This Cheesy Rotel Spaghetti is a creamy, beefy, and slightly spicy pasta dish that the whole family will absolutely devour. Tender spaghetti is tossed with a rich, velvety cheese sauce loaded with seasoned ground beef and zesty Rotel tomatoes. It comes together so fast and tastes like pure comfort in every single bite!
A Deliciously Easy Spaghetti Recipe
This is one of those recipes that has been on repeat in my house for years. I literally cannot make it without someone asking for seconds. If you love a good creamy pasta dish — think my Baked Spaghetti or Easy Baked Ziti — then this one is going right to the top of your weeknight dinner rotation. It’s budget friendly, it uses simple ingredients, and dinner is on the table in about 30 minutes. Serve it with some Garlic Bread and a simple salad and you have a complete, satisfying meal!
The Rotel tomatoes are the secret weapon here. They add just the right amount of zest and a tiny hint of heat without making it spicy at all. And that cream cheese? It melts right into the sauce and makes everything so unbelievably creamy. This one is a keeper!
Frequently Asked Questions
Can I use a different pasta?
Absolutely! You can use linguine, fettuccine, or even penne in place of spaghetti. Just use the same amount and cook it according to the package directions. Any pasta that can hold onto a creamy sauce will work beautifully here.
What kind of Rotel should I use?
I use the Original Rotel diced tomatoes and green chiles. If you have picky eaters or little ones, go with the Mild version. If your family likes a bit more kick, try the Hot version. Use what works best for your family!
Can I use ground turkey instead of ground beef?
Yes, of course. Whatever you prefer. Ground pork or Italian sausage also work great here. Want an extra kick? Try using a half pound of ground beef and a half pound of spicy Italian sausage. So good!
Can I make this ahead of time?
Yes! You can brown your ground beef and make the sauce ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to eat, just cook your spaghetti fresh, toss everything together, and reheat the sauce over low heat. It works perfectly for meal prep!
Can this be frozen?
Yes! This freezes very well. Let it cool completely, then put it in a freezer-safe container or zip-top bag. It will keep for up to 3 months. Thaw it overnight in the refrigerator and reheat on the stovetop over medium-low heat, adding a splash of broth if needed to loosen the sauce.
How do I store leftover Cheesy Rotel Spaghetti?
Allow it to cool fully then put it in a covered container and into the refrigerator where it will keep for up to 3 days. It reheats really well on the stovetop or in the microwave. I actually think the leftovers taste even better the next day — perfect for a work lunch!
Can I add vegetables to this?
Absolutely! Diced bell peppers and onions are great additions. Just cook them right along with your ground beef. Some folks also like adding a handful of fresh spinach at the very end and letting it wilt right into the sauce. It’s a great way to get some extra nutrition in for the family!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- ground beef — I use an 85/15 ground beef for the best flavor. That little bit of fat is where all the good stuff is. You can also use ground turkey, ground pork, or Italian sausage — whatever you prefer or whatever is in your budget.
- spaghetti — a standard 12-ounce box of spaghetti is perfect here. You can swap it for linguine or penne if that’s what you have on hand.
- Rotel diced tomatoes and green chiles — the star ingredient! Use Original, Mild, or Hot depending on your family’s spice preference. Do not drain it — all that liquid is going right into your sauce.
- cream cheese — this is what makes the sauce incredibly creamy and rich. Let it soften at room temperature before you start cooking so it melts into the sauce more easily.
- chicken broth — this helps create the sauce and keeps everything from being too thick. Use low or no sodium options if you want to keep the salt content down.
- onion — adds a great savory depth of flavor to the beef. If you really don’t like onion, you can leave it out or use a teaspoon of onion powder instead.
- garlic — freshly minced garlic or the jarred minced garlic both work perfectly here. Whatever is easiest for you!
- shredded cheddar cheese — I like a sharp cheddar for that bold cheesy flavor. Shred your own for the best melt or use store-bought pre-shredded for convenience.
- Velveeta cheese — I know, I know! But a small amount of Velveeta adds that perfectly smooth, creamy melt that makes this sauce so irresistible. It’s totally worth it!
- Italian seasoning, garlic powder, salt and pepper — use any combination of seasonings you prefer. A little bit of smoked paprika is also a great addition here.
How to Make Cheesy Rotel Spaghetti
Bring a large pot of salted water to a boil and cook your spaghetti according to package directions until al dente. You want a little bit of bite left in the pasta since it will continue cooking slightly in the sauce. Reserve about ½ cup of the pasta water before draining — just set it aside in case you need it to loosen your sauce. Drain the spaghetti well and set aside.
