Ingredients
Scale
- 12 ounces elbow macaroni or your favorite pasta shape
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 (10-ounce) can diced tomatoes with green chilies (Rotel)
- 1/2 pound ground beef or ground turkey (optional, for extra protein)
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper to taste
- Fresh parsley or green onions for garnish (optional)
Substitution tips: If you want to keep it vegetarian, simply skip the ground meat and add extra veggies like bell peppers or zucchini. For a dairy-free option, swap out cheeses with your favorite plant-based alternatives and use coconut cream instead of sour cream.
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. I always find that prepping the dish ahead makes the final assembly so much smoother—one less thing to scramble over at the last minute.
- Cook the pasta according to package instructions until just al dente. Drain and set aside. Remember, it will bake further in the oven, so you don’t want it mushy.
- In a large skillet, heat olive oil or butter over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. This step always reminds me of my grandmother’s kitchen, where the aroma of caramelizing onions would fill the room and signal that something delicious was on its way.
- Add the minced garlic and cook for another minute until fragrant.
- If using ground meat, add it now. Cook until browned and no longer pink, breaking it up with a wooden spoon. Drain excess fat if necessary. This step transforms the dish from simple pasta bake to hearty family dinner.
- Stir in the Rotel tomatoes along with their juices, smoked paprika, chili powder, salt, and pepper. Let this mixture simmer for about 5 minutes to meld the flavors.
- Reduce heat to low and add cream cheese and sour cream. Stir until everything is melted and creamy. This creamy base is what makes the pasta bake irresistibly cheesy and comforting.
- Combine the cooked pasta with the sauce mixture, folding gently to coat the noodles evenly.
- Transfer half of the pasta mixture to your prepared baking dish. Sprinkle half of the shredded cheddar and Monterey Jack cheese on top. Layer the rest of the pasta, then top with remaining cheese.
- Bake uncovered for 20-25 minutes until the cheese is bubbly and golden brown on top. I love how the bubbling cheese signals that it’s time to gather the family around the table.
- Let it cool for 5 minutes before serving. Garnish with fresh parsley or chopped green onions for a pop of color and freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International