Creamy, cheesy, and loaded with juicy tomato and sausage flavor, this Cheesy Rotel Pasta Skillet is comfort food made fast. One-skillet dinners like this are my go-to when I want something hearty without a lot of fuss — and everyone always asks for seconds. Fun fact: Rotel itself started as a convenience innovation — canned diced tomatoes and chiles that instantly add bright, zesty flavor to simple dishes. This skillet takes advantage of that bold flavor to make a creamy, slightly spicy pasta everyone will love.
This recipe is special because it’s simple, quick to prepare, and perfect for feeding hungry families or meal-prepping for the week. If you like one-pot pastas, you’ll also enjoy the textures and flavors here — similar comforting vibes to other skillet meals like the cheesy rotini dishes on the blog. Try it on a busy weeknight and see how fast it disappears. Want more skillet inspiration? Check out this cheesy cajun garlic chicken rotini skillet for another flavor-packed weeknight winner: https://recipesfiber.com/cheesy-cajun-garlic-chicken-rotini-skillet/. Now let’s get cooking — you’re going to love how simple and satisfying this is.
What is Cheesy Rotel Pasta Skillet?
What exactly is a Cheesy Rotel Pasta Skillet? Picture a bubbling, Velveeta-powered cheese sauce hugging penne pasta, studded with browned beef and sausage, sweet bell peppers, and zippy Rotel tomatoes. Why the name? Because Rotel tomatoes are the star and the whole dish cooks up in one skillet — cheesy, saucy, and skillet-perfect. Who came up with the name? Probably someone who knew “the way to a man’s heart is through his stomach.” Want a playful reason it’s called that? Maybe a midnight craver shouted “Rotel!” and the pan answered back with cheese.
If you’re curious and hungry, dive in and try it — this skillet is exactly the kind of easy, crowd-pleasing meal you’ll make again and again.
Why You’ll Love This
- Creamy, comforting, and satisfying: The Velveeta melts into a silky, mild cheese sauce that coats the pasta and meat for an ultra-comforting bite.
- Economical and family-friendly: Ground beef and sausage stretch a little pasta into a filling meal that won’t blow the grocery budget. Leftovers reheat well and can feed a crowd.
- Bold, balanced flavors: The Rotel brings acidity and a mild kick that cuts through the richness, while bell peppers add sweet crunch and color. Top it with chopped green onions or cilantro for freshness.
This dish feels familiar like other popular skillet meals on the site, but it stands out for its creamy texture and quick assembly. If you enjoyed recipes from the pasta category, keep exploring to find more one-pan pasta ideas: https://recipesfiber.com/category/recipes/pasta/. Ready to make it tonight? Let’s go.
How to Make
Quick Overview
This recipe is straightforward and fast. You’ll brown the meat, soften the veggies, melt in Rotel and Velveeta for a creamy sauce, then toss with cooked penne. The standout element is the luscious Velveeta sauce that turns ordinary pasta into something indulgent and spoonable. Prep and cook time total about 30 to 40 minutes, so it’s ideal for busy nights.
Ingredients
- 1 lb ground beef, raw
- 1 lb turkey sausage, raw (or your favorite sausage), casings removed if needed
- 12 oz penne pasta, cooked and drained (about 3 cups cooked)
- 1/2 yellow onion, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 cans (10 oz each) Rotel tomatoes, undrained
- 16 oz Velveeta cheese, cubed (or roughly chopped for faster melting)
- 1/2 cup milk, room temperature or cold
- 1 tsp onion powder
- 1 tsp garlic powder
- Salt and freshly ground black pepper, to taste
- Optional garnish: chopped green onions, cilantro, or a sprinkle of paprika
Directions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente (usually 9 to 11 minutes). Drain and set aside while you finish the sauce.
- Heat a large, heavy skillet over medium-high heat. Add the ground beef and turkey sausage, breaking up the meat with a spatula. Add the diced onion and the diced red and yellow bell peppers. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 7 to 9 minutes. If there’s excess grease, carefully drain it from the skillet.
- Sprinkle in the onion powder and garlic powder. Stir well so the spices cook briefly with the meat and veggies, about 30 seconds to 1 minute.
- Pour the undrained Rotel tomatoes into the skillet along with the milk. Add the Velveeta cubes. Stir to combine, then reduce heat to medium-low, cover the skillet, and let cook for several minutes, stirring occasionally, until the cheese is completely melted and the sauce is smooth. This usually takes 4 to 6 minutes depending on your stove.
- Add the cooked and drained pasta to the skillet. Toss gently but thoroughly so every piece of penne is coated in the creamy Rotel-Velveeta sauce. Season with salt and pepper to taste and warm through for 1 to 2 minutes.
- Spoon into bowls, garnish if desired, and enjoy while hot.
