Cook the Pasta Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 9–11 minutes. Drain well and set aside, saving 1 cup of pasta water in case you need to adjust the sauce later.

Brown the Beef In a large skillet over medium heat, cook the ground beef, breaking it apart as it browns. Continue cooking until no pink remains, about 8–10 minutes. Drain any excess grease and remove the beef from the pan.

Make the Cheese Sauce In the same skillet, add the cubed Velveeta, softened cream cheese, and cream of chicken soup. Stir over medium heat until the cheeses are completely melted and the sauce is smooth and creamy. If using optional shredded mozzarella or cheddar, stir it in now until melted.

Add Rotel and Seasonings Stir in the entire can of Rotel (including the juices), black pepper, and smoked paprika if using. Let it simmer for 2–3 minutes to allow the flavors to blend.

Combine the Beef and Sauce Return the cooked ground beef to the skillet and stir until it is fully coated with the creamy cheese sauce.

Add the Rigatoni Gently fold the cooked rigatoni into the sauce. If the mixture feels too thick, add a bit of the reserved pasta water until you reach your desired creaminess.

Garnish and Serve Spoon the cheesy beef rigatoni into bowls or onto plates. Top with diced tomato and a sprinkle of fresh parsley or cilantro. Serve hot and enjoy.