This Rotel Pasta is exactly the kind of dinner you want waiting for you after a long day. Seasoned ground beef simmers in a creamy sauce loaded with Rotel, cheddar, and Velveeta, then gets tossed with pasta so every bite is rich and cheesy with just enough kick.
The slow cooker does most of the work, so it's an easy one to start in the afternoon and pretty much forget about until dinner.
I love how a can of Rotel, pasta, and a few kinds of cheese turn into a full dinner in no time at all! This Rotel pasta recipe is also perfect when I know we'll want leftovers for the next day, since it reheats well and the flavor only gets better.
I also love that you can adjust the spice level depending on who's eating, just by changing up the can of Rotel that you buy!
Ingredients
I always use lean ground beef, but ground turkey or ground chicken work great if you want to lighten it up a bit.
The recipe calls for Rotel Original, but Rotel actually comes in three heat levels, so just pick the one that fits your family. There's a mild version made with green chilies, a version with jalapeños that has a little more kick, and a hot version made with habaneros.
I'd start with mild if you're cooking for kids or spice-sensitive eaters and save the hot one for a crowd that likes heat. This is the same advice I give for other recipes with Rotel like Slow Cooker Chili Cheese Enchilada Bake and One Pot Sausage and Kale Pasta.
For the shredded cheddar that gets stirred in at the end, buy a block and shred it yourself if you have a few extra minutes. Pre-shredded bags are coated in a starch that keeps the shreds from clumping in the bag, but it also prevents it from melting smoothly.
Cavatappi is my favorite shape for this recipe because the corkscrew twists trap the sauce so well, but rotini, shells, or campanelle would all work if that's what's in your pantry.
See recipe card for quantities.
Make it Gluten-Free
This recipe is easy to make gluten-free. Swap the cavatappi for your favorite gluten-free pasta shape, and keep a close eye on the cook time since gluten-free pasta can go from al dente to mushy fast.
Double-check the labels on your beef broth and cheddar cheese soup too, since some brands add ingredients that contain gluten and it varies between manufacturers.
How to Make Rotel Pasta in a Slow Cooker
- Brown and season the beef. Cook the ground beef in a large skillet over medium heat until browned, breaking it into crumbles as it cooks. Season with the salt, pepper, garlic powder, and onion powder.
- Cook the onion and garlic. Add the diced onion and cook for 3 to 4 minutes until softened, then stir in the minced garlic and cook another 30 seconds. Drain off any excess grease.
- Cook the sauce. Transfer the beef mixture to a 6-quart slow cooker. Add the Rotel, beef broth, cheddar cheese soup, Velveeta, and cream cheese, and stir gently to combine. Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 hours.
- Cook the pasta and combine. While the sauce finishes, cook the cavatappi according to the package directions until al dente, then drain. Add the drained pasta to the slow cooker along with the shredded cheddar.
- Add cheese and finish. Stir until the cheese melts and the pasta is completely coated in sauce. Cover and cook for an additional 10 to 15 minutes. Sprinkle with chopped green onions right before serving.
Equipment
I use a 6-quart slow cooker for this recipe, which gives the pasta enough room to stir in at the end without overflowing.
I brown my beef in a heavy skillet since a heavier pan browns meat more evenly than a thin nonstick skillet.
Pro Tips
- Let the Velveeta and cream cheese sit out for 15 to 20 minutes while you brown the beef. Cold cheese straight from the fridge melts unevenly and is more likely to leave lumps in the sauce.
- Try to resist lifting the lid too often while it cooks. Every peek lets heat escape and can add extra time before the sauce is fully melted.
- If the sauce looks a little broken or grainy after the cheese melts, whisk in a splash of warm beef broth to smooth it back out.
- Taste the sauce before you stir in the pasta and add salt if it needs it. Cheddar soup varies in sodium depending on the brand.
- Let the finished dish sit for about 5 minutes before serving. The sauce thickens up a bit more as it rests.
Variations
Once you've made this pasta with Rotel a time or two, it's easy to switch things up depending on what your family likes.
- Rotel Chicken Pasta: Swap the ground beef for shredded rotisserie chicken or ground chicken, stirred in when you add the Rotel and broth.
- Extra Spicy Version: Use hot Rotel and swap half of the cheddar for pepper jack.
- Baked Casserole Version: Transfer the finished pasta to a greased 9x13 baking dish, top with extra shredded cheese, and broil for a few minutes until bubbly and golden.
- Veggie-Loaded Version: Stir in a cup of frozen corn or diced bell pepper during the last 30 minutes of cooking for more color and nutrition.
Storage
Store any extra in the fridge in an airtight container for up to 3 to 4 days. The sauce thickens quite a bit as it sits, so add a splash of beef broth or milk when you reheat it on the stove or in the microwave to loosen it back up.
I don't recommend freezing this one. Cream cheese and Velveeta based sauces tend to turn grainy and separate once they thaw, so it's really best enjoyed fresh or as leftovers.
FAQ
Sure! Brown the beef, onion, and garlic in a large pot, then add the Rotel, broth, cheddar soup, Velveeta, and cream cheese. Simmer on low for about 15 minutes, stirring occasionally, until the cheese melts, then stir in the cooked pasta and shredded cheddar.
You can make the beef and sauce a day ahead and refrigerate it, then reheat it in the slow cooker on low before boiling your pasta and stirring everything together.
This usually happens when the sauce cooks too hot or the cheese gets stirred too hard. Keep the slow cooker on LOW and stir gently rather than vigorously so everything melts together smoothly.
More Incredible Pasta Recipes
Looking for other easy pasta recipes like this? Try these:
Slow Cooker Rotel Pasta
Ingredients
- 2 pounds lean ground beef
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 small onion diced
- 1 Tablespoon minced garlic
- 10 ounces Rotel Original undrained
- 2 cups beef broth
- 10.5 ounces cheddar cheese soup
- 8 ounces Velveeta cheese cubed
- 4 ounces cream cheese cubed
- 2 cups sharp cheddar cheese freshly shredded
- 12 ounces cavatappi pasta
- 2 Tablespoons green onions chopped
Instructions
- Cook the ground beef in a large skillet over medium heat until browned, breaking it into crumbles. Season with the salt, pepper, garlic powder, and onion powder.
- Add the diced onion and cook 3 to 4 minutes until softened, then stir in the garlic and cook 30 seconds. Drain any excess grease.
- Transfer the beef mixture to a 6-quart slow cooker. Add the Rotel, beef broth, cheddar cheese soup, Velveeta, and cream cheese, and stir gently to combine.
- Cover and cook on LOW for 3 to 4 hours or on HIGH for 2 hours, stirring once or twice, until the cheeses have melted into a smooth sauce.
- Meanwhile, cook the cavatappi according to the package directions until al dente, then drain.
- Add the drained pasta to the slow cooker and stir in the shredded cheddar until melted and the pasta is fully coated.
- Cover and cook an additional 10 to 15 minutes.
- Sprinkle with green onions before serving.
Notes
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Karen Kelly
Karen Kelly is a nationally syndicated food and travel writer, founder of Seasonal Cravings, and co-founder of The Roam Report. She develops approachable seasonal recipes and covers travel and lifestyle trends. Her work has appeared in numerous media outlets, including Yahoo, Taste of Home, Apple News, NBC, FOX, and other national and regional publications.
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