Beef and Rotini in Garlic Parmesan Sauce: A Comforting Italian-Inspired Dish

There’s something irresistible about the combination of tender ground beef, al dente pasta, and a rich, creamy garlic Parmesan sauce. This Beef and Rotini dish brings together these beloved ingredients in a simple yet incredibly satisfying meal that’s perfect for busy weeknights while still being delicious enough for weekend dinner gatherings.

Quick Info

• Servings: 6
• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Calories: 450 per serving
• Fat: 18g per serving
• Cuisine: Italian-American

The History Behind Beef and Pasta Dishes

The pairing of beef and pasta has deep roots in Italian-American culinary tradition. While authentic Italian cuisine often features pasta with minimal sauce and meat used as a flavoring agent rather than a main component, Italian-American cooking evolved to include heartier combinations with larger portions of meat, reflecting the greater abundance and affordability of beef in America.

This particular style of dish gained popularity in the mid-20th century as Italian immigrants adapted their traditional recipes to American tastes and ingredients. The addition of a creamy garlic Parmesan sauce represents the American preference for rich, dairy-forward flavors that wasn’t as common in traditional Italian cooking.

The use of rotini pasta specifically is a more modern choice – its spiral shape is excellent for holding onto thick, creamy sauces, making every bite flavorful. The dish we see today is a perfect example of how cuisine evolves as it crosses cultural boundaries, creating something new that honors its origins while embracing its new home.

Today, this type of dish has become a staple of family cooking across America, beloved for its simplicity, hearty flavors, and crowd-pleasing ability to satisfy even the pickiest eaters.

Why You’ll Love This Recipe

1. Simple Ingredients – Uses pantry staples and ground beef, which is often on hand or easy to find on sale.
2. One-Pot Wonder – The entire meal comes together with minimal cleanup, as the pasta cooks right in the sauce.
3. Family-Friendly Favorite – Even picky eaters love this mild, creamy pasta dish with familiar flavors.
4. Budget-Friendly – Ground beef stretches further when combined with pasta, making this an economical choice for feeding a family.
5. Versatile Base – Easy to customize with additional vegetables or different cheeses based on what you have available.
6. Comforting Texture – The spiral shape of rotini perfectly captures the creamy sauce and small bits of seasoned beef.
7. Quick Preparation – Ready in 30 minutes or less, making it perfect for busy weeknights when you need a satisfying meal fast.

Ingredients

For the Beef:

• 1 pound lean ground beef (85/15 recommended)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Pasta and Sauce:

• 12 ounces rotini pasta
• 3 cups low-sodium chicken or beef broth
• 1 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup freshly grated Parmesan cheese, plus more for garnish
• ½ teaspoon garlic powder
• ¼ cup fresh parsley, chopped, divided
• Salt and pepper to taste

Instructions

Brown the Beef:

1. Heat a large, deep skillet or Dutch oven over medium-high heat.
2. Add the ground beef and break it apart with a wooden spoon.
3. When the beef is about halfway cooked through (still some pink), add the diced onion.
4. Continue cooking until the beef is no longer pink and the onions have softened, about 5-6 minutes total.
5. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir and cook for another 30 seconds until fragrant.
6. Using a slotted spoon, transfer the beef mixture to a plate, leaving some of the fat in the pan. If there’s excess fat, drain all but about 2 tablespoons.

Create the Sauce Base:

1. Reduce heat to medium and add butter to the pan with the remaining beef fat.
2. Once butter is melted, add flour and whisk continuously for 1-2 minutes to create a roux.
3. Gradually pour in the broth while whisking constantly to prevent lumps.
4. Add the milk and garlic powder, continuing to whisk until smooth.
5. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken slightly.

Cook the Pasta:

1. Add the rotini pasta directly to the simmering liquid, stirring to ensure all pasta is submerged.
2. Reduce heat to medium-low, cover, and cook for 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
3. If the mixture becomes too thick before the pasta is done, add a splash more broth or water.

Finish the Dish:

1. When the pasta is tender, return the beef mixture to the pan and stir to combine.
2. Remove from heat and stir in the grated Parmesan cheese and half of the chopped parsley.
3. Taste and adjust seasoning with additional salt and pepper if needed.
4. Let the dish stand for 2-3 minutes to allow the sauce to thicken further.

Serve:

1. Spoon the beef and rotini into bowls or onto plates.
2. Garnish with remaining fresh parsley and additional grated Parmesan.
3. Serve hot with a side of garlic bread or a simple green salad if desired.

