Description
A cheesy, creamy pasta bake with the spicy kick of Rotel tomatoes and a golden melted cheese topping — perfect for a comforting weeknight dinner.
Ingredients
Scale
- 12 oz pasta (penne or elbow macaroni)
- 1 lb ground beef or ground turkey
- 1 can (10 oz) Rotel diced tomatoes with green chilies, undrained
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Optional: chopped cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C). Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, sauté until softened, about 3 minutes.
- Add ground beef or turkey, cook until browned. Drain excess fat.
- Stir in Rotel tomatoes (with juice), salt, and pepper. Simmer for 5 minutes.
- Remove from heat and stir in sour cream, 1/2 cup cheddar, and 1/2 cup Monterey Jack cheese.
- Combine the cheese mixture with cooked pasta and mix well.
- Transfer to a greased baking dish. Top with remaining cheddar and Monterey Jack cheese.
- Bake for 20 minutes until cheese is bubbly and golden.
- Garnish with chopped cilantro if desired and serve warm.
Notes
- For a vegetarian version, substitute ground beef with cooked lentils or crumbled tofu.
- Add jalapeños or hot sauce for extra heat.
- Use Greek yogurt instead of sour cream for a healthier twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking and Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 4g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 85mg