Beef and Rotini in Garlic Parmesan Sauce: A Comforting Weeknight Dinner

When it comes to hearty, satisfying dinners that strike the perfect balance between comfort food and gourmet flair, few recipes shine brighter than Beef and Rotini in Garlic Parmesan Sauce. This dish brings together tender rotini pasta spirals, flavorful seasoned beef, and a creamy garlic parmesan sauce that clings to every twist and turn of the pasta. The result? A family-style pasta recipe that feels indulgent yet easy enough for a weeknight meal.

In this guide, we’ll dive deep into everything you need to know about making this dish from scratch—ingredients, detailed step-by-step instructions, cooking tips, tasty variations, and even storage advice. By the end, you’ll be ready to serve a pasta dish that rivals your favorite Italian-American restaurant.

Why You’ll Love This Recipe

• Creamy yet hearty: The garlic parmesan sauce is rich without being overwhelming, pairing beautifully with the beef.
• One-pan friendly: You can cook the beef, sauce, and pasta all in the same skillet with just a bit of planning.
• Family-approved: Kids and adults alike will love the cheesy, garlicky flavor.
• Customizable: Switch the protein, add vegetables, or tweak the spices—it’s versatile.

Ingredients

• 12 oz rotini pasta (about 3 cups dry)
• 1 lb ground beef (lean, 85/15 works well)
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup heavy cream
• 1 cup grated parmesan cheese (plus more for garnish)
• ½ cup beef broth (or chicken broth for lighter flavor)
• 1 cup cherry tomatoes, halved
• 1 tsp Italian seasoning
• ½ tsp crushed red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Cook the Pasta:
   Bring a large pot of salted water to a boil. Add rotini and cook according to package instructions until al dente. Drain, reserving ½ cup of pasta water, and set aside.
2. Brown the Beef:
   In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a spatula, about 6–7 minutes. Drain excess fat if needed.
3. Sauté Garlic and Tomatoes:
   Add butter to the skillet with the beef, then stir in the minced garlic. Cook for 30 seconds until fragrant. Add cherry tomatoes and cook until softened, about 3 minutes.
4. Build the Sauce:
   Pour in beef broth and stir, scraping up browned bits from the bottom. Lower heat to medium and add the heavy cream. Simmer for 3–4 minutes until slightly thickened.
5. Add Parmesan:
   Gradually stir in grated parmesan cheese until melted into the sauce. Season with Italian seasoning, red pepper flakes, salt, and black pepper.
6. Combine Pasta and Sauce:
   Add cooked rotini to the skillet, tossing to coat. If sauce is too thick, add a splash of reserved pasta water until desired consistency is reached.
7. Finish and Serve:
   Sprinkle with fresh parsley and extra parmesan. Serve hot and enjoy!

Beef and Rotini in Garlic Parmesan Sauce

A creamy, comforting pasta dish with seasoned beef, rotini, and a rich garlic parmesan sauce.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Comfort Food, Italian-American

Calories: 560

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 12 oz rotini pasta about 3 cups dry
• 1 lb ground beef lean (85/15)
• 3 cloves garlic minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 cup heavy cream
• 1 cup parmesan cheese grated
• 0.5 cup beef broth
• 1 cup cherry tomatoes halved
• 1 tsp Italian seasoning
• 0.5 tsp crushed red pepper flakes optional
• Salt and pepper to taste
• Fresh parsley for garnish

Equipment

• Large skillet
• Large pot
• Wooden spoon
• Colander

Method

 

1. Cook rotini pasta in salted water until al dente. Drain and reserve ½ cup pasta water.
2. In a large skillet, brown the ground beef in olive oil over medium-high heat. Drain excess fat.
3. Add butter and garlic to the skillet. Sauté for 30 seconds, then add cherry tomatoes and cook until softened.
4. Pour in beef broth and heavy cream. Simmer until slightly thickened.
5. Stir in parmesan cheese until melted. Season with Italian seasoning, red pepper flakes, salt, and pepper.
6. Add cooked rotini, tossing to coat. Loosen sauce with pasta water if needed.
7. Garnish with parsley and extra parmesan before serving.

Notes

This pasta dish can be made ahead and reheated with a splash of cream or broth to refresh the sauce.

Tips for Success

• Pasta Water Magic: Don’t skip reserving pasta water—it helps emulsify the sauce and gives it a silky texture.
• Use Fresh Parmesan: Pre-grated cheese often contains anti-caking agents that prevent smooth melting. Freshly grated is best.
• Lean Beef Works Best: 85/15 or 90/10 ground beef provides enough flavor without excess grease.
• Balance the Garlic: Garlic can burn quickly—add it after the beef is cooked and keep heat moderate.

Variations

• Chicken Twist: Swap the beef for cooked, shredded chicken breast.
• Veggie Boost: Stir in spinach, broccoli florets, or mushrooms for added nutrition.
• Spicy Version: Increase red pepper flakes or add diced jalapeños for heat lovers.
• Cheese Swap: Use pecorino romano or asiago instead of parmesan for a sharper bite.

Serving Suggestions

Pair this pasta with:

• A crisp green salad with balsamic vinaigrette
• Warm garlic bread or focaccia
• A light glass of Pinot Grigio or sparkling water with lemon

Storage & Reheating

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Freeze: Freeze in portion-sized containers for up to 2 months. Thaw overnight in fridge.
• Reheat: Warm gently on the stovetop with a splash of cream or broth to loosen sauce.

Fun Fact

Did you know that rotini’s spiral shape was designed to “catch” sauce in its grooves? That’s why it’s a perfect pasta shape for creamy sauces like garlic parmesan—it traps every bit of flavor!