While the pasta is cooking, heat a large skillet or Dutch oven over medium-high heat. Brown your ground beef along with the diced onion, breaking up the meat as it cooks. Cook until the beef is thoroughly browned and the onion is soft and translucent. Add your minced garlic and cook for another 30 seconds or so. Drain the excess grease from the pan and put the pan back on the stove over medium heat.
Add your chicken broth to the pan and use a wooden spoon to scrape up any of those browned bits off the bottom of the pan — that’s pure flavor right there! Pour in the entire can of Rotel (do not drain it) and stir to combine. Bring the mixture to a gentle simmer.
Now add the softened cream cheese and the Velveeta, cut into small cubes. Stir continuously until both cheeses are completely melted and the sauce is smooth and creamy. This only takes a couple of minutes. Add the Italian seasoning, garlic powder, salt and pepper. Keep tasting the sauce and adjusting seasoning until it’s just right. If it gets too thick, add a little splash of that reserved pasta water or more chicken broth.
Add your cooked, drained spaghetti directly into the skillet with the sauce. Toss everything together until every strand of pasta is coated in that gorgeous cheesy sauce. Remove from heat and top with your shredded cheddar cheese. Let it sit for about 2 minutes so the cheese gets nice and melty on top. Then serve it up immediately!
Pro Tips for the Best Cheesy Rotel Spaghetti
- Don’t overcook your pasta. Pull your spaghetti out of the water when it is still just slightly al dente — just a tiny bit of firmness when you bite it. It will finish cooking right in that warm sauce and end up perfectly tender without being mushy.
- Soften your cream cheese first. I can’t stress this enough! Take it out of the refrigerator about 30 minutes before you start cooking. Soft cream cheese melts into the sauce so much more smoothly and you won’t end up with any lumps.
- Reserve that pasta water! Before you drain your spaghetti, scoop out about ½ cup of that starchy pasta water. It’s the secret ingredient for loosening up a sauce that has gotten a little too thick. Add it in one tablespoon at a time.
- Use freshly shredded cheese when possible. Pre-shredded bagged cheeses have anti-caking agents added to them which can sometimes prevent them from melting as smoothly. Shredding a block of cheddar yourself only takes a couple of minutes and makes a real difference in the sauce texture.
- Don’t skip the Velveeta. I know it might seem a little old-school but a small amount of Velveeta is truly what gives this sauce that perfectly smooth, luscious, creamy consistency. It’s a humble ingredient but it does big things here!
What to Serve with Cheesy Rotel Spaghetti
This dish is hearty and filling enough to stand completely on its own but I love rounding it out into a full family meal. Here are some of my favorite sides to serve alongside it:
- Garlic Bread or Butter Swim Biscuits
- A simple green salad with Italian dressing
- Steamed broccoli or roasted green beans
- Italian Green Beans
- Maple Glazed Carrots
Storage Instructions
Refrigerator: Allow leftovers to cool completely and store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a small splash of chicken broth or in the microwave in 60-second intervals, stirring between each one.
Freezer: This recipe freezes really well! Store in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. The sauce may look a little separated after thawing but just stir it over low heat and it will come right back together.
Cheesy Rotel Spaghetti
Ingredients
Method
- Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve ½ cup pasta water, then drain the spaghetti well and set aside.
- While pasta cooks, heat a large deep skillet or Dutch oven over medium-high heat. Add ground beef and diced onion. Brown the beef, breaking it into crumbles, until fully cooked and the onion is soft, about 7-8 minutes. Add minced garlic and cook for 30 seconds. Drain excess grease and return the pan to medium heat.
- Pour in ½ cup chicken broth and scrape up any browned bits from the bottom of the pan. Pour in the entire undrained can of Rotel and stir to combine. Bring to a gentle simmer.
- Add the softened cream cheese cubes and Velveeta cubes. Stir continuously over medium-low heat until both cheeses are fully melted and the sauce is completely smooth, about 2-3 minutes.
- Add Italian seasoning, garlic powder, salt and black pepper. Taste the sauce and adjust seasoning as needed. If the sauce is too thick, add the reserved pasta water one tablespoon at a time until you reach your desired consistency.
- Add the drained spaghetti to the skillet and toss until every strand of pasta is well coated in the sauce.
- Remove from heat and top evenly with the shredded cheddar cheese. Let it rest for 2 minutes so the cheese melts. Serve immediately with garlic bread and a salad.
