Beef and Rotini in Garlic Parmesan Sauce

Beef and Rotini in Garlic Parmesan Sauce

Creamy, savory, and comforting — perfect for a family dinner

⏱ Time

• Prep: 15 minutes

• Cook: 30 minutes

• Total: ~45 minutes

🍽 Servings

• 4–6 servings

---

🧾 Ingredients

Pasta & Beef

• 12 oz (340 g) rotini pasta

• 1 lb (450 g) ground beef (80/20 or 85/15)

• 1 tbsp olive oil (optional, if beef is lean)

• 1 tsp salt (adjust to taste)

• ½ tsp black pepper

• 1 tsp Italian seasoning

• ½ tsp paprika (optional, adds warmth)

• ¼ tsp red pepper flakes (optional)

Garlic Parmesan Sauce

• 3 tbsp unsalted butter

• 4–5 cloves garlic, minced

• 2 tbsp all-purpose flour

• 2 cups milk (whole or 2% for best creaminess)

• ½ cup heavy cream (optional but recommended)

• 1 cup freshly grated Parmesan cheese

• ½ tsp garlic powder (optional, boosts flavor)

• Salt & pepper, to taste

Optional Add-Ins

• 1 cup fresh spinach (or peas/broccoli)

• ¼ cup chopped parsley

• Extra Parmesan for serving

---

👩‍🍳 Directions (Step-by-Step)

1. Cook the Pasta

1. Bring a large pot of well-salted water to a boil.

2. Add rotini and cook until al dente (usually 1 minute less than package directions).

3. Reserve ½ cup pasta water, then drain and set pasta aside.

---

2. Brown the Beef

1. Heat a large skillet over medium-high heat.

2. Add ground beef (and olive oil if needed).

3. Cook for 6–8 minutes, breaking it up, until browned and cooked through.

4. Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes.

5. Drain excess grease if necessary.

6. Transfer beef to a plate and set aside.

---

3. Make the Garlic Parmesan Sauce

1. In the same skillet, reduce heat to medium.

2. Add butter and let it melt.

3. Stir in minced garlic and cook 30–60 seconds until fragrant (do not brown).

4. Sprinkle in flour, whisking constantly for 1 minute (this removes the raw flour taste).

5. Slowly pour in milk, whisking continuously to avoid lumps.

6. Add heavy cream (if using).

7. Simmer 3–5 minutes, stirring, until the sauce thickens.

8. Lower heat and stir in Parmesan cheese until smooth.

9. Season with salt, pepper, and garlic powder to taste.

---

4. Combine Everything

1. Add the cooked beef back into the sauce.

2. Stir in the rotini pasta until well coated.

3. If sauce is too thick, add reserved pasta water, a little at a time.

4. Fold in spinach or vegetables (if using) and cook until wilted, about 1–2 minutes.

---

5. Serve

• Remove from heat.

• Garnish with parsley and extra Parmesan.

• Serve hot with garlic bread or a simple green salad.

---

💡 Tips & Variations

• Extra creamy: Add an extra ¼ cup cream or cheese.

• Lighter version: Skip heavy cream and use milk only.

• Protein swap: Use ground chicken or turkey instead of beef.

• Cheese boost: Mix in mozzarella or provolone for stretchiness.