Go Back

Beef and Rotini in Garlic Parmesan Sauce

Beef and rotini in garlic parmesan sauce is a creamy one-pot pasta with tender spirals of rotini tossed in a garlicky, buttery parmesan sauce. Ground beef simmers right in the sauce so every bite is coated and richly melted into the pasta.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 740
Ingredients Equipment Method Notes

Ingredients
  

Beef and rotini
  • 1 lb ground beef
  • 4 garlic, minced
  • 2 cup rotini pasta uncooked
  • 2 cup beef broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese, grated plus more for serving
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 2 tbsp butter
  • salt to taste
  • black pepper to taste
  • fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat and brown the ground beef, breaking it apart, until no longer pink. Drain any excess fat.
Build the creamy sauce
  1. Add the minced garlic and cook for 1 minute, stirring to prevent burning. Stir in the rotini, beef broth, heavy cream, Italian seasoning, and garlic powder.
  2. Bring everything to a boil, then reduce the heat to medium. Cover and cook 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish and serve
  1. Stir in the butter and parmesan until the sauce is silky and coats the pasta. Taste and adjust with salt and black pepper as needed.
  2. Garnish with fresh parsley and serve with extra parmesan on top.

Notes

For the creamiest texture, stir every few minutes while the rotini cooks so the pasta releases starch and thickens the sauce. Store leftovers in the fridge up to 3 days; reheat gently with a splash of beef broth or water to loosen the sauce. Freezing is not recommended because the cream can separate after thawing. If you want a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly less rich but still creamy).