Beef and Rotini in Garlic Parmesan Sauce

Save this recipe on:

Tender, juicy chunks of seasoned ground beef paired with rotini pasta make this dish a hearty and satisfying comfort meal. The garlic parmesan sauce is creamy, rich, and perfectly coats every twist and turn of the rotini, making each bite full of flavor. A touch of cracked pepper and a hint of herbs add the final gourmet touch, turning a simple pasta dinner into something special.

Whether you’re cooking for your family on a busy weeknight or looking to impress guests with minimal effort, this dish delivers big on taste and texture. It’s a one-pan wonder that brings together classic Italian-American flavors in a soul-warming way. It’s indulgent, filling, and exactly what you crave when you need something savory and satisfying.

---

Ingredients for Beef and Rotini in Garlic Parmesan Sauce

• 1 lb ground beef (80/20 for flavor)
• 12 oz rotini pasta
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 2 cups heavy cream
• 1 cup grated Parmesan cheese
• 1 cup beef broth (low sodium)
• 1 tbsp flour (optional, for thickening)
• Salt and freshly ground black pepper, to taste
• 1 tsp Italian seasoning (optional)
• 1 tbsp fresh chopped parsley (for garnish)

---

Step 1: Cook the Rotini

Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions until al dente. Drain the pasta, reserving about ½ cup of the starchy cooking water, and set it aside.

---

Step 2: Brown the Ground Beef

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef and cook until fully browned, breaking it apart as it cooks—about 6-8 minutes. Season with a pinch of salt and pepper. Once browned, remove the beef from the skillet and set it aside. Drain excess grease, leaving behind about 1 tablespoon for flavor.

---

Step 3: Sauté the Garlic

In the same skillet, add the olive oil (if needed) and minced garlic. Sauté for about 30 seconds to 1 minute, just until fragrant—be careful not to let the garlic brown or burn.

---

Step 4: Make the Garlic Parmesan Sauce

Pour in the beef broth and bring it to a simmer. Stir in the heavy cream and Parmesan cheese, stirring continuously until the cheese melts into a smooth, creamy sauce. If the sauce feels too thin, whisk in 1 tablespoon of flour to help thicken it.

---

Step 5: Combine Everything

Return the cooked beef to the skillet and stir to coat in the sauce. Add the drained rotini and gently mix everything together. If needed, use some of the reserved pasta water to loosen the sauce until you reach your desired consistency. Add Italian seasoning if using, and adjust salt and pepper to taste.

---

Step 6: Serve and Garnish

Spoon the creamy beef and rotini into bowls. Finish with a generous sprinkle of freshly cracked black pepper and chopped parsley. Serve hot and enjoy!

---

Storage Instructions

To store any leftovers, allow the pasta to cool to room temperature first. Transfer it into an airtight container and refrigerate for up to 4 days. When reheating, add a splash of milk or beef broth to help loosen the sauce and restore creaminess—microwave in short intervals or reheat gently on the stove over medium-low heat.

For freezing, portion the cooled pasta into freezer-safe containers or resealable bags. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

---

Estimated Nutrition

Per serving (based on 6 servings total):

• Calories: ~640 kcal
• Protein: 29g
• Carbohydrates: 45g
• Fat: 38g
• Saturated Fat: 18g
• Fiber: 2g
• Sugar: 3g
• Sodium: 420mg
• Cholesterol: 110mg

Note: Values are approximate and may vary depending on specific ingredient brands used.

---

Frequently Asked Questions

1. Can I use a different type of pasta?

Yes! Penne, rigatoni, or even fettuccine can work well with the creamy garlic parmesan sauce.

2. Is there a substitute for heavy cream?

You can use half-and-half or whole milk mixed with a tablespoon of butter, though the sauce will be less rich.

3. Can I make it ahead of time?

Absolutely. Just reheat gently and consider adding a splash of milk or broth to refresh the sauce.

4. What cheese works besides Parmesan?

Pecorino Romano or Asiago are great substitutes. You can also blend Parmesan with mozzarella for extra creaminess.

5. Is this recipe gluten-free?

It can be made gluten-free by using gluten-free rotini and thickening the sauce with cornstarch instead of flour.

6. Can I use chicken instead of beef?

Yes, diced cooked chicken or ground chicken makes a delicious lighter variation.

7. How spicy is this dish?

It’s not spicy by default, but you can add red pepper flakes or a dash of hot sauce if you want some heat.

8. What can I serve with it?

Garlic bread, steamed vegetables, or a crisp green salad make perfect side dishes.

---

Print

Save this recipe on: