Beef and Rotini in Garlic Parmesan Sauce | Easy Creamy Pasta

When you crave a hearty pasta dish that feels both indulgent and satisfying, beef and rotini in garlic Parmesan sauce delivers every time. It combines tender ground beef, spiral rotini pasta, and a creamy sauce bursting with garlic and Parmesan. The result is a one-pan meal that is rich in flavor yet simple enough for a busy weeknight. Unlike heavy tomato-based pastas, this dish offers a lighter but still comforting option with its buttery, cheesy sauce that clings perfectly to every twist of rotini. In this guide, you’ll find exact ingredient measurements, step-by-step instructions, expert tips, creative variations, storage methods, and serving suggestions to help you master this versatile recipe.

Ingredients

For the best consistency and flavor, use the following precise measurements:

• 12 ounces rotini pasta

• 1 pound ground beef (85/15 blend for balance of flavor and moisture)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups whole milk (warm)

• 1 cup beef broth (low sodium preferred)

• 1 cup grated Parmesan cheese (freshly grated works best)

• ½ teaspoon kosher salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning (optional)

• ¼ teaspoon crushed red pepper flakes (optional for spice)

• 2 tablespoons chopped parsley (for garnish)

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Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add rotini pasta and cook according to package directions until al dente. Drain and set aside, reserving ½ cup of pasta water.

Step 2: Brown the Beef

In a large skillet over medium-high heat, add olive oil. Once hot, add ground beef. Cook for 6–7 minutes, breaking it up with a spatula until browned and no longer pink. Drain excess fat if necessary. Transfer beef to a plate and set aside.

Step 3: Start the Garlic Base

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant, stirring constantly to avoid burning.

Step 4: Make the Roux

Whisk in flour and cook for 1 minute to form a paste. This roux will thicken the sauce.

Step 5: Add Liquids

Slowly pour in warm milk while whisking continuously to prevent lumps. Add beef broth and continue stirring until the sauce begins to thicken, about 3–4 minutes.

Step 6: Add Parmesan and Seasoning

Reduce heat to low. Stir in grated Parmesan cheese until melted and smooth. Season with salt, black pepper, Italian seasoning, and red pepper flakes if using. Taste and adjust as needed.

Step 7: Combine Everything

Return the cooked beef to the skillet. Stir in the drained rotini, tossing until well coated in the garlic Parmesan sauce. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 8: Garnish and Serve

Sprinkle with chopped parsley before serving. Serve hot with extra Parmesan if desired.

Tips for Perfecting the Dish

1. Use fresh Parmesan: Pre-grated varieties may not melt smoothly. Freshly grated ensures a creamy sauce.

2. Reserve pasta water: The starchy water helps thin and bind the sauce to the pasta.

3. Don’t overcook garlic: Burnt garlic turns bitter, so sauté just until fragrant.

4. Balance the flavors: Taste the sauce before combining with pasta, adjusting salt and pepper as needed.

5. Use the right beef: An 85/15 blend ensures flavor without too much grease.

Conservation and Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 4 days.

• Freezing: Place cooled portions in freezer-safe containers for up to 2 months. For best texture, thaw overnight in the fridge before reheating.

• Reheating: Warm gently on the stovetop over low heat. Add a splash of milk or broth to restore creaminess. Avoid microwaving for long periods, as it may dry out the pasta.

Variations

1. Vegetable Boost: Add sautéed spinach, mushrooms, or broccoli for extra nutrition.

2. Spicy Kick: Use Italian sausage instead of ground beef or increase red pepper flakes.

3. Cheese Lovers’: Stir in mozzarella or provolone along with Parmesan for extra richness.

4. Lighter Version: Use ground turkey and skim milk to reduce calories.

5. Herb Twist: Add fresh basil or thyme to elevate the flavor.

Serving Suggestions

• With Garlic Bread: A side of warm garlic bread pairs perfectly with the creamy sauce.

• With Salad: A crisp Caesar salad or simple garden salad balances the richness.

• As a Casserole: Transfer to a baking dish, sprinkle with extra cheese, and broil until golden.

• With Wine: Serve with a glass of Chardonnay or light red wine like Pinot Noir.

• For Meal Prep: Divide into containers for ready-to-eat lunches throughout the week.

Conclusion

Beef and rotini in garlic Parmesan sauce is the definition of simple comfort food. With tender pasta, savory ground beef, and a velvety sauce infused with garlic and cheese, this recipe provides both indulgence and practicality. It is versatile enough to customize with vegetables, different proteins, or additional spices, and its make-ahead and storage options make it perfect for busy households. Whether you enjoy it fresh from the skillet or as a reheated lunch the next day, this dish is sure to become a regular favorite at your table.

Beef and Rotini in Garlic Parmesan Sauce

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• Author: Eleanor
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This beef and rotini in garlic Parmesan sauce combines tender pasta, savory ground beef, and a creamy cheese sauce for the ultimate comfort food. Simple enough for a weeknight but flavorful enough for guests.

See also  Sweet Potato & Black Bean Chili – One-Pot, Hearty, 45 Minutes

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Ingredients

Scale 1x2x3x

• 12 ounces rotini pasta

• 1 pound ground beef (85/15 blend)

• 2 tablespoons unsalted butter

• 1 tablespoon olive oil

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups whole milk (warm)

• 1 cup beef broth (low sodium)

• 1 cup Parmesan cheese, freshly grated

• ½ teaspoon kosher salt (adjust to taste)

• ½ teaspoon black pepper

• ½ teaspoon Italian seasoning (optional)

• ¼ teaspoon crushed red pepper flakes (optional)

• 2 tablespoons parsley, chopped (for garnish)

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Instructions

• Bring a large pot of salted water to a boil. Cook rotini until al dente, then drain. Reserve ½ cup pasta water.

• In a skillet, heat olive oil. Add ground beef and cook 6–7 minutes until browned. Drain excess fat and set aside.

• Melt butter in the skillet. Add garlic and sauté 1–2 minutes until fragrant.

• Stir in flour and cook for 1 minute to form a roux.

• Gradually whisk in warm milk and beef broth. Stir until sauce thickens, about 3–4 minutes.

• Reduce heat to low. Stir in Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes if using.

• Return beef to the skillet. Add pasta and toss until well coated. Add reserved pasta water if needed to loosen sauce.

• Garnish with parsley and serve hot with extra Parmesan.

Notes

• Use freshly grated Parmesan for the smoothest sauce.

• Do not overcook garlic—it should be fragrant, not browned.

• Add vegetables like spinach or mushrooms for extra nutrition.

• Reheat gently on the stovetop with a splash of milk to restore creaminess.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Main Course, Pasta
• Method: Stovetop / Skillet
• Cuisine: American-Italian Inspired

Nutrition

• Serving Size: 1¼ cups
• Calories: 520 kcal
• Sugar: 5 g
• Sodium: 690 mg
• Fat: 26 g
• Saturated Fat: 12 g
• Unsaturated Fat: 13 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 2 g
• Protein: 33 g
• Cholesterol: 110 mg

Keywords: beef and rotini in garlic Parmesan sauce, creamy beef pasta, garlic Parmesan pasta recipe