Bring a large pot of salted water to a rolling boil over high heat. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes.

In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sautéing for about 3 minutes until translucent.

Increase heat slightly and add ground beef to the skillet. Cook until fully browned and crumbled, about 5-7 minutes. Drain excess fat.

Stir in Rotel tomatoes and cream of mushroom soup, mixing well. Allow to simmer for about 3-4 minutes.

Pour in heavy cream and stir to combine. Let simmer gently for around 5 minutes.

Add shredded cheddar cheese, stirring until melted and creamy, about 2-3 minutes.

Taste sauce and season with salt and pepper to your liking.

Add the drained pasta to the skillet, tossing gently until coated.

Serve immediately, garnished with chopped green onions if desired.