll also need 2 cloves of garlic, minced nice and fine for that aromatic punch. Don’t forget the star of the show: 1 can (10 oz) of Rotel diced tomatoes and green chilies – make sure you get the undrained kind, all that juice is flavor! Plus, a can (15 oz) of plain tomato sauce for a smooth base. For our spices, we’re going with 1 teaspoon of chili powder and 1/2 teaspoon of ground cumin. Of course, we’ll season with salt and freshly ground black pepper to taste. You’ll also need 1 pound of rigatoni pasta, cooked according to the package directions until it’s perfectly al dente. And for that irresistible creaminess? We’re talking 1 cup of shredded sharp cheddar cheese and 1/2 cup of shredded Monterey Jack cheese – the blend makes it extra melty! Finally, 1/2 cup of heavy cream to bring it all together.
Ingredient Notes and Substitutions
So, about that Rotel – the original recipe uses the mild diced tomatoes and green chilies, but if you’re feeling brave, go for the “hot” version or even the one with jalapeños for an extra kick! If you don’t have cheddar and Monterey Jack, a sharp provolone or even some Gruyère would be delicious. Just make sure it’s a good melting cheese! As for the pasta, rigatoni is perfect because its ridges hold onto that glorious sauce, but penne or ziti would work just fine too. Honestly, any short pasta shape will do the trick. If you’re out of heavy cream, a good quality evaporated milk can work in a pinch, but it won’t be quite as luxuriously creamy.
Simple Steps to Prepare Creamy Cheesy Beef Rigatoni with Rotel Sauce
Okay, let’s get this amazing pasta dish made! It’s really not complicated at all, I promise. Just follow along, and you’ll have a fantastic meal before you know it.
Browning the Beef and Aromatics
First things first, grab a big skillet or a Dutch oven and get it over medium heat. Toss in your pound of ground beef. We want to break it up with a spoon and let it get nice and brown. Once it’s cooked through, it’s super important to drain off any excess grease – nobody wants a greasy pasta sauce! Just tilt the pan carefully or use a slotted spoon. Now, toss in your finely chopped onion and the minced garlic. Sauté those for just about a minute until you can really smell that garlic – that’s the good stuff!
Building the Flavorful Rotel Sauce
Next, pour in that undrained can of Rotel diced tomatoes and green chilies, along with the whole can of tomato sauce. Give it a good stir. Now for the flavor boosters: add in your chili powder and cumin. Don’t forget to season with salt and pepper to your liking! Bring the whole mixture to a gentle simmer. Let it bubble away for about 10 to 15 minutes. Stir it now and then so nothing sticks to the bottom. This simmering time is crucial because it lets all those yummy spices really meld together and deepen the flavor. For more information on building flavor in sauces, check out this guide to building flavor in sauces.
Achieving Creamy, Cheesy Perfection
Once your sauce has simmered and smells incredible, turn the heat down low. This is where the magic happens! Sprinkle in your shredded cheddar and Monterey Jack cheeses. Stir gently until all that cheese is melted and gooey. Then, pour in the heavy cream and keep stirring until the sauce is smooth, creamy, and beautifully emulsified. Seriously, look at that gorgeous sauce! Make sure the heat stays low so you don’t scorch the bottom.
Combining Pasta and Sauce
Finally, it’s time to bring it all together! Add your cooked rigatoni pasta right into the skillet with that luscious sauce. Gently toss everything until every single piece of pasta is coated in that creamy, cheesy goodness. Make sure you get all those rigatoni ridges filled with sauce! Serve it up hot, and watch everyone’s faces light up.
Tips for the Best Creamy Cheesy Beef Rigatoni with Rotel Sauce
Want to take this already amazing pasta to the next level? Here are a few of my little secrets! First off, when you cook your rigatoni, make sure you don’t overdo it. Cook it just until it’s al dente, because it’s going to finish cooking in the sauce, and nobody likes mushy pasta. Also, for the creamiest sauce, make sure you shred cheeses yourself from blocks – pre-shredded cheese has anti-caking agents that can make your sauce a bit grainy. And if you want a little extra something-something, stir in a tablespoon of sour cream or a dollop of cream cheese right at the end with the heavy cream for an even richer, tangier finish!
Serving and Storing Your Creamy Cheesy Beef Rigatoni with Rotel Sauce
This Creamy Cheesy Beef Rigatoni with Rotel Sauce is best served piping hot, straight from the skillet. It’s fantastic on its own, but a sprinkle of fresh chopped cilantro or parsley really brightens it up. If you happen to have any leftovers (which is rare in my house!), let it cool completely before transferring it to an airtight container. It’ll stay yummy in the fridge for about 3-4 days. To reheat, I like to pop it in a covered oven-safe dish at 350°F (175°C) for about 15-20 minutes, adding a splash of milk or water if it seems a bit thick. You can also microwave it, just stir it halfway through!
Frequently Asked Questions about Creamy Cheesy Beef Rigatoni with Rotel Sauce
Got questions about this amazing dish? I’ve got answers!
Can I make this Creamy Cheesy Beef Rigatoni with Rotel Sauce ahead of time? Absolutely! You can totally make the sauce part ahead of time and store it in the fridge, then cook your pasta and combine them when you’re ready to eat. Or, you can make the whole dish and reheat it later, though the pasta might be a little softer. It’s still delicious though!
What sides go well with this cheesy beef pasta? Oh, this hearty pasta is great on its own, but a simple green salad with a vinaigrette is perfect to cut through the richness. Garlic bread is always a winner too, for soaking up any extra sauce!
How do I adjust the spice level of this Rotel pasta dish? Easy peasy! For more spice, just grab the “hot” Rotel diced tomatoes and green chilies, or even use one with jalapeños. You can also add a pinch of red pepper flakes when you add the chili powder and cumin for an extra kick. If you prefer it milder, just use regular diced tomatoes with no chilies and maybe a tiny pinch of cayenne if you still want a little warmth.
Estimated Nutritional Information
Just a heads-up, the nutrition info for this Creamy Cheesy Beef Rigatoni with Rotel Sauce is an estimate, you know? It really depends on the brands you use and the exact ingredients. But generally, you’re looking at about 650 calories per serving, with around 35g of fat, 30g of protein, and 55g of carbohydrates. It’s definitely a hearty meal!
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Creamy Cheesy Beef Rigatoni: 30 Min Magic
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and flavorful rigatoni pasta dish featuring ground beef, creamy cheese sauce, and spicy Rotel tomatoes.
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
- 1 can (15 oz) tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 1 pound rigatoni pasta, cooked according to package directions
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup heavy cream
Instructions
- Brown ground beef with chopped onion in a large skillet over medium heat. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant.
- Stir in undrained Rotel diced tomatoes and green chilies, tomato sauce, chili powder, and cumin.
- Season with salt and pepper. Bring to a simmer and cook for 10-15 minutes, stirring occasionally.
- Reduce heat to low. Stir in shredded cheddar cheese, Monterey Jack cheese, and heavy cream until cheese is melted and sauce is creamy.
- Add cooked rigatoni pasta to the skillet and toss to coat with the sauce.
- Serve hot.
Notes
- For a spicier dish, use a can of Rotel with jalapeños.
- Add a pinch of red pepper flakes for extra heat.
- Garnish with fresh cilantro or parsley if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 8g
- Sodium: 950mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 120mg
Keywords: creamy beef rigatoni, cheesy pasta, beef dinner, Rotel pasta, one-pot pasta, comfort food