Description
A creamy, cheesy, flavor-packed pasta dish loaded with seasoned meat, zesty tomatoes with green chilies, and melty cheddar for the ultimate weeknight comfort meal.
Ingredients
12 ounces (340 g) penne or rotini pasta
1 pound (450 g) lean ground beef or ground turkey
1 tablespoon (15 ml) olive oil
1 small yellow onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 can (10 ounces / 283 g) diced tomatoes with green chilies
1 can (14.5 ounces / 411 g) diced tomatoes
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
1 cup (240 ml) beef or chicken broth
4 ounces (113 g) cream cheese
1 cup (240 ml) heavy cream
2 cups (200 g) shredded sharp cheddar cheese
1 cup (100 g) shredded Monterey Jack cheese
½ cup (120 ml) reserved pasta water
Fresh cilantro and sliced green onions for garnish (optional)
Instructions
Cook pasta in salted boiling water until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
In a large skillet, heat olive oil and brown ground meat for 6–8 minutes. Drain excess grease if needed.
Add diced onion and cook until softened. Stir in garlic and cook 30 seconds.
Add diced tomatoes with chilies, diced tomatoes, chili powder, cumin, smoked paprika, salt, pepper, and broth. Simmer 5–7 minutes.
Reduce heat and stir in cream cheese and heavy cream until smooth.
Add shredded cheddar and Monterey Jack, stirring until melted.
Fold in cooked pasta, adding reserved pasta water as needed to loosen sauce. Simmer 2–3 minutes.
Garnish with cilantro and green onions before serving.
Notes
Use freshly shredded cheese for best melting results. Adjust spice level by selecting mild or hot diced tomatoes with green chilies. Add black beans or corn for extra texture and flavor. Store leftovers refrigerated for up to 4 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes