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CREAMY VELVEETA BEEF & RIGATONI PASTA Recipe

CREAMY VELVEETA BEEF & RIGATONI PASTA Recipe
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★★★★★

4.7 from 17 reviews

Creamy Velveeta Beef & Rigatoni Pasta is a rich, comforting dish featuring tender rigatoni pasta tossed in a smooth, cheesy beef sauce made with Velveeta, cream cheese, cream of chicken soup, and flavorful diced tomatoes with green chilies. This quick and easy recipe is perfect for a satisfying weeknight dinner that blends creamy textures with a hint of spice.

Ingredients

Scale

Beef and Sauce

  • 2¼ lb ground beef
  • 1 large block Velveeta cheese, cubed (approximately 16 oz)
  • 1 (8 oz) block cream cheese, softened
  • 1 can (10.5 oz) cream of chicken soup
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • Salt and black pepper, to taste

Pasta

  • 12 oz rigatoni pasta
  • 1 cup reserved pasta water (optional, for thinning the sauce)

Garnish

  • Fresh parsley, chopped (for garnish)

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until tender but still slightly firm to the bite (al dente). Reserve 1 cup of pasta water before draining the pasta, then set the rigatoni aside.
  2. Brown the Beef: In a large skillet over medium heat, add the ground beef and cook while breaking it apart with a spoon. Continue cooking until the beef is fully browned and no pink remains. Drain any excess grease from the skillet and return the beef to the heat.
  3. Melt the Cheeses: To the skillet with beef, add the cubed Velveeta cheese, softened cream cheese, and cream of chicken soup. Stir continuously over low heat until all the cheeses melt and combine, forming a smooth and creamy sauce.
  4. Add the Tomatoes: Stir in the diced tomatoes with green chilies, including the juices from the can. Mix thoroughly and let the sauce simmer for 5 to 7 minutes to allow the flavors to meld together.
  5. Adjust the Sauce: If the sauce is too thick, gradually add the reserved pasta water a little at a time, stirring continuously until you reach your preferred creamy consistency.
  6. Combine with Pasta: Add the cooked rigatoni pasta into the skillet. Gently toss everything together until all the pasta is evenly coated with the creamy beef and cheese sauce.
  7. Serve: Spoon the creamy beef and rigatoni mixture into bowls and garnish with freshly chopped parsley for a bright, fresh finish. Serve warm.

Notes

  • Using Velveeta cheese ensures a smooth and creamy sauce due to its melting properties.
  • Reserved pasta water contains starch that helps to thin the sauce while keeping it creamy and helps it adhere better to the pasta.
  • You can substitute cream of chicken soup with cream of mushroom soup for a slightly different flavor.
  • For a spicier version, add extra chopped green chilies or a dash of hot sauce.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stove or microwave.

Nutrition

Keywords: Velveeta pasta, creamy beef rigatoni, comfort food, cheesy pasta recipes, easy dinner, ground beef pasta, creamy pasta sauce

Find it online: https://maicook.com/creamy-velveeta-beef-and-rigatoni-pasta-recipe/