✅ Step 1: Cook the Pasta
Cook rigatoni in salted boiling water until al dente. Drain and set aside.
✅ Step 2: Brown the Beef
In a large skillet or Dutch oven, brown the ground beef over medium-high heat until fully cooked.
Drain excess fat, then season with a pinch of salt and pepper.
✅ Step 3: Make the Cheesy Sauce
To the same skillet, reduce heat to low and add:
- Cream of chicken soup
- Rotel tomatoes (with juice)
- Cubed Velveeta cheese
Stir everything together until the cheese is completely melted and the sauce becomes smooth and creamy.
✅ Step 4: Combine Pasta and Sauce
Add the cooked rigatoni to the cheesy beef mixture.
Stir until everything is evenly coated in that luscious, creamy sauce.
✅ Step 5: Serve or Bake (Optional)
You can:
- Serve it as-is, right from the stovetop for a creamy skillet meal
- OR transfer everything to a baking dish, top with shredded cheddar, and bake at 375°F (190°C) for 15–20 minutes for a bubbly, golden finish
🧄 Variations & Add-Ins
-
- Spice it up: Use hot Rotel or add jalapeños or cayenne pepper
- Veggie boost: Toss in corn, black beans, or sautéed bell peppers
- Swap the soup: Cream of mushroom or cheddar soup work great too
- Make it a casserole: Top with breadcrumbs and bake for a crispy crust
🧮 Nutritional Info (Per Serving)
-
- Servings: 8
- Calories: ~640 kcal
- Protein: ~30g
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
🥄 Final Thoughts
This Velveeta Beef Rigatoni Pasta is the kind of dish that brings everyone to the table fast.
Whether you’re feeding a hungry family, prepping meals for the week, or just craving something creamy and satisfying, this recipe never disappoints.