There’s someting about mixing ground beef and rotini pasta with a creamy garlic Parmesan sauce that just feels right on a busy night. Its simple, filling, and most of all, it tastes great even if you’re tired or in a hurry. On cold evenings or when everyone’s hangry, this meal brings the family together without any big fuss.
The best part is how easy it is. You just grab some everyday ingrediants, cook your pasta, brown the beef, and stir in a dreamy sauce that sticks to every twist of rotini. Serve it with a side salad or bread, and you’ve got dinner done. Don’t let the long recipe scare you—we’ll walk you through it step by step so even beginners can nail it.
Ingredients
To make this creamy Beef and Rotini in Garlic Parmesan Sauce you’ll need:
- Rotini pasta: about 12 ounces, works best for holding sauce.
- Ground beef: 1 pound of lean beef adds protein and flavor.
- Garlic: either fresh cloves or garlic powder if you’re in a rush.
- Heavy cream: 1 cup to make the sauce rich and smooth.
- Parmesan cheese: 1 cup, grated, for that salty and sharp kick.
- Olive oil: a tablespoon or so, to brown the meat.
- Salt and pepper: to taste—don’t skip it.
- Parsley: a handful chopped, for a fresh pop of green.
- Optional extras: Italian herbs, red pepper flakes, whatever you like.
Equipment Needed
Make sure you have this on hand before you start cooking:
- Medium pot: for boiling the pasta.
- Skillet: to brown the beef and make the sauce.
- Whisk: to blend the cream and cheese.
- Measuring cups/spoons: so you dont mess up the amounts.
- Bowl or plates: for serving your pasta.
Directions
Follow these easy steps and you’ll have dinner ready in under an hour:
1. Cook the pasta
Fill your pot with water, add a pinch of salt, and bring to a boil. Toss in the rotini and cook till it’s al dente, about 8–10 minutes. Drain it in a colander but save ½ cup of the pasta water for later.
2. Brown the beef
Heat oil in a skillet over medium heat. Add the ground beef, break it up with a spoon, and season with salt and pepper. Cook till it’s no longer pink, around 5–7 minutes. Drain the fat if there’s too much.
3. Make the garlic Parmesan sauce
Turn the heat down to low. Stir in minced garlic or sprinkle garlic powder and let it cook for about a minute until it smells really good. Pour in the heavy cream and stir. When it’s warmed, add the Parmesan bit by bit, whisking so it melts smooth. If it gets too thick, splash in some saved pasta water.
4. Combine pasta and sauce
Dump the cooked rotini into the skillet and toss until every piece is coated. Let it simmer together for a couple minutes so the flavors bond. Taste and add more salt, pepper, or spices if you think it needs it.
5. Garnish and serve
Spoon the pasta into bowls, sprinkle chopped parsley on top, and you’re good to go. It pairs awesome with garlic bread or a green salad.
Recipe Tips and Advice
Cooking Tips
- Lean beef choice: using lean beef cuts down on grease.
- Pasta swaps: if no rotini, try penne, fusilli, or gluten-free noodles.
- Thin sauce: always keep extra pasta water if it gets too thick.
- Vegetarian switch: mushrooms or lentils work instead of beef.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge up to 3 days, or freeze for 2 months. When reheating, add a splash of milk or cream on the stove so it dont dry out. Avoid nuking it too long in the microwave.
Nutritional Information
This dish gives you protein, carbs, and fat for a filling meal. Rough numbers per serving:
- Calories: around 600–700.
- Protein: about 35g from beef and cheese.
- Fat: roughly 30g from cream and cheese.
- Carbs: around 60–70g from the pasta.
Add veggies or a salad on the side for more fiber and vitamins.
Variations and Customizations
Ingredient Swaps
- Meat alternatives: ground turkey or chicken.
- Dairy-free: use coconut cream or cashew cream.
- Gluten-free: try rice or quinoa pasta.
Flavor Enhancements
- Spicy kick: sprinkle in paprika or cayenne.
- Veggie boost: add spinach, bell peppers, or mushrooms.
Pairing Suggestions
For a full meal, try these:
- Wine: a glass of Merlot or Chianti suits the rich sauce.
- Sides: a simple garden salad or roasted veggies.
Conclusion
Beef and Rotini in Garlic Parmesan Sauce is a simple, crowd-pleasing meal you can tweak to your tastes. Its creamy, hearty, and warms you right up. Give it a shot and see how easy and tasty comfort food can be!
FAQs
Common Questions
- Can I use leftover cooked beef? Yes, just heat it through in the skillet with the sauce.
- How long does it take? About 30–40 minutes from start to finish.
- Can I make it ahead? Sure, cook now and reheat before serving.
- What sides go well? Garlic bread, salad, or steamed veggies.
- How to make it spicy? Add red pepper flakes or fresh chili when browning beef.
Beef and Rotini in Garlic Parmesan Sauce
Equipment
- 1 Large pot
- 1 Skillet
- 1 Colander
- 1 Wooden spoon
- 1 set Measuring cups and spoons
- 1 Grater for Parmesan cheese
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream For a lighter version, substitute with half-and-half or a low-fat cream alternative.
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste black pepper
- fresh parsley for garnish Optional
Instructions
- Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium heat, add the olive oil. Once hot, add the ground beef and cook until browned, breaking it apart with a wooden spoon (about 5-7 minutes).
- Add the minced garlic to the skillet with the beef and sauté for about 1-2 minutes until fragrant.
- Pour the heavy cream into the skillet, stirring to combine. Bring to a gentle simmer.
- Mix in the grated Parmesan cheese, Italian seasoning, salt, and black pepper. Stir until the cheese has melted and the sauce is smooth.
- Add the cooked rotini to the skillet, tossing to coat the pasta evenly with the sauce.
- Allow the dish to cook for another 2-3 minutes to heat through, then remove from heat.
- Serve immediately, garnished with fresh parsley if desired.
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