Name: Beef Rotini with Garlic‑Parmesan Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 oz rotini pasta; 1 lb ground beef; 3 cloves garlic, minced; 2 Tbsp olive oil or butter; 2 Tbsp all‑purpose flour; 2 cups milk; 1 cup grated Parmesan cheese; 1 tsp Italian seasoning; Salt and pepper, to taste; Fresh parsley, chopped (optional garnish)

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If you’re dreaming of a pasta dinner that wraps you in rich, savory comfort without taking all night in the kitchen, Beef Rotini with Garlic‑Parmesan Sauce is the answer. Imagine twirly rotini soaking up a velvety Parmesan sauce, tossed with juicy ground beef and finished with a sprinkle of fresh parsley. This dish will win over both picky kids and sophisticated dinner guests, with layers of flavor and creamy goodness in every single bite. Beef Rotini with Garlic‑Parmesan Sauce isn’t just a recipe—it’s the ultimate excuse to gather around the table, fork in hand, ready to savor something truly memorable.

Beef Rotini with Garlic‑Parmesan Sauce Recipe - Recipe Image

Ingredients You’ll Need

This recipe is the epitome of “simple, but oh-so-essential.” Each ingredient brings something crucial to the table, whether it’s flavor depth, creaminess, or visual appeal. No tricky steps or hard-to-find items—just wholesome ingredients working in harmony.

Rotini pasta (12 oz): Those classic spirals trap the creamy sauce in every nook and cranny for the perfect bite each time.
Ground beef (1 lb): Brings hearty flavor and satisfying protein—just what you want in a pasta main course.
Garlic (3 cloves, minced): If you love the fragrance of garlic wafting through your kitchen, you’ll appreciate how it sets a savory base for the sauce.
Olive oil or butter (2 Tbsp): Use whichever you prefer for sautéing—the oil keeps things light and the butter adds a richer, comforting flavor.
All-purpose flour (2 Tbsp): This is key for creating the roux that makes your sauce irresistibly silky.
Milk (2 cups): Whole milk or 2% both work wonderfully, giving body to the sauce without overpowering it.
Grated Parmesan cheese (1 cup): The star ingredient for savory depth and cheesy bliss—buy pre-grated or grate fresh for extra flavor.
Italian seasoning (1 tsp): Just a pinch in the sauce brightens it with classic herby notes that complement both beef and cheese.
Salt and pepper (to taste): Never underestimate finishing seasoning—taste as you go for best results.
Fresh parsley, chopped (optional garnish): A little green at the end livens up the plate and gives your pasta that touch of freshness.

How to Make Beef Rotini with Garlic‑Parmesan Sauce

Step 1: Get Your Pasta Cooking

Bring a big pot of salted water to a boil and add your rotini. Cook it just to al dente so it holds up once you toss it with that luscious sauce. Don’t forget to scoop out about half to one cup of pasta water before you drain—the starch here is your secret weapon for a super creamy sauce that sticks to every bit of pasta.

Step 2: Brown the Beef

While the pasta is bubbling away, heat a skillet over medium-high heat and swirl in your olive oil or butter. Add the ground beef, breaking it up as it cooks, until it’s fully browned with those craveable crispy bits. If there’s a lot of fat, drain off the excess but leave some to help flavor your sauce.

Step 3: Add the Garlic

Next up, make things aromatic! Sprinkle in the minced garlic and sauté for just about a minute—nothing compares to that mouthwatering garlicky aroma filling your kitchen. Be careful not to let the garlic brown; you want it just fragrant and golden.

Step 4: Make a Quick Roux

Now, sprinkle the flour evenly over your beef and garlic. Stir it in well, letting it cook for one to two minutes. This “roux” is the not-so-secret trick to turning milk into the creamiest of sauces, preventing any unwelcome lumps.

Step 5: Create the Garlic‑Parmesan Sauce

Slowly add milk to the skillet, whisking or stirring the whole time. The flour will thicken things up as you bring the mixture to a gentle simmer. Let it bubble and thicken for two to five minutes—keep stirring to keep it super smooth and creamy.

Step 6: Add the Cheesy Goodness

Time for the Parmesan cheese to shine! Stir it in, along with the Italian seasoning, a generous pinch of salt, and freshly ground black pepper. Keep stirring until the cheese is melted and the sauce is dreamy and creamy. Sneak a quick taste—you might want a touch more salt or an extra sprinkle of Italian herbs.

