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Beef Rotini Garlic Parmesan Sauce

A creamy, savory pasta dish that combines ground beef, rotini, and garlic Parmesan sauce, all made in one skillet and ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef
  • 8 ounces rotini pasta
  • 3 tablespoons olive oil
  • 4 cloves garlic, minced Use freshly minced garlic for better flavor
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese Freshly grated cheese recommended
  • 1 teaspoon Italian seasoning
  • salt and pepper To taste
  • 1 small handful fresh parsley, chopped, for garnish
Optional Add-Ins
  • spinach, mushrooms, or bell peppers Sautéed with the beef
  • red pepper flakes For a spicy kick
  • mozzarella Stirred in for extra stretch
  • ground turkey or chicken Can swap for the beef

Method
 

Preparation
  1. Fill a large pot with water, salt it generously, and bring it to a rolling boil.
  2. Add the rotini once the water is fully boiling and cook according to package directions, usually around 8 to 10 minutes, until al dente.
  3. Before draining, scoop out about a cup of starchy pasta water and set it aside.
Cooking
  1. Heat the olive oil in a large skillet over medium heat. Add the ground beef and break it apart while it cooks for about 5 to 7 minutes, ensuring it browns.
  2. Once browned, drain off excess grease and stir in the minced garlic. Cook for about a minute or until fragrant.
  3. Pour in the heavy cream and bring to a gentle simmer, then add grated Parmesan and Italian seasoning, stirring until the cheese melts into the sauce.
  4. Add the drained rotini into the skillet and toss gently, adding reserved pasta water as necessary to achieve desired sauce consistency.
  5. Adjust seasoning with salt and pepper to taste.
Serving
  1. Garnish with chopped parsley and serve immediately.

Notes

To make this dish lighter, swap ground beef for ground turkey and use half-and-half instead of heavy cream. Reserve pasta water every time for better sauce consistency. Reheat leftovers gently with additional cream or water.