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This heartwarming skillet dish combines tender penne with seasoned ground beef and a smooth cheese sauce packed with tangy tomatoes and green chilies. Ready in just 30 minutes, this simple one-pan meal turns basic ingredients into a delicious comfort food everyone will love.
I've brought this to so many gatherings and never brought home leftovers. My kids can't wait to sit down together when the kitchen smells like this pasta's spicy aroma on cold nights.
Key Ingredients Breakdown
- Penne pasta: The grooved tubes grab onto all that yummy sauce
- 90% lean ground beef: Gives great taste without making the dish too greasy
- Rotel tomatoes: Brings that perfect mix of tomatoes and chilies for southwestern flavor
- Heavy cream and cream cheese: The secret behind that incredibly velvety sauce
- Fresh garlic and onion: Creates that amazing smell that makes your mouth water
- Flavor-packed spices: Smoked paprika, cumin, and chili powder add warmth and depth
Putting It All Together
- Get Your Pasta Ready:
- Cook penne in very salty water until just right, about 11 minutes. Save a cup of that starchy water before draining.
- Start The Meat Base:
- Warm olive oil in a deep pan over medium heat. Cook beef with chopped onions until meat isn't pink and onions look clear.
- Add Some Flavor:
- Toss in fresh chopped garlic and stir until you can smell that wonderful aroma filling your kitchen.
- Make It Creamy:
- Add the Rotel tomatoes and broth, then mix in cream and softened cream cheese. Let it bubble gently until everything looks smooth and silky.
- Mix It Up:
- Stir in your cooked pasta so every piece gets covered in that rich, creamy sauce.
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My mom always told me to use real garlic cloves not garlic powder, and she was so right. The smell when fresh garlic hits a hot pan takes me back to family dinners from when I was little.
Tasty Side Options
Make dinner even better by adding some garlic bread and a simple Caesar salad on the side. For easy family meals, try some cornbread muffins or thick slices of buttery toast.
Mix It Up
Try swapping in hot Italian sausage or ground turkey if you want. Going meatless? Sautéed mushrooms and peppers work great too. Toss in some black beans and corn kernels for a Mexican flavor twist.
Storing Leftovers
Let everything cool down, then put leftovers in a sealed container with a little splash of cream on top to keep it moist. It'll stay good in the fridge for about 4 days. When you're ready to eat it again, warm it slowly on the stove with a bit of broth to bring back that creamy texture.
I've tweaked this recipe for years and learned it's not just about what goes in the pan. It's the care and attention that turns everyday ingredients into something special that brings the whole family running to the table.
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Frequently Asked Questions
- → Could I prep this earlier?
- Totally! Just make it up to two days before. Warm it slowly on the stove, with a splash of milk if needed.
- → What swaps work for Rotel?
- You can use diced tomatoes mixed with canned green chilies instead of the Rotel.
- → Are other pasta shapes okay?
- Of course! Swap penne for fussili, shells, or rotini if you'd like.
- → How spicy is this dish?
- It’s got gentle-to-medium warmth thanks to the Rotel. Opt for mild Rotel if you don’t want too much spice.
- → Can this go in the freezer?
- Absolutely, for up to three months. Keep in mind, the sauce might split a bit—stir it gently while reheating.