Cheesy Rotel Pasta Bake
This Cheesy Rotel Pasta Bake is SO EASY! Creamy, spicy, and cheesy comfort food perfect for busy weeknights or casual dinners.
Equipment
- Large Pot
- Skillet
- Mixing Bowl
- Baking Dish (9x13 inch recommended)
- Cheese Grater
- Wooden Spoon or Spatula
Ingredients
- 2 cups rotini pasta
- 1 lb ground beef
- 10 oz diced tomatoes with green chiles (Rotel) 1 can
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup sour cream
- 1/2 cup chopped onion
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chili powder
- salt to taste
- pepper to taste
- 1/2 cup turkey bacon cooked and crumbled
Instructions
- Bring a large pot of salted water to a boil. Add 2 cups of rotini pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain well and set aside.
- In a large skillet over medium heat, add the ground beef and chopped onion. Cook, breaking up the meat with a spoon, until the beef is browned and the onions are soft and translucent. Drain any excess fat to keep the dish light.
- Sprinkle 1 tsp garlic powder, 1 tsp onion powder, 1 tsp chili powder, salt, and pepper over the browned beef. Stir well to combine and let the spices toast slightly, about 1-2 minutes.
- Pour in the entire can of diced tomatoes with green chiles (Rotel), stirring to mix. Allow the mixture to simmer for 5 minutes so the flavors meld beautifully.
- In your mixing bowl, combine the cooked pasta, beef and tomato mixture, 1 cup shredded cheddar, 1 cup shredded Monterey Jack, and 1 cup sour cream. Stir gently but thoroughly until everything is evenly coated.
- Cook turkey bacon until crispy, then crumble it into small pieces. This will add a satisfying crunch and subtle smoky flavor to the bake.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle the crumbled turkey bacon evenly over the top. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until the cheese is bubbly and golden brown on top.
- Let the pasta bake cool for a few minutes before serving. This helps it set and makes scooping easier. Dive into cheesy, spicy goodness with every forkful!
Notes
- Cook the rotini pasta just until al dente to prevent it from becoming mushy after baking.
- Drain excess fat from browned beef to keep the dish from becoming greasy.
- Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version.
- Use Greek yogurt instead of sour cream for a healthier alternative with added protein.
- Leftovers store well refrigerated for up to 3 days or frozen for up to 2 months.