Description
A creamy, spicy pasta loaded with melted cheese, seasoned beef, and Rotel tomatoes — pure comfort in a casserole dish!
Ingredients
Scale
- 12 oz penne pasta
- 1 lb ground beef
- 1 can Rotel tomatoes with green chilies (10 oz)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella
- ½ cup cream cheese
- ½ cup milk or heavy cream
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Preheat oven to 375°F and cook pasta until al dente; drain and set aside.
- In a skillet, brown ground beef with garlic powder, salt, pepper, and paprika. Drain excess fat.
- Stir in Rotel tomatoes, cream cheese, and milk; simmer until creamy and smooth.
- Add cooked pasta and half of both cheeses; mix to combine.
- Pour into a greased baking dish and top with remaining cheddar and mozzarella.
- Bake uncovered for 15–20 minutes until bubbly and golden on top.
- Garnish with parsley and serve hot for a cheesy, zesty meal.
Notes
- For a spicier dish, use hot Rotel tomatoes.
- Feel free to substitute ground turkey for a leaner option.
- This dish can be made ahead and stored in the refrigerator before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg