This Creamy Rotel Pasta Bake is pure comfort in a casserole dish, marrying tender penne pasta, juicy chicken, melty cheddar, and a luscious, velvety sauce brimming with tangy tomatoes and zesty green chilies. It’s impossible to resist that bubbly, golden cheese on top and the Tex-Mex flavors woven throughout every bite. Whether you’re feeding a hungry family on a busy weeknight or sharing with friends for game day, this recipe has quickly become a staple at our table. Even picky eaters cheer for seconds, and you’ll love how the spicy-smooth sauce wraps everything together in cheesy bliss.
Ingredients You’ll Need
If you have a craving for comfort, these tried-and-true ingredients are all you need to bring the Creamy Rotel Pasta Bake to life. Each one adds richness, spice, or a burst of color that makes the whole casserole sing!
- 12 ounces penne pasta: Perfectly sturdy tubes that hold onto the creamy sauce and tuck in every bit of flavor.
- 1 tablespoon olive oil: Sautéing the onions and garlic in oil sets up a fragrant, flavorful base.
- 1/2 yellow onion, finely chopped: Adds delicate sweetness and aroma as it softens in the skillet.
- 2 cloves garlic, minced: Elevates the sauce with a punch of savory warmth.
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies): This is the heart of the bake, infusing every bite with a classic Tex-Mex tang and just the right touch of heat.
- 1 (8-ounce) block cream cheese, softened: The not-so-secret ingredient for the signature creamy texture.
- 1/2 cup sour cream: Brings a light tanginess that balances the richness of the cheese.
- 1/2 cup milk: Loosens up the sauce for that luscious, pourable consistency.
- 1 teaspoon chili powder: Delivers backbone, body, and a gentle smoky heat.
- 1/2 teaspoon cumin: Lends depth and a mellow earthiness to round out the Tex-Mex flavors.
- 2 cups cooked shredded chicken (or ground beef): Protein of your choice that soaks up all that saucy goodness—so versatile!
- 1 1/2 cups shredded cheddar cheese: Sprinkled on top to melt into that signature bubbly, golden cap.
- Salt and black pepper to taste: Essential for dialing up and balancing flavor.
- Chopped cilantro or green onions for garnish (optional): A pop of color and fresh contrast to finish the dish.
How to Make Creamy Rotel Pasta Bake
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the penne pasta and cook just until al dente, according to the package directions. You want it underdone by a minute or so, since it’ll finish cooking in the oven and soak up the creamy sauce like a dream. Drain well and set aside—you’re halfway to pasta perfection!
Step 2: Sauté the Aromatics
While the pasta cooks, grab your largest skillet and heat the olive oil over medium heat. Add the chopped onion and give it a few minutes until it softens and turns translucent—the kitchen will already be smelling amazing. Toss in the garlic and stir for another 30 seconds, just until it’s fragrant. This quick step lays a savory, punchy foundation for the Creamy Rotel Pasta Bake.
Step 3: Build the Creamy Tex-Mex Sauce
Pour the entire can of Rotel (don’t drain it!) into the skillet with the onions and garlic. Add the softened cream cheese, sour cream, and milk. Stir everything together gently. As the cream cheese melts, the sauce becomes creamy and irresistible. Once smooth, sprinkle in the chili powder, cumin, and a generous pinch of salt and black pepper. This creamy sauce is what sets this pasta bake apart—the Rotel tomatoes and chilies offer a pop of heat, while the dairy brings everything together into velvety bliss.
Step 4: Combine Chicken and Pasta
Add the cooked, shredded chicken (or ground beef, if you’re mixing things up) right into the skillet, letting it soak up every bit of the flavorsome sauce. Fold in the drained penne pasta until everything is coated and each tube gets a little hug of that glorious sauce. Make sure to taste and adjust for salt—you want every bite to shine!
Step 5: Assemble and Bake
Transfer your pasta-chicken mixture into a greased 9×13-inch baking dish, spreading it into an even layer. Now, shower the whole thing with shredded cheddar cheese, covering to the edges for maximum golden melt. Slide the dish into your preheated 375°F oven and bake for 15–20 minutes. You’ll know it’s ready when the cheese is bubbling and golden, and the aroma is irresistible. Garnish with chopped cilantro or green onions if you love a fresh finish on your Creamy Rotel Pasta Bake!
How to Serve Creamy Rotel Pasta Bake
Garnishes
Once your Creamy Rotel Pasta Bake emerges from the oven, a sprinkle of chopped fresh cilantro or green onions turns up the color and adds a zippy, herbal freshness that pairs beautifully with the creamy richness beneath. For a fun Tex-Mex twist, try scattering a handful of finely chopped jalapeños or a swirl of hot sauce for folks who crave extra heat.
Side Dishes
Let this cheesy pasta bake take center stage, but bring along a cool, crunchy salad with lime vinaigrette or a pile of roasted vegetables to balance out the richness. For classic Tex-Mex comfort, serve with warm flour tortillas or a side of tortilla chips, which are perfect for scooping up any gooey, saucy bits that escape the fork.
Creative Ways to Present
If you want to mix up the presentation, spoon the Creamy Rotel Pasta Bake into individual ramekins or oven-safe bowls for personal servings. It’s also fantastic as a filling inside bell pepper halves; just stuff, top with extra cheese, and bake until bubbly. For gatherings, you can even offer it as a hearty dip—just set out mini forks and let everyone dig in appetizer-style!
Make Ahead and Storage
Storing Leftovers
Wrap the baking dish tightly with foil or plastic wrap, or transfer portions to airtight containers. The Creamy Rotel Pasta Bake keeps beautifully in the fridge for up to 4 days, making it an easy solution for lunches or busy weeknights.
Freezing
If you want to freeze the bake, assemble everything up to the baking step, then cover tightly and freeze for up to 2 months. When ready to enjoy, allow it to thaw overnight in the fridge. You could also freeze individual servings for quick lunches—either way, this pasta bake bounces back deliciously from the freezer.
Reheating
When it’s time to reheat, cover the casserole with foil and warm it in a 350°F oven until hot throughout (about 20 minutes for a full dish, less for smaller portions). For quick meals, microwave individual servings in 1-2 minute bursts. If the sauce thickens up, a splash of milk stirred in before reheating helps restore its creamy texture.
FAQs
Can I use a different type Main Course
Yes! Penne is excellent for hugging the sauce, but rotini, rigatoni, or even shells work wonderfully. Just check cooking times and aim for al dente so the pasta isn’t mushy after baking.
Is there a vegetarian version of Creamy Rotel Pasta Bake?
Absolutely! The recipe is easily adapted by swapping in canned black beans, sautéed zucchini, or roasted mushrooms instead of chicken or ground beef. All the cheesy, creamy goodness still shines through.
How do I make a spicier version?
For more heat, opt for the “hot” variety of Rotel, toss in a pinch of crushed red pepper flakes, or add diced jalapeños to the sauce. Don’t forget, the heat can always be customized in the garnishes as well!
Can I make Creamy Rotel Pasta Bake ahead for a party?
Definitely! Assemble the dish (up to the baking step) the night before, cover, and refrigerate. When ready to serve, bake as directed until bubbly and hot—your crowd will never know you weren’t cooking all day!
What other cheeses can I use?
While cheddar is classic, a blend of Monterey Jack, pepper jack, or even a Mexican cheese mix adds great flavor. Sprinkle a little extra on top for maximum melty goodness!
Final Thoughts
If you’re looking for something cheesy, crave-worthy, and just a little bit special, this Creamy Rotel Pasta Bake checks every box. Give it a try, and don’t be surprised if it becomes your new go-to whenever you need a hearty, crowd-pleasing meal. Enjoy every creamy, spicy, cheesy bite!
Print
Creamy Rotel Pasta Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of this Tex-Mex inspired Creamy Rotel Pasta Bake. A satisfying casserole dish that combines tender penne pasta, flavorful Rotel tomatoes, creamy cheeses, and seasoned chicken for a comforting meal the whole family will love.
Ingredients
Pasta:
- 12 ounces penne pasta
Sauce:
- 1 tablespoon olive oil
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can Rotel (diced tomatoes with green chilies)
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
Filling:
- 2 cups cooked shredded chicken (or ground beef)
- 1 1/2 cups shredded cheddar cheese
- Salt and black pepper to taste
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook the pasta: Cook the penne pasta in salted boiling water until al dente, then drain and set aside.
- Prepare the sauce: In a large skillet over medium heat, sauté the onion in olive oil until soft. Add garlic, Rotel, cream cheese, sour cream, and milk. Cook until smooth.
- Add seasonings: Stir in chili powder, cumin, salt, and pepper.
- Combine ingredients: Mix in the cooked chicken and pasta.
- Bake: Transfer to a baking dish, top with cheddar cheese, and bake for 15–20 minutes until golden.
- Serve: Garnish with cilantro or green onions, if desired.
Notes
- For a spicier version, use hot Rotel or add crushed red pepper flakes.
- You can substitute ground beef or turkey for the chicken.
- This dish freezes well—just reheat covered until warmed through.
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