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Beef and Rotini in Garlic Parmesan Sauce

Beef rotini garlic parmesan is a one-pot creamy garlic parmesan pasta with seasoned ground beef and spirals coated in a silky parmesan sauce. Rotini cooks right in the broth-cream mixture until tender, then parmesan melts into every twist for a rich finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Ground beef
  • 1 lb ground beef
Garlic
  • 4 garlic minced
Rotini pasta
  • 2 cup rotini pasta uncooked
Beef broth
  • 2 cup beef broth
Heavy cream
  • 1 cup heavy cream
Parmesan cheese
  • 0.5 cup parmesan cheese grated, plus more for serving
Italian seasoning
  • 1 tsp Italian seasoning
Garlic powder
  • 0.5 tsp garlic powder
Butter
  • 2 tbsp butter
Salt and black pepper
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
Fresh parsley
  • 0.25 cup fresh parsley for garnish

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef
  1. Heat a large skillet over medium-high heat, then brown the ground beef, breaking it apart, until no longer pink. Drain fat.
Cook the pasta in the sauce
  1. Add minced garlic to the skillet and cook for 1 minute, stirring so it doesn’t burn. Add rotini pasta, beef broth, heavy cream, Italian seasoning, and garlic powder.
  2. Bring the mixture to a boil, then reduce heat to medium. Cover and cook for 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish and serve
  1. Stir in the butter and parmesan until the sauce is silky and coats the pasta evenly. Adjust salt and black pepper to taste.
  2. Garnish with fresh parsley and serve immediately with extra parmesan on top. Add cracked black pepper if desired.

Notes

For best texture, keep the heat at medium once you cover so the rotini cooks through without curdling the cream. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently with a splash of beef broth or water. Freezing is not recommended because the cream sauce can separate after thawing. To make it lighter, swap heavy cream for evaporated milk or a high-fat lactose-reduced cream substitute.