Ingredients:
- 1 box (16 ounces) penne pasta
- 1 can (10 ounces) Rotel diced tomatoes and green chilies
- 1 can (10.5 ounces) cream of mushroom soup
- 1/2 teaspoon garlic powder
- 1/2 pound Velveeta cheese, diced (adjust to your preference for creaminess)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish, optional)
Instructions:
- Cook the Penne Pasta:
- Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
- Prepare the Cheesy Sauce:
- In a saucepan over medium heat, combine the can of Rotel, cream of mushroom soup, and diced Velveeta cheese. Stir in the garlic powder.
- Heat the mixture, stirring frequently, until the Velveeta cheese is completely melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Pasta and Cheesy Sauce:
- Add the cooked and drained penne pasta to the cheesy sauce. Mix well until the pasta is evenly coated with the creamy sauce.
- Serve:
- Transfer the cheesy Rotel pasta to a serving dish.
- Garnish with freshly chopped parsley, if desired, for a pop of color and freshness.
- Enjoy:
- Serve hot and enjoy your delicious and easy-to-make cheesy Rotel pasta!
This simple and comforting dish is perfect for a quick weeknight dinner. The combination of creamy Velveeta, zesty Rotel, and tender pasta creates a delightful meal that’s sure to be a hit. Feel free to customize the recipe to your taste preferences, and enjoy the cheesy goodness!
Q1: Can I use a different type of pasta for this recipe? A1: Yes, you can use different pasta shapes like penne, rigatoni, or bow tie. Choose your favorite or use whatever you have on hand.
Q2: Can I use fresh tomatoes instead of Rotel? A2: Certainly! You can use fresh diced tomatoes and add a small can of diced green chilies or jalapeños to replicate the flavors of Rotel. Adjust the spiciness to your preference.
Q3: Can I make this dish in advance and reheat it later? A3: Yes, you can make the Rotel pasta in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stove or in the microwave, adding a splash of milk or cream to maintain its creaminess.
Q4: Is there a way to make this dish lower in sodium? A4: To reduce sodium, consider using low-sodium or no-salt-added versions of cream of mushroom soup and diced tomatoes. You can also cut back on the added salt and use fresh tomatoes instead of canned, as they naturally contain less sodium.
Q5: Can I add vegetables or protein to make it a complete meal? A5: Absolutely! You can add cooked and diced chicken, shrimp, or even sautéed vegetables like bell peppers, onions, or spinach to make it heartier and more nutritious. Customize it based on your dietary preferences.
Q6: Can I freeze the leftovers? A6: While pasta dishes with creamy sauces don’t freeze exceptionally well due to texture changes upon thawing, you can freeze leftovers in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight and reheat on the stove over low heat, adding a little extra cream or milk to refresh the creaminess.
Q7: Can I use a different type of cheese instead of Velveeta? A7: Yes, you can experiment with other melting cheeses like cheddar, Monterey Jack, or even a combination of cheeses. Grate the cheese and melt it into the sauce for a creamy texture similar to Velveeta. Adjust the quantity based on your preference for cheesiness.