Recipe Notes

1. Pasta Varieties: While rotini works particularly well for holding the sauce, you can substitute other short pasta shapes like penne, fusilli, or farfalle.
2. Cheese Options: For a more complex flavor, try using a combination of Parmesan and Romano, or add a handful of shredded mozzarella for a stretchy, gooey texture.
3. Meat Alternatives: Ground turkey or Italian sausage can be substituted for the beef. If using sausage, reduce or eliminate the added salt as sausage tends to be well-seasoned already.
4. Vegetable Additions: Boost the nutritional value by adding vegetables like diced bell peppers with the onions, or stir in baby spinach or peas just before serving.
5. Make It Creamier: For an even richer dish, add ¼ cup of heavy cream along with the milk.
6. Storage and Reheating: This dish keeps well in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce, as it will thicken considerably when chilled.
7. Wine Pairing: If you enjoy wine with your meal, this dish pairs beautifully with a medium-bodied red like Montepulciano d’Abruzzo or Chianti.
8. Gluten-Free Option: This recipe can easily be made gluten-free by using your favorite gluten-free rotini and substituting cornstarch (1 tablespoon) for the flour in the roux.

This Beef and Rotini in Garlic Parmesan Sauce is the epitome of comfort food – simple, satisfying, and bursting with flavor. The combination of perfectly cooked pasta, savory beef, and creamy, garlicky sauce creates a dish that’s sure to become a regular in your dinner rotation. It’s the kind of recipe that brings everyone to the table with smiles, ready to dig into a bowl of homemade goodness.

Beef and Rotini in Garlic Parmesan Sauce

Serves: 6 Prep Time: 10 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 450 per serving calories 18g per serving fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Beef:

• 1 pound lean ground beef (85/15 recommended)
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red pepper flakes (optional)

For the Pasta and Sauce:

• 12 ounces rotini pasta
• 3 cups low-sodium chicken or beef broth
• 1 cup whole milk
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup freshly grated Parmesan cheese, plus more for garnish
• ½ teaspoon garlic powder
• ¼ cup fresh parsley, chopped, divided
• Salt and pepper to taste

Instructions

Brown the Beef:

1. Heat a large, deep skillet or Dutch oven over medium-high heat.
2. Add the ground beef and break it apart with a wooden spoon.
3. When the beef is about halfway cooked through (still some pink), add the diced onion.
4. Continue cooking until the beef is no longer pink and the onions have softened, about 5-6 minutes total.
5. Add the minced garlic, Italian seasoning, salt, pepper, and red pepper flakes (if using). Stir and cook for another 30 seconds until fragrant.
6. Using a slotted spoon, transfer the beef mixture to a plate, leaving some of the fat in the pan. If there's excess fat, drain all but about 2 tablespoons.

Create the Sauce Base:

1. Reduce heat to medium and add butter to the pan with the remaining beef fat.
2. Once butter is melted, add flour and whisk continuously for 1-2 minutes to create a roux.
3. Gradually pour in the broth while whisking constantly to prevent lumps.
4. Add the milk and garlic powder, continuing to whisk until smooth.
5. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken slightly.

Cook the Pasta:

1. Add the rotini pasta directly to the simmering liquid, stirring to ensure all pasta is submerged.
2. Reduce heat to medium-low, cover, and cook for 8-10 minutes or until the pasta is al dente, stirring occasionally to prevent sticking.
3. If the mixture becomes too thick before the pasta is done, add a splash more broth or water.

Finish the Dish:

1. When the pasta is tender, return the beef mixture to the pan and stir to combine.
2. Remove from heat and stir in the grated Parmesan cheese and half of the chopped parsley.
3. Taste and adjust seasoning with additional salt and pepper if needed.
4. Let the dish stand for 2-3 minutes to allow the sauce to thicken further.

Serve:

1. Spoon the beef and rotini into bowls or onto plates.
2. Garnish with remaining fresh parsley and additional grated Parmesan.
3. Serve hot with a side of garlic bread or a simple green salad if desired.

Notes

• Pasta Varieties: While rotini works particularly well for holding the sauce, you can substitute other short pasta shapes like penne, fusilli, or farfalle.
• Cheese Options: For a more complex flavor, try using a combination of Parmesan and Romano, or add a handful of shredded mozzarella for a stretchy, gooey texture.
• Meat Alternatives: Ground turkey or Italian sausage can be substituted for the beef. If using sausage, reduce or eliminate the added salt as sausage tends to be well-seasoned already.
• Vegetable Additions: Boost the nutritional value by adding vegetables like diced bell peppers with the onions, or stir in baby spinach or peas just before serving.
• Make It Creamier: For an even richer dish, add ¼ cup of heavy cream along with the milk.
• Storage and Reheating: This dish keeps well in the refrigerator for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce, as it will thicken considerably when chilled.
• Wine Pairing: If you enjoy wine with your meal, this dish pairs beautifully with a medium-bodied red like Montepulciano d'Abruzzo or Chianti.
• Gluten-Free Option: This recipe can easily be made gluten-free by using your favorite gluten-free rotini and substituting cornstarch (1 tablespoon) for the flour in the roux.