Creamy Cajun Rotel Beef Linguine with Melted Mozzarella

Instructions

Step 1 Cook the linguine according to package instructions until al dente, then drain and set aside.
/n Step 2 In a large skillet, heat olive oil over medium heat and sauté the diced onion until softened.
/n Step 3 Add the minced garlic and cook for about 30 seconds until fragrant.
/n Step 4 Add the ground beef and cook until browned, breaking it apart as it cooks.
/n Step 5 Drain excess grease if needed, then stir in the Rotel tomatoes.
/n Step 6 Pour in the heavy cream and beef broth, stirring to combine.
/n Step 7 Add Cajun seasoning, smoked paprika, salt, and black pepper, then simmer for 5–7 minutes until slightly thickened.
/n Step 8 Add the cooked linguine to the skillet and toss until fully coated in the sauce.
/n Step 9 Sprinkle mozzarella and Parmesan cheese over the top and allow it to melt.
/n Step 10 Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce. This dish can also be frozen for up to 2 months, though the texture of the sauce may slightly change upon reheating.