There are some recipes that stick with you because they are fancy, and then there are the ones that stay in your back pocket because they are easy, comforting, and always welcome at the table. This oven baked 3-ingredient lazy Velveeta Rotel penne is one of those dependable casseroles, the kind of dish that reminds me of potlucks, busy weeknights, and those practical little meals folks have always made when they needed something filling without a lot of fuss. With just pasta, Velveeta, and Rotel, it comes together into a creamy, cozy bake with a little zip from the tomatoes and green chilies.
This is a hearty dish all on its own, but it goes especially well with simple sides that do not compete with all that creamy cheese. I like to serve it with a crisp green salad, buttered green beans, or a plate of sliced garden cucumbers when summer rolls around. If you are feeding a crowd, a basket of garlic toast or plain buttered bread is mighty handy for scooping up every last bit from the dish.
Oven Baked 3-Ingredients Lazy Velveeta Rotel Penne
Servings: 6
Ingredients
12 ounces penne pasta
16 ounces Velveeta, cut into cubes
1 can (10 ounces) Rotel diced tomatoes with green chilies, undrained
Directions
1. Heat your oven to 350°F and lightly grease a medium casserole dish. Cook the penne in salted water until just barely tender, about 1 to 2 minutes less than the package says, then drain.
2. Return the hot drained pasta to the pot and stir in the Velveeta cubes and the undrained Rotel. Mix until the cheese starts to soften and coat the pasta.
3. Spoon the mixture into the prepared casserole dish and spread it into an even layer.
4. Bake uncovered for 20 to 25 minutes, until the cheese is fully melted, the pasta is bubbling around the edges, and everything is hot clear through. Let it rest 5 minutes before serving.
Variations & Tips
Make it creamier: If you want a looser, extra creamy bake, stir in a splash of milk while mixing the hot pasta with the cheese. That helps the Velveeta melt even more smoothly.
Add a little more substance: Browned ground beef, cooked sausage, or shredded rotisserie chicken can be folded in if you need to stretch this into a heartier supper. It turns this humble little pasta into something fit for a hungry family.
Watch your pasta: Be careful not to overcook the penne before it goes into the oven. Since it bakes again in the casserole dish, stopping just shy of fully done keeps it from getting too soft.
Adjust the heat: Use mild Rotel for a gentler flavor or hot Rotel if your folks like a little more kick. That one small can does a lot of work here, so choosing the heat level makes a noticeable difference.
Save the leftovers right: Leftovers keep well in the refrigerator for up to 3 days. Reheat gently with a spoonful of milk or water stirred in to bring back that creamy texture.