Description
A comforting and incredibly creamy pasta dish featuring seasoned ground beef, hearty rigatoni, and a rich, cheesy sauce made with Velveeta and zesty Rotel tomatoes.
Ingredients
Scale
For the Crust:
- 1 lb rigatoni pasta
- 1 lb ground beef
- 1 (16 oz) package Velveeta, cubed
- 1 (10 oz) can Rotel Original Diced Tomatoes & Green Chilies, undrained
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package directions until al dente. Drain and set aside.
- While the pasta cooks, brown the ground beef in a large skillet or Dutch oven over medium-high heat, breaking it up with a spoon. Add the diced onion and cook until the beef is no longer pink and the onion is soft, about 5-7 minutes. Add the garlic and Italian seasoning and cook for 1 more minute. Drain any excess grease.
- Reduce the heat to low. Add the cubed Velveeta, undrained Rotel tomatoes, and heavy cream to the skillet with the beef. Stir continuously until the cheese is completely melted and the sauce is smooth and creamy.
- Add the cooked and drained rigatoni to the cheesy beef sauce. Gently toss until all the pasta is evenly coated. Heat through for 2-3 minutes.
- Season with salt and pepper to taste. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.