Instructions
Step 1 Cook the rotini in salted boiling water according to package instructions until al dente. Drain and set aside.
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Step 2 Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened.
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Step 3 Add garlic and cook for about 1 minute until fragrant.
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Step 4 Add ground beef and cook until browned, breaking it apart as it cooks. Drain excess grease if needed.
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Step 5 Stir in roasted tomatoes and tomato sauce, then season with Italian seasoning, paprika, salt, and black pepper.
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Step 6 Pour in heavy cream and milk, stirring until combined and simmering gently.
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Step 7 Add cooked pasta and toss until evenly coated in the sauce.
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Step 8 Sprinkle mozzarella and Parmesan cheese over the top.
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Step 9 Cover and cook for a few minutes until cheese is melted and bubbly.
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Step 10 Garnish with parsley and red pepper flakes before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave, adding a splash of milk or cream to maintain the sauce’s creamy texture. This dish can also be frozen for up to 2 months.
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