Creamy Beef and Rotini in Garlic Parmesan Sauce

Posted by by Sara 1 day Ago 4 Views

Introduction

Ever wonder how to turn a pound of ground beef and a box of rotini into a creamy, satisfying, restaurant-worthy dinner in under 40 minutes? Look no further than this Creamy Beef and Rotini in Garlic Parmesan Sauce! With bold garlic flavor, a luxuriously cheesy sauce, and tender pasta all in one pan, this recipe is a midweek hero.

Perfect for busy nights, picky eaters, or when you’re craving comfort with minimal effort, this pasta dish is guaranteed to make its way into your dinner rotation.

Ingredients List

For the Pasta:

  • 1 lb ground beef (85% lean)
  • 12 oz rotini pasta (uncooked)
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 3 tbsp all-purpose flour
  • 2 cups beef broth
  • 1 cup milk (whole or 2%)
  • 3/4 cup heavy cream
  • 1 1/4 cups grated Parmesan cheese
  • 1/2 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1/2 tsp dried Italian herbs (optional)
  • Fresh parsley, for garnish

Substitutions:

  • Use ground turkey or chicken for a lighter version.
  • Swap rotini with penne, shells, or any short pasta.
  • Add chopped spinach or mushrooms for extra nutrition.

Timing

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes

➡️ That’s faster than most takeout—with real, whole ingredients.

Step-by-Step Instructions

Step 1: Cook the pasta

Boil rotini in salted water until al dente. Reserve 1/2 cup pasta water and drain the rest.

Step 2: Brown the beef

In a large skillet, cook ground beef over medium heat until browned and no longer pink. Drain excess fat and set beef aside.

Step 3: Sauté aromatics

In the same skillet, melt butter. Add onion and cook 2–3 minutes, then stir in garlic. Cook for another minute until fragrant.

Step 4: Make the roux

Sprinkle flour over the butter mixture and stir constantly for 1 minute to remove raw flour taste.

Step 5: Create the sauce

Slowly whisk in beef broth, milk, and cream. Stir until smooth and let simmer 3–5 minutes to thicken. Add Parmesan cheese, salt, pepper, and herbs.

Step 6: Combine and finish

Return beef and pasta to the pan. Toss until everything is coated in the sauce. Add pasta water if needed to loosen the sauce. Cook 2 more minutes to meld flavors.

Step 7: Serve

Garnish with chopped parsley and more Parmesan if desired. Serve warm and creamy.

Nutritional Information (Per Serving – Serves 6)

  • Calories: ~510
  • Protein: 26g
  • Carbs: 43g
  • Fat: 26g
  • Sodium: 520mg
  • Fiber: 2g

Healthier Alternatives for the Recipe

  • Use whole-wheat or chickpea pasta for more fiber and protein.
  • Lighten up with half-and-half or evaporated milk instead of cream.
  • Try reduced-fat cheese or Greek yogurt for added creaminess.

Serving Suggestions

  • Pair with garlic bread or a side salad with balsamic vinaigrette.
  • Add steamed broccoli or roasted Brussels sprouts for balance.
  • Top with crushed red pepper for a little kick.

Common Mistakes to Avoid

  • Skipping the flour: No roux means a runny sauce.
  • Using pre-shredded Parmesan: It doesn’t melt as smoothly—grate fresh for best results.
  • Overcooking pasta: Keep it *al dente