Step 7: Bring It All Together

Add your cooked rotini (and beef, if you set it aside earlier) into the skillet and use tongs to toss it all together. If the sauce gets a bit too thick, splash in some reserved pasta water until you reach your ideal creamy consistency. Finish it off with another crack of pepper and a shower of fresh parsley, if you like.

How to Serve Beef Rotini with Garlic‑Parmesan Sauce

Garnishes

A classic flourish for Beef Rotini with Garlic‑Parmesan Sauce is a sprinkle of fresh chopped parsley and a dusting of extra Parmesan cheese right before serving. The green brings out all the colors of the dish, and that extra hit of cheese is pure decadence.

Side Dishes

This creamy, savory pasta begs for simple accompaniments. Try serving it with garlic bread or a crisp side salad—think arugula, cherry tomatoes, and a lemony vinaigrette. Steamed broccoli or roasted asparagus also makes for a balanced, restaurant-worthy meal.

Creative Ways to Present

If you want to elevate your Beef Rotini with Garlic‑Parmesan Sauce for a special gathering, twirl individual portions into shallow bowls and top each with microgreens or roasted cherry tomatoes. You could even serve mini portions as a unique pasta appetizer or use oven-safe skillets for that “straight-from-the-stove” presentation.

Make Ahead and Storage

Storing Leftovers

Any leftovers will keep well in an airtight container in the refrigerator for up to three days. Just cool the Beef Rotini with Garlic‑Parmesan Sauce to room temperature before storing, so the pasta stays nice and tender but not mushy.

Freezing

You can freeze this dish! Place cooled portions in freezer-safe containers for up to two months. Let it thaw in the refrigerator before reheating. Note: the sauce may thicken on freezing, but a splash of milk or reserved pasta water can restore its original creaminess.

Reheating

Reheat in a skillet over medium-low heat or in the microwave, adding a tablespoon or two of water or milk as needed to loosen up the sauce. Stir gently as it warms through, and add a touch more Parmesan or fresh parsley to boost the flavor and freshness.

FAQs

Can I make Beef Rotini with Garlic‑Parmesan Sauce ahead of time?

Absolutely! Cook your rotini and beef, prepare the sauce, and store everything separately in the fridge. When ready to serve, gently reheat the sauce and toss with the pasta for a freshly-made feel.

What pasta shapes can I use if I don’t have rotini?

Penne, fusilli, or even farfalle all work beautifully for soaking up the creamy Garlic‑Parmesan Sauce. The main thing is to use a shape with curves or ridges to capture every bit of flavor.

Can I make a lighter version of Beef Rotini with Garlic‑Parmesan Sauce?

Swap in ground turkey or chicken for the beef, and use low-fat milk and a bit less cheese to lighten things up. You’ll still enjoy tons of flavor and a delightfully creamy sauce!

Is it possible to add vegetables to this recipe?

Absolutely. Spinach, chopped mushrooms, or broccoli are excellent additions. Just sauté them with the garlic before adding the flour to infuse the sauce with even more deliciousness and nutrients.

How do I prevent the sauce from turning lumpy?

The key is to whisk the flour in well with the beef and garlic, then slowly add the milk while stirring constantly. This helps the sauce stay smooth and velvety—no lumps, just pure creamy comfort.

Final Thoughts

If you’re looking for a recipe that’s as rewarding as it is approachable, you just found it with Beef Rotini with Garlic‑Parmesan Sauce. The smells, flavors, and creamy textures make every forkful irresistible, and best of all, it truly comes together in just 30 minutes. Don’t wait for a special occasion—let Beef Rotini with Garlic‑Parmesan Sauce turn any night into a comfort food celebration!

Beef Rotini with Garlic‑Parmesan Sauce Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4–6 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a comforting and creamy pasta dish with this Beef Rotini with Garlic‑Parmesan Sauce recipe. Perfect for a weeknight dinner, this flavorful dish is sure to satisfy your cravings.

Ingredients

Scale

Pasta:

12 oz rotini pasta

Beef Mixture:

1 lb ground beef
3 cloves garlic, minced
2 Tbsp olive oil or butter

Sauce:

2 Tbsp all‑purpose flour
2 cups milk
1 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (optional garnish)

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Instructions

Cook Rotini: Boil salted water and cook rotini until al dente. Reserve pasta water.
Prepare Beef: Brown ground beef in a skillet, add minced garlic until fragrant.
Make Sauce: Add flour, milk, Parmesan, seasoning, salt, and pepper. Simmer until thick.
Combine: Mix rotini and beef with sauce until coated. Adjust with pasta water if needed.
Garnish: Top with parsley.