What to Serve With
- Simple green salad with tangy vinaigrette to cut the richness
- Garlic bread or warm dinner rolls for sopping up extra sauce
- Roasted vegetables such as broccoli or Brussels sprouts for added fiber
- Pickled jalapeños or hot sauce for anyone who wants an extra kick
- Iced tea, lemonade, or a light beer for a casual pairing
Top Tips for Perfecting
- Swap or mix proteins: Use all ground beef, all sausage, or try smoked kielbasa for a different flavor profile.
- Cut the Velveeta into small cubes for faster, more even melting.
- If the sauce is too thick, add a splash more milk or reserved pasta water to loosen it.
- Avoid overcooking the pasta — al dente holds up best when tossed with the hot sauce.
- Taste before adding salt; Rotel and Velveeta already contribute saltiness.
- For a fresher finish, stir in chopped cilantro or green onions just before serving.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3 to 4 days.
- Freezing: This dish can be frozen, but texture may change slightly. Cool completely, place in freezer-safe containers, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of milk to revive the sauce, or microwave in 30-second intervals, stirring between each, until heated through.
FAQs
Can I use regular cheese instead of Velveeta?
Yes. Use a combination of sharp cheddar and a little cream cheese or evaporated milk to mimic the creaminess. Melt gently to avoid graininess.
Is it possible to make this vegetarian?
Absolutely. Swap the meat for crumbled plant-based sausage or extra veggies like mushrooms and zucchini. Add a can of drained beans for protein.
How spicy is this recipe?
Mild to medium. Rotel has a mild kick, but you can use mild or hot Rotel or add jalapeños or hot sauce if you prefer more heat.
Can I make this ahead of time for a potluck?
Yes. Prepare the meat and sauce, store separately from the pasta, and combine to reheat at the venue. Alternatively, make the full dish and reheat slowly with a splash of milk.
What’s the best way to thicken or thin the sauce?
To thin, stir in milk or reserved pasta water a little at a time. To thicken, simmer uncovered for a few minutes to reduce excess liquid.
Conclusion
This Cheesy Rotel Pasta Skillet is comfort food that’s fast, budget-friendly, and wildly satisfying — the kind of meal that brings people to the table and keeps them smiling. It’s forgiving, adaptable, and perfect for weeknights or casual gatherings. If you enjoyed this version, you might like another Rotel-inspired take and want to compare techniques from a trusted source like Rotel Pasta – Cooking with Katie Cross. For a different sausage-and-cheese skillet spin, check this Cheesy Kielbasa Pasta Skillet – Finding Zest for more ideas. Give this skillet a try, share it with family or friends, and enjoy the instant comfort it delivers.
Cheesy Rotel Pasta Skillet
Equipment
- Large Pot
- Heavy Skillet
Ingredients
Meat
- 1 lb Ground beef raw
- 1 lb Turkey sausage raw, casings removed if needed
Pasta
- 12 oz Penne pasta cooked and drained (about 3 cups cooked)
Vegetables
- 1/2 cup Yellow onion diced
- 1 each Red bell pepper diced
- 1 each Yellow bell pepper diced
Canned Goods
- 2 cans Rotel tomatoes 10 oz each, undrained
Dairy
- 16 oz Velveeta cheese cubed or roughly chopped for faster melting
- 1/2 cup Milk room temperature or cold
Spices
- 1 tsp Onion powder
- 1 tsp Garlic powder
- to taste Salt
- to taste Black pepper freshly ground
Garnish
- Chopped green onions optional
- Cilantro optional
- Paprika optional
Instructions
- Bring a large pot of salted water to a boil. Add the penne and cook according to package instructions until al dente (usually 9 to 11 minutes). Drain and set aside while you finish the sauce.
- Heat a large, heavy skillet over medium-high heat. Add the ground beef and turkey sausage, breaking up the meat with a spatula. Add the diced onion and the diced red and yellow bell peppers. Cook, stirring occasionally, until the meat is browned and the vegetables are softened, about 7 to 9 minutes. If there’s excess grease, carefully drain it from the skillet.
- Sprinkle in the onion powder and garlic powder. Stir well so the spices cook briefly with the meat and veggies, about 30 seconds to 1 minute.
- Pour the undrained Rotel tomatoes into the skillet along with the milk. Add the Velveeta cubes. Stir to combine, then reduce heat to medium-low, cover the skillet, and let cook for several minutes, stirring occasionally, until the cheese is completely melted and the sauce is smooth. This usually takes 4 to 6 minutes depending on your stove.
- Add the cooked and drained pasta to the skillet. Toss gently but thoroughly so every piece of penne is coated in the creamy Rotel-Velveeta sauce. Season with salt and pepper to taste and warm through for 1 to 2 minutes.
- Spoon into bowls, garnish if desired, and enjoy while hot.