Easy Rotel Pasta Fiesta
A vibrant and hearty dish featuring creamy sauce and zesty Rotel tomatoes, perfect for busy weeknights or family gatherings.
Equipment
- Large Pot
- Large Skillet
- Spatula
Ingredients
Pasta
- 8 ounces Pasta (penne or rotini) Serves as the base of the dish.
Rotel Tomatoes
- 1 can Rotel diced tomatoes with green chilies Approximately 10 ounces.
Cheese
- 1 cup Shredded sharp cheddar cheese Brings creaminess and richness.
- 8 ounces Cream cheese Adds luxurious creaminess.
Aromatics
- 2 cloves Minced garlic Elevates flavor.
- 1 medium Chopped onion Adds sweetness.
- 2 tablespoons Olive oil Used for sautéing.
Seasonings
- to taste Salt
- to taste Pepper
Vegetables
- 1 Diced bell pepper Any color.
Broth
- 1 cup Low-sodium chicken broth Helps create a flavorful sauce.
Instructions
- Boil water in a large pot, adding salt. Cook pasta according to package instructions until al dente.
- Heat olive oil in a large skillet over medium heat. Sauté chopped onion for 3-4 minutes until translucent.
- Add minced garlic and sauté for 1-2 minutes until fragrant.
- Incorporate diced bell pepper and cook for 3-4 minutes until softened.
- Pour in the can of Rotel tomatoes and stir to combine. Allow to bubble gently.
- Add cream cheese and stir until melted and smooth.
- Gradually pour in chicken broth, stirring to create a cohesive sauce.
- Season with salt and pepper to taste. Simmer for 5 minutes.
- Drain pasta and add to the skillet, tossing to coat in the sauce.
- Sprinkle shredded cheddar cheese over the pasta and stir until melted.
- Remove from heat and let sit for a couple of minutes before serving.
Notes
For added protein, consider including cooked chicken or shrimp. Make it vegetarian with chickpeas or black beans. Adjust spice level with jalapeños or cayenne pepper.