I like that this dish comes together in about 30 minutes and only needs one pan for cooking. The sauce is velvety, flavorful, and made with simple ingredients I usually have on hand. I also enjoy how easy it is to customize — I can add vegetables, extra seasoning, or even make it spicy. It’s a family favorite that’s both satisfying and comforting.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb ground beef 12 oz rotini pasta 1 tbsp olive oil 4 cloves garlic, minced 1 cup heavy cream 1 cup grated Parmesan cheese 1 cup low-sodium beef broth 1 tbsp flour (optional, for thickening) Salt and freshly ground black pepper, to taste 1 tsp Italian seasoning (optional) Fresh chopped parsley, for garnish
Directions
I bring a large pot of salted water to a boil and cook the rotini until al dente. I drain it and reserve ½ cup of pasta water.
In a large skillet, I cook the ground beef over medium-high heat until browned, seasoning it with salt and pepper. I remove it from the skillet and set it aside.
In the same skillet, I heat olive oil and sauté the minced garlic for about 1 minute until fragrant.
I pour in the beef broth and bring it to a simmer, scraping up any bits from the pan.
I stir in the heavy cream and Parmesan cheese, whisking until the sauce becomes smooth and creamy.
If I want a thicker sauce, I whisk in the flour and cook it for another minute.
I return the cooked beef to the skillet and add the rotini, tossing everything to coat evenly in the sauce.
I add a splash of the reserved pasta water as needed to loosen the sauce and help it cling to the pasta.
I stir in Italian seasoning, taste, and adjust with more salt and pepper if needed.
I serve hot, garnished with chopped parsley and freshly cracked black pepper.
Servings and Timing
This recipe makes 4 to 6 servings. Prep time takes about 10 minutes, cooking time is 20 minutes, so total time is 30 minutes.
Variations
I sometimes add spinach, mushrooms, or broccoli for extra texture and nutrition. For a lighter version, I use half-and-half instead of heavy cream. When I’m in the mood for a little heat, I sprinkle in crushed red pepper flakes. I can also swap the rotini for penne, fettuccine, or rigatoni — any pasta shape works well with this sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I add a splash of milk or broth to bring the sauce back to its creamy texture. I warm it gently on the stovetop or in the microwave.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, both work great for a lighter version.
Can I make this without heavy cream?
Yes, I use half-and-half or evaporated milk for a lighter sauce.
How do I make it spicy?
I add crushed red pepper flakes or a pinch of cayenne pepper.
Can I use pre-grated Parmesan cheese?
I prefer freshly grated Parmesan because it melts smoother and adds better flavor.
Can I make it ahead of time?
Yes, I cook everything and store it in the fridge, then reheat with a splash of broth or milk before serving.
Can I add vegetables?
Definitely — spinach, mushrooms, peas, or roasted bell peppers go great in this dish.
Can I use another pasta shape?
Yes, penne, fusilli, or bow-tie pasta all work well.
How do I keep the sauce from getting too thick?
I add reserved pasta water or milk while reheating to loosen it up.
Can I make it gluten-free?
Yes, I use gluten-free pasta and skip or replace the flour with a cornstarch slurry.
What can I serve with this dish?
I like pairing it with a simple green salad and crusty garlic bread.
Conclusion
Beef and Rotini in Garlic Parmesan Sauce is one of my favorite quick comfort food meals. I love how creamy, garlicky, and satisfying it is, with simple ingredients that come together in no time. Whether I make it for a weeknight dinner or a cozy family meal, it always delivers rich flavor and pure comfort in every bite.
Beef and Rotini in Garlic Parmesan Sauce is a creamy, comforting one-pan pasta dish made with tender ground beef, rotini, and a rich garlic-Parmesan cream sauce. It’s a quick and satisfying weeknight dinner that’s full of flavor and easy to customize.
Ingredients
1 lb ground beef
12 oz rotini pasta
1 tbsp olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup low-sodium beef broth
1 tbsp flour (optional, for thickening)
Salt and freshly ground black pepper, to taste
1 tsp Italian seasoning (optional)
Fresh chopped parsley, for garnish
Instructions
Bring a large pot of salted water to a boil and cook rotini until al dente. Drain and reserve 1/2 cup pasta water.
In a large skillet, cook ground beef over medium-high heat until browned. Season with salt and pepper, then remove and set aside.
In the same skillet, heat olive oil and sauté minced garlic for 1 minute until fragrant.
Pour in beef broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
Stir in heavy cream and Parmesan cheese, whisking until smooth and creamy.
For a thicker sauce, whisk in flour and cook for 1 more minute.
Return beef to the skillet and add the cooked rotini. Toss everything to coat evenly in the sauce.
Add a splash of reserved pasta water to loosen sauce if needed.
Stir in Italian seasoning, adjust salt and pepper, and mix well.
Serve hot, garnished with chopped parsley and freshly cracked black pepper.
Notes
Add spinach, mushrooms, or broccoli for extra vegetables.
Use half-and-half instead of heavy cream for a lighter sauce.
Add crushed red pepper flakes for spice.
Substitute ground turkey or chicken for a leaner option.
