Beef Rotini Garlic Parmesan Sauce

This hearty Beef and Rotini in Garlic Parmesan Sauce is a rich, creamy pasta dish loaded with tender ground beef, al dente rotini, and a garlicky, cheesy sauce. Perfect for a quick weeknight dinner that the whole family will love!

I first created this recipe during a particularly busy week when I needed something quick but satisfying. It has since become our go to Monday night dinner when everyone's tired but still craving something homemade and delicious.

Ingredients

• 12 oz rotini pasta holds the creamy sauce perfectly in every ridge
• 1 lb ground beef provides hearty protein and rich flavor
• 3 cloves garlic minced forms the aromatic base of the sauce
• 2 tbsp olive oil or butter butter adds richness while olive oil is lighter
• 2 tbsp all purpose flour thickens the sauce beautifully without lumps
• 2 cups milk whole milk creates the creamiest texture
• 1 cup grated Parmesan cheese use freshly grated for best melting
• 1 tsp Italian seasoning adds complexity without overwhelming
• Salt and pepper to taste always season in layers for best flavor
• Fresh parsley chopped brightens the finished dish

Step-by-Step Instructions

Cook Pasta:

Bring a large pot of generously salted water to a rolling boil. Cook the rotini pasta for about 8 minutes or until it has a slight bite in the center. The pasta will continue cooking slightly when mixed with the hot sauce, so keeping it just shy of fully cooked ensures perfect texture in the final dish.

Cook Ground Beef:

Heat a large, deep skillet over medium heat until hot. Add the ground beef, breaking it apart with a wooden spoon into small crumbles. Cook for about 5 to 7 minutes, stirring occasionally, until no pink remains and the meat is well browned. Proper browning creates richer flavor, so resist the urge to stir constantly.

Sauté Garlic:

After removing the cooked beef, return the skillet to medium heat and add your olive oil or butter. Once melted and shimmering, add the minced garlic and cook for exactly 60 seconds, stirring constantly. This brief cooking releases the garlic flavor without any bitterness that comes from browning.

Make Sauce:

Sprinkle the flour evenly over the sautéed garlic and whisk continuously for 1 to 2 minutes until it forms a light golden paste. This roux is the foundation of your sauce. Gradually stream in the milk while whisking vigorously to prevent lumps. Continue whisking as you add the Parmesan in small handfuls, allowing each addition to melt before adding more. Stir in the Italian seasoning and let the mixture simmer gently for 3 to 5 minutes until it coats the back of a spoon.

Combine Ingredients:

Return the cooked beef to the skillet and stir to incorporate it throughout the sauce. Add the drained pasta and gently fold everything together using a large spoon or tongs. Make sure every piece of pasta gets coated in the luscious sauce. If the mixture seems too thick, add a splash of the reserved pasta water to loosen it to your desired consistency.

Serve:

Transfer to a large serving dish or individual plates while still hot. Sprinkle generously with fresh parsley and offer extra Parmesan for everyone to add to their liking. The contrast of the bright herb against the creamy pasta makes for an impressive presentation.

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The Parmesan cheese is truly the star ingredient in this recipe. I always splurge on a good quality block and grate it myself rather than using pre grated versions. The difference in how it melts and the depth of flavor it brings to the sauce is remarkable. My daughter actually calls this our special cheese pasta and always helps with the grating part of the prep.

Perfect Pasta Texture

The key to this dish is getting the pasta texture just right. Cook the rotini until it is al dente with a slight firmness in the center. The pasta will continue to absorb liquid from the sauce after mixing, so slightly undercooking prevents it from becoming mushy. If you prefer a softer texture, you can cook the pasta fully before adding it to the sauce. Remember that different brands of pasta cook at different rates, so always taste test rather than relying solely on package timing.

Make It Your Own

This recipe serves as a wonderful foundation for countless variations. For a vegetable boost, stir in 2 cups of baby spinach leaves just before serving and let them wilt from the residual heat. Sautéed mushrooms add earthy depth, while roasted cherry tomatoes bring a sweet burst of acidity. You can even transform the flavor profile by swapping the Italian seasoning for taco seasoning and adding a can of diced green chiles for a Mexican inspired twist. The versatility of this dish means you can serve it multiple times in a month without repetition.

Storage and Reheating

This beef and rotini dish reheats beautifully, making it ideal for meal prep. Store cooled leftovers in an airtight container in the refrigerator for up to three days. When reheating, add a splash of milk to revive the creaminess of the sauce as it tends to thicken when chilled. For best results, reheat gently on the stovetop over medium low heat, stirring occasionally. If using a microwave, cover the dish and heat at 70 percent power, stirring halfway through to ensure even warming. The flavors actually develop overnight, making day two servings sometimes even better than the first night.

Common Queries

→ How can I make this dish lighter?

Swap the ground beef for ground turkey or chicken, and use low-fat milk for a lighter version that still tastes rich.

→ Can I add vegetables to this pasta?

Yes, stir in steamed broccoli, spinach, or mushrooms for added nutrition and color.

→ What is the best way to reheat leftovers?

Reheat gently on the stovetop or in the microwave, adding a splash of milk to restore the creamy texture of the sauce.

→ Is there a gluten-free option?

Use gluten-free rotini and substitute cornstarch for flour in the sauce to make it gluten-free.

→ How do I achieve a smooth sauce?

Whisk the flour and milk thoroughly and add the Parmesan gradually to ensure a velvety, lump-free sauce.