Ingredients
- 12 ounces rotini pasta
- 1.5 pounds ground beef
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Cook the Pasta
Start by bringing a large pot of salted water to a boil. Add the rotini pasta and cook it following the package instructions, typically 9–11 minutes, until al dente. Reserve about 1 cup of pasta water before draining, as it can help adjust the sauce’s consistency later if needed.
Brown the Beef
While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up into smaller pieces with a spatula. Cook for about 5–7 minutes, until fully browned and cooked through. If necessary, drain any excess fat and set the beef aside.
Sauté the Garlic
Using the same skillet, add the minced garlic and cook over medium heat for about 1 minute, stirring constantly. The garlic should become fragrant. Be cautious not to burn the garlic, as it can become bitter quickly.
Create the Sauce
Sprinkle flour over the beef and garlic mixture, stirring well to combine. The flour will thicken the sauce. Gradually add the milk to the skillet, stirring continuously to prevent lumps. Bring the mixture to a simmer and let it cook for 2–3 minutes until it thickens into a creamy sauce.
Add the Cheese and Seasoning
Once the sauce has thickened, stir in the grated Parmesan cheese, followed by the Italian seasoning, salt, and pepper. Continue cooking for another 1–2 minutes until the cheese is fully melted and the sauce is creamy and smooth.
Combine the Pasta and Sauce
Add the drained rotini pasta to the skillet, tossing with the sauce until well-coated. If the sauce is too thick, gradually add some of the reserved pasta water, one tablespoon at a time, until you reach your desired consistency. The starchy pasta water will help the sauce cling to the pasta, making it extra creamy.
Garnish and Serve
Finally, sprinkle freshly chopped parsley over the dish for a burst of color and freshness. Serve immediately and enjoy your creamy, comforting meal!
Beef and Rotini in Garlic Parm Sauce
Ingredients
- 12 ounces rotini pasta
- 1.5 pounds ground beef
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup Parmesan cheese, grated
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 3 tablespoons olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Boil a large pot of salted water. Cook rotini for 9–11 mins until al dente. Reserve 1 cup pasta water, then drain.
- Heat 2 tbsp olive oil in a skillet over medium-high. Cook ground beef for 5–7 mins until browned. Drain excess fat if needed and set beef aside.
- Add minced garlic to the same skillet. Sauté for 1 min until fragrant.
- Sprinkle flour over beef and garlic, stir. Gradually add milk, stirring to prevent lumps. Simmer for 2–3 mins to thicken.
- Stir in Parmesan, Italian seasoning, salt, and pepper. Cook for 1–2 mins until cheese melts and sauce is smooth.
- Combine drained pasta with sauce in skillet. Adjust consistency with reserved pasta water if needed.
- Garnish with fresh parsley and serve immediately.