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Cheesy Rotel Spaghetti

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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!
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 548
Ingredients Method Nutrition Notes

Ingredients
  

  • 12 oz spaghetti
  • 1 lb ground beef 85/15
  • 1 small yellow onion diced
  • 3 cloves garlic minced
  • 1 can Rotel Original diced tomatoes and green chiles 10 oz, undrained
  • ½ cup low sodium chicken broth
  • 4 oz cream cheese softened and cubed
  • 4 oz Velveeta cubed
  • 1 cup sharp cheddar cheese freshly shredded
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ¼ teaspoon salt or to taste

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Add the drained spaghetti to the skillet and toss until every strand of pasta is well coated in the sauce.
  7. 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.

Nutrition

Calories: 548kcalCarbohydrates: 52gProtein: 31gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 92mgSodium: 712mgPotassium: 498mgFiber: 3gSugar: 5gVitamin A: 620IUVitamin C: 8mgCalcium: 285mgIron: 3mg

Notes

Make it lighter: Swap the ground beef for ground turkey and use reduced-fat cream cheese and reduced-sodium chicken broth to make this a more nutritious option for your family without sacrificing any of the flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of chicken broth to loosen the sauce, or reheat in the microwave in 60-second intervals stirring in between.
Spice level: This recipe as written is very mild and family friendly. For more heat, use Hot Rotel, add ¼ teaspoon of red pepper flakes to the sauce, or swap the ground beef for a spicy Italian sausage.

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