Beef and Rotini in Garlic Parmesan Sauce

This Beef and Rotini in Garlic Parmesan Sauce is one of those dinners I love coming back to—rich, creamy, garlicky, and loaded with comforting flavor. Tender ground beef and perfectly cooked rotini pasta are tossed in a luscious garlic-Parmesan cream sauce that’s simple to make but tastes like something from a cozy restaurant. It’s a one-skillet meal I can make any night of the week.

Why You’ll Love This Recipe

I love this recipe because it’s easy to pull together with basic ingredients, but it feels extra special. The garlic and Parmesan create a velvety, savory sauce that clings beautifully to every spiral of rotini. The beef adds heartiness, making it a complete and satisfying dish. It’s quick enough for busy weeknights, but also comforting enough for a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rotini pasta

• Ground beef

• Olive oil or butter

• Garlic, minced

• Onion, finely chopped

• Heavy cream

• Milk (optional, to adjust consistency)

• Freshly grated Parmesan cheese

• Salt and black pepper

• Italian seasoning or dried parsley (optional)

• Crushed red pepper flakes (optional, for a kick)

• Fresh parsley, for garnish

Directions

1. Cook rotini pasta in salted boiling water until al dente. Drain and set aside.

2. In a large skillet, heat olive oil or butter over medium heat. Add onion and cook until soft and translucent.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Add the ground beef, breaking it up with a spoon, and cook until browned and no longer pink. Drain any excess grease.

5. Lower the heat and stir in the heavy cream. Let it simmer gently for 2–3 minutes.

6. Add the Parmesan cheese and stir until the sauce is smooth and thickened. Adjust with a splash of milk if it gets too thick.

7. Season with salt, black pepper, and Italian seasoning to taste.

8. Toss in the cooked rotini and stir until fully coated in the sauce.

9. Let it simmer for another minute, then garnish with fresh parsley and serve hot.

Servings and timing

This recipe makes 4 to 6 servings. It takes about 10 minutes to prep and 20–25 minutes to cook, so it’s ready in about 35 minutes. I love how easy it is to get a rich, flavorful dinner on the table in no time.

Variations

• I switch the beef for Italian sausage when I want more spice.

• Adding spinach or steamed broccoli gives the dish extra color and nutrients.

• I sometimes mix in sun-dried tomatoes or sautéed mushrooms for more depth.

• Using penne, fusilli, or farfalle works great if I don’t have rotini.

• For extra cheesiness, I stir in a bit of mozzarella or cream cheese with the Parmesan.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently in a skillet with a splash of milk or cream to loosen the sauce. The microwave also works—just stir halfway through for even heating. I don’t recommend freezing this one, as cream sauces can separate when thawed.

FAQs

Can I use pre-shredded Parmesan?

I’ve done it in a pinch, but freshly grated Parmesan melts smoother and gives a better flavor and texture in the sauce.

What kind of beef works best?

I usually use lean ground beef (85–90%) so the dish stays rich without being greasy. You can also use ground turkey or chicken.

Is this sauce very garlicky?

It’s flavorful but not overpowering. I adjust the garlic to my taste—usually 2–3 cloves is perfect for a good punch of flavor.

Can I make this dish ahead?

Yes, it reheats well. I prep it in the morning or the night before, then warm it up before serving with an extra splash of milk or cream.

What’s a good side dish for this?

I serve it with garlic bread, a fresh green salad, or roasted vegetables. It’s rich, so something light on the side balances it out.

Conclusion

This Beef and Rotini in Garlic Parmesan Sauce is a creamy, hearty meal that’s full of bold, comforting flavor. It’s quick to make, easy to customize, and satisfying enough to become a weekly favorite. Once I started making this at home, it became one of those no-fail dinners I always keep in my rotation.

Beef and Rotini in Garlic Parmesan Sauce

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• Author: Linda
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings
• Category: Main Course, Dinner
• Method: Stovetop
• Cuisine: American, Italian-Inspired
• Diet: Gluten Free

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Description

This Beef and Rotini in Garlic Parmesan Sauce is creamy, savory, and perfect for any night of the week. With tender ground beef, rotini pasta, and a velvety garlic-Parmesan cream sauce, this one-skillet dinner is easy to make and full of comforting flavor.

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Ingredients

• 12 oz rotini pasta
• 1 lb ground beef
• 1 tablespoon olive oil or butter
• 1/2 small onion, finely chopped
• 2–3 cloves garlic, minced
• 1 cup heavy cream
• 1/4 cup milk (optional, to adjust consistency)
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• 1/2 teaspoon Italian seasoning or dried parsley (optional)
• Pinch of crushed red pepper flakes (optional)
• Fresh parsley, chopped, for garnish

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Instructions

1. Cook Pasta: Boil rotini in salted water until al dente. Drain and set aside.

2. Sauté Aromatics: In a large skillet, heat oil or butter over medium heat. Add onion and cook until translucent. Stir in garlic and cook for 30 seconds.

3. Cook Beef: Add ground beef, breaking it up with a spoon. Cook until browned and no longer pink. Drain excess grease if needed.

4. Make Sauce: Lower the heat and stir in heavy cream. Simmer for 2–3 minutes. Add Parmesan cheese and stir until smooth. Thin with milk if needed.

5. Season: Add salt, pepper, Italian seasoning, and red pepper flakes to taste.

6. Combine: Toss cooked rotini into the skillet and stir to coat evenly. Simmer for 1–2 minutes.

7. Garnish & Serve: Top with fresh parsley and serve hot.

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Notes

• Sub ground turkey or sausage for variety.
• Add spinach, broccoli, or mushrooms for extra veggies.
• Penne, fusilli, or bowtie pasta also work well.
• Mix in mozzarella or cream cheese for extra richness.
• Pre-shredded Parmesan can be used, but freshly grated melts smoother.