Beef and Rotini in Garlic Parmesan Sauce

How to make Beef and Rotini in Garlic Parmesan Sauce

Step 1: Bring a large pot of salted water to a boil. Cook the rotini according to package directions until al dente. Drain and set aside.

Step 2: In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat and remove beef from the skillet.

Step 3: In the same skillet, melt the butter over medium heat. Add the diced onion and cook for 2–3 minutes until softened.

Step 4: Stir in the minced garlic and cook for 30 seconds until fragrant.

Step 5: Sprinkle in the flour and whisk continuously for 1 minute to form a roux.

Step 6: Slowly whisk in the milk and heavy cream, stirring constantly until the sauce thickens.

Step 7: Add Parmesan cheese, salt, pepper, Italian seasoning, and red pepper flakes if using. Stir until smooth and creamy.

Step 8: Return the cooked ground beef to the skillet and stir to coat with the sauce.

Step 9: Add the cooked rotini and toss until everything is well combined and heated through.

Step 10: Garnish with chopped parsley and additional Parmesan cheese before serving.

Recipe Variations and Possible Substitutions

You can substitute ground beef with ground turkey or Italian sausage. Half-and-half can replace heavy cream for a lighter sauce. Add sautéed mushrooms or spinach for extra vegetables. Romano or Asiago cheese can be used instead of Parmesan.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce if needed.