Description

A comforting and easy family dinner featuring savory ground beef, creamy Rotel tomato sauce, and tender pasta, all baked under a blanket of melted cheese.

Ingredients

Scale

1 lb lean ground beef
1 medium onion, diced
2 cloves garlic, minced
1 can (10 oz) Rotel tomatoes with green chilies, undrained
1 can (10.5 oz) condensed cream of mushroom soup
1 cup heavy cream or a suitable creamy soup broth
2 cups shredded cheddar cheese
12 oz pasta (penne or rotini)
Salt and black pepper to taste
1 tbsp olive oil
2 green onions, chopped (for garnish)

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Instructions

Preheat oven to 375°F (190°C). Cook pasta in salted boiling water until al dente. Drain and set aside.
In a large, oven-safe skillet, heat olive oil over medium heat. Add onion and garlic; sauté until soft, about 3-4 minutes.
Add ground beef, breaking it up. Cook until browned and cooked through. Drain excess fat.
Reduce heat to medium-low. Stir in undrained Rotel tomatoes and cream of mushroom soup.
Pour in creamy soup broth or cream. Bring to a gentle simmer and cook for 5 minutes to thicken slightly.
Remove from heat. Stir in 1 cup of the shredded cheddar cheese until melted. Season with salt and pepper.
Gently fold the cooked pasta into the sauce until fully coated. Top with the remaining 1 cup of cheese.
Bake for 20-25 minutes until cheese is melted, bubbly, and golden. Let rest 5 minutes. Garnish with green onions and serve.

Notes

For a spicier dish, use ‘Hot’ Rotel tomatoes or add a pinch of red pepper flakes.
If you don’t have an oven-safe skillet, transfer the pasta mixture to a greased 9×13 inch baking dish before topping with cheese and baking.
Leftovers can be stored in the refrigerator for 3-4 days and reheat beautifully.

Prep Time: 15 min
Cook Time: 30 min
Category: Main Course
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 600
Sugar: 7g
Sodium: 850mg
Fat: 28g
Saturated Fat: 15g
Carbohydrates: 55g
Fiber: 4g
Protein: 35g