Description
This Beef and Rotini in Garlic Parmesan Sauce recipe offers a comforting dish combining tender ground beef, perfectly cooked rotini pasta, and a creamy garlic Parmesan sauce infused with Italian seasoning. Ready in just 30 minutes, this flavorful meal is perfect for a quick weeknight dinner, garnished with fresh parsley for a burst of color and freshness.
Ingredients
Scale
For the Pasta and Beef:
- 12 ounces rotini pasta
- 1 pound ground beef
- 3 cloves garlic, minced
- 2 tablespoons olive oil or butter
For the Garlic Parmesan Sauce:
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to the package instructions, usually about 8-10 minutes, until al dente. Drain the pasta and set aside.
- Brown the Ground Beef: While the pasta cooks, heat olive oil or butter in a large skillet over medium heat. Add the ground beef and cook until browned and cooked through, breaking it up into small pieces with a spoon. Drain excess fat if necessary.
- Sauté the Garlic: Add the minced garlic to the browned beef and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Make the Roux: Sprinkle the all-purpose flour over the beef and garlic mixture, stirring constantly to coat the beef. Cook for about 1 minute to remove the raw flour taste.
- Add Milk and Thicken Sauce: Gradually whisk in the milk, continuing to stir to avoid lumps. Cook the sauce over medium heat until it thickens, about 3-5 minutes.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese and Italian seasoning. Season with salt and pepper to taste. Continue cooking until the cheese melts and the sauce is smooth and creamy.
- Combine with Pasta: Add the drained rotini pasta to the skillet and toss gently to coat the pasta evenly with the garlic Parmesan sauce and beef mixture.
- Garnish and Serve: Sprinkle chopped fresh parsley over the top before serving for a fresh, vibrant touch.
Notes
- For a richer sauce, substitute half the milk with heavy cream.
- Use gluten-free flour and pasta to make this dish gluten-free.
- Freshly grate the Parmesan cheese for best flavor and melt.
- This recipe can easily be doubled to serve larger groups.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
