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Creamy Rotel pasta with ground beef in a white skillet with a wooden spoon

One Skillet Rotel Pasta with Ground Beef

This creamy one skillet Rotel pasta cooks penne right in a seasoned beef, Rotel, and broth sauce, then finishes with cream cheese, whole milk, and sharp cheddar. One pan, about 35 minutes.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Serving Size 6

Equipment

  • Large deep skillet (12-inch) or 5-quart sauté pan with lid

Ingredients

  • 1 pound lean ground beef
  • 1 tablespoon dried minced onion
  • 1 ½ teaspoons dried minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • 4 cups beef broth
  • 2 cans 10 ounces each Rotel, undrained
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt plus more to taste
  • ½ teaspoon black pepper
  • 1 pound penne pasta uncooked
  • 8 ounces cream cheese cubed and softened
  • ¾ cup whole milk
  • 2 cups freshly grated sharp cheddar cheese
  • Fresh cilantro and sliced jalapeños for garnish (optional)

Instructions

  • Add the ground beef to a large, deep skillet over medium-high heat. Cook, crumbling, until no longer pink, about 7 minutes.
  • Stir in the dried minced onion, dried minced garlic, chili powder, paprika, and cumin. Cook 30 seconds, until fragrant.
  • Add the beef broth, Rotel with juices, Worcestershire sauce, salt, and pepper. Scrape up any browned bits and bring to a boil.
  • Stir in the penne, pressing it under the liquid. Cover, reduce heat to medium-low, and simmer 12 to 15 minutes, stirring every 3 to 4 minutes, until the pasta is al dente and most of the liquid is absorbed. Add a splash of broth or water if it gets dry.
  • Reduce heat to low. Stir in the cream cheese until melted, then stir in the whole milk. Do not let it boil.
  • Remove from heat and stir in the cheddar until melted. Rest 5 minutes to thicken. Taste for salt and garnish with cilantro and jalapeños.

Notes

  • The pasta's starch thickens the sauce, so no cornstarch is needed.
  • Low heat after adding the milk keeps the sauce from curdling with the acidic Rotel.
  • Grate cheddar from the block for the smoothest melt.
  • Leftovers keep in the refrigerator up to 4 days. Reheat with a splash of milk.