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Best Cheesy Rotel Pasta Bake

Best Cheesy Rotel Pasta Bake

The Best Cheesy Rotel Pasta Bake is your new go-to weeknight dinner, offering a simple yet incredibly satisfying meal that’s packed with flavor and minimal fuss. This recipe is a lifesaver for busy families, transforming pantry staples into a comforting casserole that’s as easy to make as it is delicious.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound dried pasta (such as elbow macaroni, rotini, or penne)
  • 1 tablespoon olive oil
  • 1 pound ground beef or ground turkey
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of cheddar cheese soup
  • 2 (10 ounce) cans diced tomatoes and green chilies (Rotel), undrained
  • 1 cup milk
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • to taste salt and black pepper
  • 2 cups shredded cheddar cheese, divided
Optional toppings
  • chopped fresh cilantro
  • sliced jalapeños
  • sour cream
  • crushed tortilla chips

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • 9x13 inch baking dish

Method
 

  1. Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the dried pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
    1 pound dried pasta (such as elbow macaroni, rotini, or penne)
  2. While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground beef (or turkey) and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Add the chopped yellow onion to the skillet with the browned meat and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
    1 tablespoon olive oil, 1 pound ground beef or ground turkey, 1 medium yellow onion, finely chopped, 2 cloves garlic, minced
  3. Reduce the heat to medium-low. Stir in the condensed cream of mushroom soup, condensed cream of cheddar cheese soup, and the two cans of Rotel (undrained). Add the milk, chili powder, and cumin. Stir well to combine all the ingredients.
    1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10.75 ounce) can condensed cream of cheddar cheese soup, 2 (10 ounce) cans diced tomatoes and green chilies (Rotel), undrained, 1 cup milk, 1 teaspoon chili powder, 1/2 teaspoon cumin
  4. Season the sauce with salt and black pepper to taste. Remember that the Rotel and condensed soups already contain salt, so taste before adding too much. Stir in 1 cup of the shredded cheddar cheese until it’s melted and the sauce is smooth and creamy.
    to taste salt and black pepper, 2 cups shredded cheddar cheese, divided
  5. Add the drained, cooked pasta to the skillet with the sauce. Stir gently to coat the pasta evenly.
    1 pound dried pasta (such as elbow macaroni, rotini, or penne)
  6. Pour the pasta mixture into a greased 9x13 inch baking dish. Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top of the pasta.
    2 cups shredded cheddar cheese, divided
  7. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are beginning to brown.
  8. Let the Best Cheesy Rotel Pasta Bake rest for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and ensuring all those delicious flavors meld together. Serve hot, garnished with your favorite optional toppings like fresh cilantro, sliced jalapeños, a dollop of sour cream, or crushed tortilla chips for an extra crunch.
    chopped fresh cilantro, sliced jalapeños, sour cream, crushed tortilla chips

Notes

Allow the pasta bake to cool completely before storing. Keep leftovers in an airtight container in the refrigerator for 3-4 days. For longer storage, freeze for up to 2-3 months. Reheat individual portions in the microwave or larger portions in a 350°F (175°C) oven.