Cheesy Rotel Pasta Bake is everything a comfort food lover dreams of—melty, hearty, and packed with bold, satisfying flavor. Before we get into the recipe, I just want to say how much I appreciate you stopping by! Whether you’re planning a weeknight dinner or feeding a crowd, you’re going to love how simple and crowd-pleasing this dish is. It’s a one-pan wonder that brings warmth, flavor, and just the right amount of spice to your table. Let’s get cooking—this cheesy masterpiece won’t make itself!
Ingredients
For this deliciously cheesy, slightly spicy bake, here’s what you’ll need:
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1 pound ground beef
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1 pound ground sausage
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12 ounces penne pasta, cooked and drained
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½ yellow onion, diced
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1 red bell pepper, diced
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1 yellow bell pepper, diced
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2 (10 oz) cans Rotel, undrained
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16 ounces Velveeta cheese, cubed
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½ cup milk
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1 teaspoon onion powder
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1 teaspoon garlic powder
How to Make Cheesy Rotel Pasta Bake
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Cook your pasta according to package instructions. Drain and set aside.
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In a large skillet, heat over medium-high. Add ground beef, sausage, bell peppers, and onions.
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Cook until the meat is no longer pink, and vegetables are tender. Drain any excess grease.
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Sprinkle in onion powder and garlic powder. Give it a stir.
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Add in the Rotel (with all that flavorful juice!), milk, and Velveeta. Stir well and cover.
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Let the cheese melt slowly, stirring occasionally. (This is when the magic happens—the smell is AMAZING!)
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Once the sauce is smooth and dreamy, add the cooked pasta and stir until everything’s well coated.
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Serve hot and dig in!
Helpful Tips
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Don’t rush the cheese melting. Let it go low and slow so it blends perfectly.
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Dice your peppers and onions evenly to ensure every bite is balanced.
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For extra creaminess, add a splash more milk if your sauce gets too thick.
Substitutions & Variations
I promised you versatile, and here’s proof!
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Meatless Monday? Skip the meat and add black beans or mushrooms for a hearty veg version.
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Spice it up! Toss in a dash of cayenne or some chopped jalapeños if you like a kick.
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Swap the pasta. Penne works great, but rotini or elbow macaroni are equally delish.
Storage Instructions
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Refrigerate: Keep leftovers in a sealed container in the fridge for up to 4 days.
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Reheat: Microwave individual servings or reheat in a pot over low heat with a splash of milk.
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Freeze: This dish freezes beautifully! Just let it cool completely before storing in freezer-safe containers. Thaw overnight and reheat as above.
More Comforting Recipes You’ll Love
Frequently Asked Questions
Can I use another type of cheese?
Absolutely! Cheddar or Monterey Jack melt beautifully. Just note it might not be as smooth as Velveeta.
Can I make this ahead?
Yes! Assemble it, cover, and refrigerate. Reheat: Warm slowly on the stovetop or in the oven, adding a little milk to keep it creamy.
What is Rotel?
Rotel is a canned blend of diced tomatoes and green chilies that adds zesty flavor to any dish. It adds that signature zesty flavor to this dish!
Can I use turkey or chicken instead of beef and sausage?
Absolutely. Ground turkey or chicken are great leaner alternatives and still soak up all that amazing Rotel flavor.
Conclusion
There’s something about a cheesy, hearty pasta dish that just feels like home, isn’t there? This Cheesy Rotel Pasta Bake isn’t just dinner—it’s comfort in a bowl, it’s the happy sigh after a long day, it’s the second helping you didn’t think you’d want… but oh, you do.
I truly hope this dish brings warmth and smiles to your table like it has to mine. Cooking is more than just feeding ourselves—it’s a way to connect, to share, to create tiny delicious memories with the ones we love.
Happy cooking.
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Cheesy Rotel Pasta Bake – Easy Weeknight Comfort Food
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
Cheesy Rotel Pasta Bake is the ultimate comfort food—melty Velveeta, hearty beef and sausage, and a zesty Rotel kick all in one skillet! Perfect for busy weeknights or feeding a crowd, this easy, cheesy pasta dish brings warmth, flavor, and smiles to the table.
Ingredients
1 pound ground beef
1 pound ground sausage
12 ounces penne pasta, cooked and drained
½ yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 (10 oz) cans Rotel, undrained
16 ounces Velveeta cheese, cubed
½ cup milk
1 teaspoon onion powder
1 teaspoon garlic powder
Instructions
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Cook your pasta according to package instructions. Drain and set aside.
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In a large skillet, heat over medium-high. Add ground beef, sausage, bell peppers, and onions.
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Cook until the meat is no longer pink, and vegetables are tender. Drain any excess grease.
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Sprinkle in onion powder and garlic powder. Give it a stir.
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Add in the Rotel (with all that flavorful juice!), milk, and Velveeta. Stir well and cover.
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Let the cheese melt slowly, stirring occasionally. (This is when the magic happens—the smell is AMAZING!)
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Once the sauce is smooth and dreamy, add the cooked pasta and stir until everything’s well coated.
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Serve hot and dig in!
Notes
For extra creaminess, add a splash more milk while melting the cheese.
Want a vegetarian version? Swap the meat for black beans or mushrooms.
This dish freezes well—perfect for make-ahead meals!
Adjust the spice by using hot Rotel or adding cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 generous bowl
- Calories: 620
- Sugar: 5g
- Protein: 29g
- Cholesterol: 95mg