I recently tried making Beef and Rotini in Garlic Parmesan Sauce, and I must admit, it’s a dish that blew me away with its flavor and simplicity. The savory beef combined with the creamy, garlicky Parmesan sauce and perfectly cooked rotini pasta creates a comforting meal that tastes like it took hours to prepare—but it doesn’t! What I love most is how versatile this recipe is.
Whether you’re whipping up a quick family dinner or hosting guests, it’s bound to be a hit. Plus, with its rich, creamy sauce infused with garlic and Parmesan, this recipe feels like it belongs on a gourmet restaurant menu. Trust me, one bite of this dish and it’ll become a favorite in your home too.
If you’re ready to indulge in a hearty and flavorful dish, keep reading to learn what makes this recipe special and how you can make it your own!
Why You’ll Love This Recipe?
Quick and Easy
This dish comes together in just 30 minutes, making it perfect for busy weeknights. With simple instructions and minimal prep, you can have a wholesome, restaurant-quality dinner on the table in no time.
Bursting with Flavor
The combination of juicy ground beef, aromatic garlic, and creamy Parmesan creates a flavor profile that’s rich, savory, and downright irresistible. Each bite is a balance of tender pasta, velvety sauce, and hearty beef.
Versatile and Customizable
Whether you want to make it lighter with ground turkey or vegetarian with mushrooms, this recipe provides endless possibilities for adjustments based on your preferences.
Kid-Friendly
The creamy, cheesy flavor of this dish appeals to even the pickiest of eaters. Pair it with garlic bread or a crisp salad, and you’ve got a dinner your whole family will enjoy.
Perfect for Leftovers
Not only does it taste amazing fresh, but it also reheats beautifully. Pack it for lunch or revive it for dinner the next day, and you’ll still have a delicious, satisfying meal.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Ingredients
- 12 ounces rotini pasta
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley (for garnish)
Variations
Ingredient Swaps
- Protein options: Substitute ground beef with ground turkey, chicken, or crumbled sausage for a unique twist.
- Vegetarian version: Add sautéed mushrooms, spinach, or zucchini to replace the meat.
- Gluten-free: Swap traditional rotini for your favorite gluten-free pasta and replace flour with cornstarch for the sauce.
Equipment Needed
- Large pot: For boiling pasta.
- Large skillet: To cook the beef and prepare the sauce.
- Wooden spoon or spatula: To stir the beef and mix the sauce.
- Colander: To drain the pasta.
- Whisk: Helps create a smooth sauce.
How to Make Beef and Rotini in Garlic Parmesan Sauce?
Step 1: Cook the Pasta 🍝
Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the rotini pasta according to the package instructions, usually 8-10 minutes, until al dente. Drain the pasta but don’t rinse it to retain its starchiness, which helps the sauce stick better.
Step 2: Brown the Beef 🍖
Heat a large skillet over medium heat and add the ground beef. Break it up with a spoon and stir occasionally as it browns. Cook for about 5-7 minutes until no longer pink. Drain any excess fat and set the beef aside.
Step 3: Sauté the Garlic 🧄
Using the same skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to overcook or burn the garlic.
Step 4: Make the Sauce 🥛🧀
Sprinkle the flour into the skillet with the garlic, stirring well to form a roux. Gradually whisk in the milk, letting it thicken slightly for 2-3 minutes. Add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the sauce is creamy and smooth. If it gets too thick, add a splash of extra milk to loosen it up.
Step 5: Combine It All ✨
Return the cooked beef to the skillet and stir it into the sauce. Add the drained pasta and mix until everything is well-coated. Simmer for a few minutes to allow the flavors to meld together. Garnish with fresh parsley, and you’re ready to serve!
Tips for Making the Recipe
- Cook pasta al dente: Slightly firm pasta ensures it doesn’t become mushy when tossed in the sauce.
- Grate your cheese: Skip pre-grated Parmesan and use fresh for a smoother, melt-in-your-mouth sauce.
- Don’t skip the roux: Whisking flour into the oil before adding milk ensures the sauce thickens properly.
- Season as you go: Taste frequently and adjust the salt, pepper, or herbs according to your preference.
How to Serve Beef and Rotini in Garlic Parmesan Sauce?
Serving this pasta dish beautifully can elevate your dining experience. Spoon the pasta into wide bowls and top it with a final sprinkle of Parmesan cheese, chopped parsley, and maybe even some freshly cracked black pepper. For sides, consider pairing it with crispy garlic bread or a simple green salad to balance the richness of the sauce.
For a dinner party, serve it family-style in a big dish, allowing guests to help themselves. A drizzle of olive oil or a dusting of chili flakes can add an extra layer of flavor if desired.
Nutritional Information
Here’s the nutritional breakdown per serving (approximately):
- Calories: 480
- Protein: 25g
- Carbohydrates: 50g
- Fat: 20g
Make Ahead and Storage
Make Ahead
You can prepare the sauce in advance and store it in the fridge for up to 2 days. When you’re ready to serve, cook the pasta fresh and combine it with the reheated sauce.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days. The dish also freezes well for up to 3 months.
Reheating
Reheat on the stove over low heat, adding a splash of milk to restore the sauce’s creaminess. Alternatively, microwave it in short intervals, stirring each time, to avoid drying out the pasta.
Now that you’re equipped with all the tips and instructions, it’s time to make this irresistible Beef and Rotini in Garlic Parmesan Sauce. Your kitchen is about to smell like a dream, and your taste buds will be thanking you!
beef and rotini in garlic parmesan sauce Recipe
I recently tried making Beef and Rotini in Garlic Parmesan Sauce, and I must admit, it’s a dish that blew me away with its flavor and simplicity. The savory beef combined with the creamy, garlicky Parmesan sauce and perfectly cooked rotini pasta creates a comforting meal that tastes like it took hours to prepare—but it doesn’t! What I love most is how versatile this recipe is.
Ingredients
- 12 ounces rotini pasta
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley (for garnish)
Instructions
- Fill a large pot with water, add a generous pinch of salt, and bring to a boil. Cook the rotini pasta according to the package instructions, usually 8-10 minutes, until al dente. Drain the pasta but don’t rinse it to retain its starchiness, which helps the sauce stick better.
- Heat a large skillet over medium heat and add the ground beef. Break it up with a spoon and stir occasionally as it browns. Cook for about 5-7 minutes until no longer pink. Drain any excess fat and set the beef aside.
- Using the same skillet, heat olive oil or butter over medium heat. Add the minced garlic and sauté for about 1 minute, just until fragrant. Be careful not to overcook or burn the garlic.
- Sprinkle the flour into the skillet with the garlic, stirring well to form a roux. Gradually whisk in the milk, letting it thicken slightly for 2-3 minutes. Add the grated Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the sauce is creamy and smooth. If it gets too thick, add a splash of extra milk to loosen it up.
- Return the cooked beef to the skillet and stir it into the sauce. Add the drained pasta and mix until everything is well-coated. Simmer for a few minutes to allow the flavors to meld together. Garnish with fresh parsley, and you’re ready to serve!
Notes
- Cook pasta al dente: Slightly firm pasta ensures it doesn’t become mushy when tossed in the sauce.
- Grate your cheese: Skip pre-grated Parmesan and use fresh for a smoother, melt-in-your-mouth sauce.
- Don’t skip the roux: Whisking flour into the oil before adding milk ensures the sauce thickens properly.
- Season as you go: Taste frequently and adjust the salt, pepper, or herbs according to your preference.
