Instructions
Step 1: Cook the rotini pasta according to package instructions until al dente, then drain and set aside./n
Step 2: Heat olive oil in a large skillet over medium heat and sauté the chopped onion until softened./n
Step 3: Add the ground beef and cook until browned, breaking it apart as it cooks. Drain excess fat if needed./n
Step 4: Stir in the minced garlic and cook for about 1 minute until fragrant./n
Step 5: Pour in the marinara sauce and heavy cream, stirring to combine./n
Step 6: Add salt, black pepper, Italian seasoning, and paprika, then let the sauce simmer for 3–4 minutes./n
Step 7: Stir in cheddar, mozzarella, and Parmesan cheese until melted and smooth./n
Step 8: Add the cooked rotini and toss until fully coated in the cheesy sauce./n
Step 9: Let everything cook together for 2–3 minutes until heated through.
Step 10: Garnish with chopped parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat on the stovetop or in the microwave with a splash of milk or cream to maintain the creamy texture.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
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