Description
This Beef and Rotini in Garlic Parmesan Sauce is a creamy, savory pasta dish loaded with tender ground beef, al dente rotini, and a rich garlic-Parmesan sauce. Perfect for a quick and satisfying dinner the whole family will love!
Ingredients
Units
Scale
For the Pasta:
- 12 oz (340g) rotini pasta
- 1 tsp salt (for boiling water)
For the Beef:
- 1 lb (450g) ground beef
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Garlic Parmesan Sauce:
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups (480ml) whole milk (or half-and-half for a richer sauce)
- 1/2 cup (50g) grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes (optional)
- Salt and pepper, to taste
For Garnish:
- 1/4 cup chopped fresh parsley
- Extra Parmesan cheese
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and set aside.
- Cook the Beef:
- In a large skillet, cook the ground beef over medium heat until browned, breaking it into crumbles with a spatula.
- Add the diced onion and garlic to the skillet and cook for 3-4 minutes, or until the onion is softened. Season with salt and pepper. Remove the beef mixture from the skillet and set aside.
- Make the Garlic Parmesan Sauce:
- In the same skillet, melt the butter over medium heat. Sprinkle in the flour and whisk to form a roux. Cook for 1-2 minutes, stirring constantly, until the mixture is lightly golden.
- Gradually whisk in the milk, ensuring no lumps remain. Cook, stirring frequently, until the sauce thickens, about 3-4 minutes.
- Stir in the Parmesan cheese, Italian seasoning, red pepper flakes (if using), and additional salt and pepper to taste.
- Combine:
- Return the cooked beef mixture to the skillet, followed by the drained rotini. Toss everything together to coat the pasta in the sauce.
- Serve:
- Serve hot, garnished with chopped parsley and extra Parmesan cheese.
Notes
- For a lighter option, use ground turkey or chicken instead of beef.
- Add vegetables like spinach, peas, or broccoli for extra nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.