Description
Rotel Spaghetti is a quick and comforting Southern-style pasta packed with a creamy blend of melty Velveeta cheese, zesty Rotel tomatoes, savory ground beef or turkey, and just a hint of spice. This cheesy, crowd-pleasing dish is perfect for busy weeknights and family dinners.
Ingredients
Scale
Pasta
- 12 oz spaghetti
Sauté & Protein
- 1 tablespoon olive oil
- 1 lb ground beef or ground turkey
- 1/2 medium onion, diced
- 2 cloves garlic, minced
Sauce
- 1 (10 oz) can Rotel (diced tomatoes with green chilies), undrained
- 8 oz Velveeta cheese, cubed
- 1/4 cup milk (optional, for creaminess)
- Salt and pepper, to taste
Garnish (Optional)
- Chopped fresh parsley, for garnish
Instructions
- Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Drain well and set aside.
- Sauté Onion and Garlic: Meanwhile, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2–3 minutes until translucent and softened. Stir in the minced garlic and sauté for 30 seconds until fragrant.
- Brown the Protein: Add the ground beef or ground turkey to the skillet. Cook, breaking up the meat with a spoon, until browned and cooked through. Drain excess fat if needed to avoid a greasy sauce.
- Simmer with Rotel: Stir in the can of Rotel (including juices) and let the mixture simmer for 2–3 minutes, allowing the flavors to meld and some liquid to reduce.
- Add Cheese and Melt: Reduce the heat to low, then add the cubed Velveeta cheese. Stir occasionally until the cheese is fully melted and the sauce is completely smooth. If the sauce is too thick, add a splash of milk for creaminess and to help it coat the pasta more evenly.
- Combine with Spaghetti: Add the drained spaghetti to the cheesy meat sauce. Toss or stir gently until the pasta is well coated and heated through. Season with salt and pepper to taste.
- Garnish and Serve: Transfer the Rotel spaghetti to serving bowls or a large platter. Garnish with chopped fresh parsley if desired. Serve hot and enjoy this creamy, cheesy comfort food!
Notes
- You can swap Velveeta for cubed cheddar or American cheese for a different flavor or if you prefer less processed cheese.
- Make it spicier by using Hot Rotel or adding red pepper flakes.
- Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a splash of milk if needed to restore creaminess.
- This dish also works with other pasta shapes like penne or rotini.
- For a lighter version, use ground turkey and low-fat cheese.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Southern, American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 460 kcal
- Sugar: 5 g
- Sodium: 1020 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 65 mg