Beef and Rotini in Garlic Parmesan Sauce

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Rich, savory, and indulgent—Beef and Rotini in Garlic Parmesan Sauce is the kind of meal that wraps you in comfort from the first bite. Perfectly al dente rotini pasta is swirled into a luscious, creamy garlic Parmesan sauce that clings to every twist. Each bite is punctuated with juicy, well-seasoned ground beef, creating a hearty contrast to the silkiness of the sauce. The pairing of the pasta’s texture with the rich, cheesy base brings the perfect balance of decadence and home-style comfort.

Ideal for busy weeknights or when you’re simply craving something cozy and satisfying, this one-pan meal is a quick fix with gourmet appeal. The simplicity of the ingredients doesn’t compromise the flavor—in fact, the combination of garlic, cheese, and beef works so harmoniously that it feels like a dish straight from a restaurant kitchen. Garnish with freshly cracked black pepper and a touch of parsley for a beautiful finishing touch.

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Ingredients for Beef and Rotini in Garlic Parmesan Sauce

• 1 lb ground beef (85/15 recommended for flavor)
• 8 oz rotini pasta (uncooked)
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• 1 cup heavy cream
• 1 cup beef broth
• 1 cup grated Parmesan cheese
• Salt and pepper to taste
• 1 tsp Italian seasoning (optional)
• Fresh chopped parsley or chives for garnish (optional)

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Step-by-Step Instructions for Beef and Rotini in Garlic Parmesan Sauce

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Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Add the rotini pasta and cook until just shy of al dente, about 7–8 minutes. Drain and set aside, reserving about 1/2 cup of pasta water in case you need to thin the sauce later.

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Step 2: Brown the Ground Beef

In a large skillet or sauté pan over medium-high heat, add the ground beef. Break it up with a wooden spoon and cook until it’s browned and fully cooked through—about 6–8 minutes. Season with a pinch of salt and pepper. Remove the beef from the skillet and set aside. Drain excess fat if necessary, leaving about 1 tablespoon in the pan for flavor.

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Step 3: Make the Garlic Parmesan Sauce

Lower the heat to medium. In the same skillet, melt the butter. Add minced garlic and sauté for 30–60 seconds until fragrant—avoid browning the garlic to prevent bitterness. Pour in the beef broth and heavy cream, whisking to combine. Simmer for about 3–4 minutes until it starts to slightly thicken.

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Step 4: Add Cheese and Seasoning

Stir in the grated Parmesan cheese a handful at a time, mixing well to melt into the sauce. Add Italian seasoning if using, and adjust salt and pepper to taste. Let the sauce simmer gently until it reaches a smooth, creamy consistency.

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Step 5: Combine Pasta and Beef

Return the cooked ground beef to the pan. Add the drained rotini and toss everything together until evenly coated. Let the dish cook for another 2–3 minutes, allowing the pasta to soak up the sauce. If the sauce becomes too thick, add a splash of reserved pasta water to loosen it.

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Step 6: Serve and Garnish

Spoon the creamy beef and rotini into bowls or plates. Top with a little extra grated Parmesan, freshly cracked black pepper, and chopped parsley or chives for a vibrant finish. Serve hot.

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Storage Instructions

To keep your Beef and Rotini in Garlic Parmesan Sauce fresh, allow it to cool to room temperature before storing. Use an airtight container and refrigerate for up to 4 days. Reheat gently in the microwave or on the stovetop, adding a splash of milk or cream to bring back the creamy consistency.

If freezing, place the cooled dish in a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge and reheat thoroughly. Stirring during reheating will help restore the sauce’s smoothness, though slight separation is normal due to the cream content.

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Estimated Nutrition

Approximate per serving (out of 4):

• Calories: 670
• Protein: 32g
• Fat: 39g
• Saturated Fat: 20g
• Carbohydrates: 50g
• Fiber: 2g
• Sugar: 2g
• Sodium: 600mg
• Calcium: 280mg
• Iron: 3.5mg

Values may vary depending on the exact ingredients used.

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Frequently Asked Questions

Can I substitute another type of pasta?

Yes, penne, fusilli, or macaroni work well too—just adjust cooking time accordingly.

Is there a lighter version of this dish?

Swap heavy cream with half-and-half or whole milk for a lighter sauce, but expect a thinner texture.

How can I make it gluten-free?

Use gluten-free rotini and ensure your beef broth and cheese are certified gluten-free.

Q4: What vegetables pair nicely with this?

Spinach, peas, mushrooms, or roasted red peppers are great additions for extra nutrition.

Why did my cheese sauce turn grainy?

Adding Parmesan too quickly or at too high heat can cause clumping. Add it slowly off the heat and stir continuously.

Can I prepare this in advance?

Yes! Make the dish up to 2 days ahead and refrigerate. Reheat with a splash of cream to refresh the texture.

Is it kid-friendly?

Absolutely. It’s creamy, cheesy, and mild—great for picky eaters. Omit pepper or spices for younger kids.

What protein alternatives can I use?

Ground turkey, Italian sausage, or shredded rotisserie chicken are all great swaps for the ground beef.

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