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Creamy Rotel Spaghetti with Cheddar Beef and Melty Cheese Sauce

A warm, cheesy pasta dish combining ground beef, zesty Rotel tomatoes, and a creamy cheddar and mozzarella cheese sauce that’s quick and comforting—perfect for busy weeknights or family gatherings.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 670
Ingredients Equipment Method Notes

Ingredients
  

For the Cheddar Beef and Sauce
  • 1 lb ground beef
  • 10 oz spaghetti
  • 10 oz Rotel diced tomatoes with green chilies canned
  • 15 oz tomato sauce canned
  • 1 cup beef broth
  • 4 oz cream cheese softened
  • 1.5 cups shredded cheddar cheese
  • 0.5 cup shredded mozzarella cheese
  • 1 tbsp olive oil
  • 1 tsp salt
  • 0.75 tsp black pepper
  • 1 tsp garlic powder

Equipment

  • Large Pot
  • Large Skillet
  • Spoon or Spatula

Method
 

  1. Step 1: Bring a large pot of well-salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside.
  2. Step 2: Heat olive oil in a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned and slightly crisp. Drain excess grease.
  3. Step 3: Season beef with salt, black pepper, and garlic powder. Stir well to coat evenly.
  4. Step 4: Pour in Rotel tomatoes with juices, tomato sauce, and beef broth. Stir and bring to a gentle simmer.
  5. Step 5: Cook sauce for several minutes, stirring occasionally, until slightly thickened.
  6. Step 6: Reduce heat to low and stir in softened cream cheese until melted and smooth.
  7. Step 7: Add drained spaghetti to the skillet and toss gently to coat with sauce.
  8. Step 8: Sprinkle shredded cheddar and mozzarella cheeses over pasta. Fold in gently to melt.
  9. Step 9: Let simmer briefly until sauce thickens and clings to spaghetti.
  10. Step 10: Serve immediately while warm and gooey.

Notes

Make substitutions like ground turkey or chicken for beef, or add veggies like bell peppers or spinach. Store leftovers in an airtight container in the fridge up to 3 days. Reheat gently with broth or milk to restore creaminess.