Description
Make this easy and delicious Rotel Pasta recipe in just 40 minutes! Featuring a cheesy, spicy blend of sausage, ground beef, veggies, and Rotel tomatoes, it’s the ultimate comfort food for busy weeknights.
Ingredients
Units
Scale
- 12 ounces Rotini Pasta, cooked and drained
- 1 pound Sausage
- 1 pound Ground Beef
- 1/2 Yellow Onion, diced
- 1 Red Bell Pepper, diced
- 1 Yellow Bell Pepper, diced
- 1 tsp Onion Powder
- 1 tsp Garlic Powder
- 2 (10 oz) cans Rotel, undrained
- 16 ounces Velveeta Cheese, cubed
- 1/2 cup Milk
- Chopped Fresh Parsley, for garnish
Instructions
- Bring a large pot of water to boil and cook rotini pasta according to package instructions. Drain and set aside.
- In a large skillet, cook sausage and ground beef over medium heat until browned. Crumble the meat as it cooks, then drain excess grease.
- Add diced onion, red bell pepper, and yellow bell pepper to the skillet. Sauté for 5-7 minutes until softened and onion is translucent.
- Stir in onion powder and garlic powder, mixing to coat evenly.
- Pour in undrained Rotel and stir to combine with the meat and vegetables.
- Add cubed Velveeta cheese and gradually stir in the milk. Reduce heat to low and stir until cheese is melted and sauce is smooth.
- Add cooked pasta to the skillet and stir until well coated with the sauce.
- Serve hot, garnished with chopped fresh parsley if desired.
Notes
- For extra heat, use hot Rotel or add a pinch of cayenne pepper.
- Swap Velveeta for your favorite shredded cheese blend if preferred.
- This dish reheats well—store leftovers in an airtight container for up to 3 days.
- Try using shell or penne pasta instead of rotini for a different texture.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 849
- Sugar: 6g
- Sodium: 1150mg
- Fat: 52g
- Saturated Fat: 24g
- Unsaturated Fat: 24g
- Trans Fat: 1g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 41g
- Cholesterol: 135mg