Few things bring comfort to the dinner table like a creamy pasta dish with hearty beef and savory cheese. Beef and Rotini in Garlic Parmesan Sauce is one of those meals that checks every box: filling, flavorful, and easy enough for a weeknight yet indulgent enough to serve to guests. The rotini pasta captures the rich garlic Parmesan sauce in every spiral, while the ground beef adds satisfying protein. With the right balance of seasonings and a smooth, cheesy sauce, this dish quickly becomes a go-to recipe for busy households or anyone craving homemade comfort food.

Ingredients

For 4–6 servings, gather the following:

For the Beef:

1 pound ground beef (85/15 for flavor)
1 teaspoon salt (adjust to taste)
½ teaspoon black pepper
1 teaspoon Italian seasoning
½ teaspoon smoked paprika

For the Pasta:

12 ounces rotini pasta (about ¾ of a standard 16-ounce box)
1 tablespoon olive oil
½ teaspoon salt (for pasta water)

For the Garlic Parmesan Sauce:

3 tablespoons unsalted butter
4 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups whole milk (warm)
1 cup chicken or beef broth (low sodium)
1 cup grated Parmesan cheese (freshly grated preferred)
½ cup heavy cream
½ teaspoon red pepper flakes (optional, for heat)
1 teaspoon dried parsley or 2 teaspoons fresh parsley (chopped)

Optional garnish: extra Parmesan, fresh parsley, or cracked black pepper.

Instructions

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add rotini and cook until al dente, usually 8–10 minutes. Drain, drizzle with olive oil, and set aside. This prevents sticking and keeps the pasta ready for sauce.

Step 2: Brown the Beef

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground beef, breaking it up with a spatula. Season with salt, pepper, Italian seasoning, and smoked paprika. Cook until browned, about 6–7 minutes, then drain any excess fat. Remove the beef from the skillet and set aside.

Step 3: Start the Sauce

In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 1 minute, stirring constantly to prevent burning. Sprinkle flour over the butter and garlic, whisking to create a smooth paste (roux).

Step 4: Add Liquids

Slowly pour in warm milk while whisking to avoid lumps. Stir in chicken or beef broth. Continue whisking until the sauce thickens, about 5 minutes.

Step 5: Add Cheese and Cream

Once thickened, reduce heat to low. Stir in Parmesan cheese until melted and smooth. Add heavy cream and red pepper flakes (if using). Taste and adjust seasoning with more salt or pepper if needed.

Step 6: Combine Everything

Return the cooked ground beef to the skillet, stirring into the sauce. Add drained rotini and toss until every piece is coated in the creamy garlic Parmesan sauce.

Step 7: Serve

Transfer to a serving dish or portion onto plates. Garnish with fresh parsley, extra Parmesan, and cracked black pepper for presentation.

Conservation and Storage

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: For best texture, freeze only the beef and sauce without the pasta. Freeze in a freezer-safe container for up to 2 months. Add freshly cooked rotini when reheating.
Reheating: Warm in a skillet over low heat with a splash of milk to restore creaminess. Avoid microwaving for too long, which may separate the sauce.

Variations

Vegetable Boost: Add spinach, peas, or broccoli to the pasta during the last few minutes of cooking.
Spicy Twist: Increase red pepper flakes or add a dash of cayenne to the sauce.
Different Proteins: Swap ground beef for ground turkey, chicken, or Italian sausage for a new flavor profile.
Cheese Blend: Mix Parmesan with Romano or Asiago for a sharper taste.
One-Pot Option: Cook the pasta directly in the sauce by adding extra broth and adjusting cooking time.

Serving Suggestions

Classic Dinner: Pair with garlic bread and a crisp Caesar salad.
Comfort Combo: Serve alongside roasted vegetables or baked zucchini fries.
Family Style: Place the skillet in the center of the table and let everyone serve themselves.
Meal Prep: Divide into individual containers with a side of steamed broccoli for balanced lunches.
Date Night: Plate with a garnish of shaved Parmesan and a drizzle of olive oil, and serve with a glass of white wine.

Tips for Perfecting the Dish

Use freshly grated Parmesan—pre-shredded cheese doesn’t melt as smoothly.
Don’t rush the roux; cooking the flour for a full minute prevents a raw taste.
Warm the milk before adding to the sauce to avoid lumps.
Keep the heat low after adding cheese to stop the sauce from breaking.
Toss the pasta with oil after cooking so it doesn’t clump before combining.

Conclusion

The Beef and Rotini in Garlic Parmesan Sauce is proof that comfort food doesn’t need to be complicated. With seasoned ground beef, perfectly cooked rotini, and a creamy garlic Parmesan sauce, this dish delivers hearty flavor in every bite. It adapts to different tastes with easy variations, stores well for meal prep, and pairs with countless side dishes. Whether you’re cooking for family, friends, or just yourself, this recipe guarantees a warm, satisfying meal that’s as versatile as it is delicious. Once you try it, it’s sure to become a staple in your recipe rotation.

Save

Beef and Rotini in Garlic Parmesan Sauce

Author: hafsahafsa
Total Time: 40 minutes
Yield: 4–6 servings 1x

Print Recipe

Description

A creamy pasta dish that combines tender rotini with seasoned ground beef in a rich garlic Parmesan sauce. Hearty, flavorful, and easy enough for weeknights, yet indulgent enough for guests.

Ingredients

Scale

For the Beef:

1 pound ground beef (85/15 for flavor)

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

1 teaspoon Italian seasoning

½ teaspoon smoked paprika

For the Pasta:

12 ounces rotini pasta (about ¾ of a standard 16-ounce box)

1 tablespoon olive oil

½ teaspoon salt (for pasta water)

For the Garlic Parmesan Sauce:

3 tablespoons unsalted butter

4 cloves garlic, minced

3 tablespoons all-purpose flour

3 cups whole milk (warm)

1 cup chicken or beef broth (low sodium)

1 cup grated Parmesan cheese (freshly grated)

½ cup heavy cream

½ teaspoon red pepper flakes (optional)

1 teaspoon dried parsley (or 2 teaspoons fresh parsley, chopped)

Optional garnish: extra Parmesan, fresh parsley, cracked black pepper.

Instructions

Cook Pasta: Boil salted water, cook rotini until al dente (8–10 minutes). Drain, toss with olive oil, and set aside.

Brown Beef: Heat skillet, add beef, season with salt, pepper, Italian seasoning, and paprika. Cook 6–7 minutes until browned. Drain fat and set aside.

Start Sauce: In same skillet, melt butter. Add garlic, sauté 1 minute. Whisk in flour to form roux.

Add Liquids: Slowly add warm milk and broth while whisking. Cook until thickened (about 5 minutes).

Finish Sauce: Stir in Parmesan until melted. Add heavy cream and red pepper flakes. Adjust seasoning.

Combine: Add beef back to skillet. Toss in pasta until well coated.

Serve: Plate and garnish with parsley, Parmesan, and black pepper.

Notes

Use freshly grated Parmesan for the smoothest sauce.

Warm milk prevents lumps in the sauce.

Don’t overcook pasta—it will absorb sauce after mixing.

Keep heat low once cheese is added to prevent separation.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet + Stove Top
Cuisine: American / Italian-inspired

Nutrition

Serving Size: 1 ½ cups
Calories: 510
Sugar: 5 g
Sodium: 780 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 13 g
Trans Fat: 1 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 29 g
Cholesterol: 110 mg

Keywords: beef and rotini in garlic parmesan sauce, creamy beef rotini pasta, garlic parmesan pasta with beef, cheesy beef pasta, weeknight pasta dinner