Description
A rich and comforting pasta dish made with seasoned ground beef, creamy cheese sauce, and zesty tomatoes with green chilies. Perfect for busy weeknights or family dinners.
Ingredients
12 oz (340 g) penne pasta
1 lb (450 g) ground beef
1 tablespoon olive oil
1 small yellow onion, diced (about 1 cup / 150 g)
3 cloves garlic, minced
1 can (10 oz / 285 g) Rotel diced tomatoes with green chilies, undrained
1 cup (240 ml) beef broth
1 cup (240 ml) heavy cream
4 oz (115 g) cream cheese, cubed
2 cups (200 g) shredded cheddar cheese
1 teaspoon paprika
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon chili powder (optional)
2 tablespoons chopped fresh parsley (optional)
Instructions
Cook pasta in salted boiling water until al dente. Reserve ½ cup (120 ml) pasta water, then drain.
Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned. Drain excess grease.
Add diced onion and cook until softened. Stir in garlic and cook until fragrant.
Add Rotel, beef broth, paprika, Italian seasoning, salt, pepper, and chili powder. Simmer for 5 minutes.
Stir in heavy cream and cream cheese. Cook on medium-low heat until smooth.
Add shredded cheddar and stir until melted.
Toss cooked pasta into the sauce. Add reserved pasta water as needed for desired consistency.
Garnish with parsley and serve warm.
Notes
For a smoother sauce, use freshly shredded cheese.
To make it spicier, add red pepper flakes.
Store leftovers in an airtight container for up to 3 days.
Add a splash of milk or broth when reheating to maintain creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes