Ingredients 1 pound cavatappi or cellentani pasta , the ridges hold the sauce best ▢ 1 pound lean ground beef ▢ 1 tablespoon olive oil ▢ ½ yellow onion , finely diced ▢ 3 cloves garlic , minced ▢ 1 teaspoon smoked paprika ▢ 1 teaspoon dried oregano ▢ 10 oz can of RoTel Original Diced Tomatoes and Green Chilies , do not drain ▢ 4 ounces full-fat cream cheese , cubed and softened ▢ 2 cups sharp yellow cheddar cheese , freshly shredded (avoid pre-shredded bags) ▢ ½ cup heavy cream ▢ ½ cup reserved pasta water ▢ Fresh cilantro or parsley for garnish Instructions Cook the pasta in a large pot of salted water until it is just under al dente. Reserve 1 cup of the starchy pasta water before draining. In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the ground meat and cook until browned and crumbled. Drain any excess grease. Add the diced onion to the meat and sauté for 3 to 4 minutes until translucent. Stir in the garlic...