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Beef and Rotini in Garlic Parmesan Sauce

Beef rotini garlic parmesan is a creamy one-pot pasta with tender rotini twirled through a silky garlic cream sauce. Ground beef and parmesan melt into every spiral for a weeknight-friendly easy dinner.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

beef and rotini base
  • 1 lb ground beef Use lean ground beef if possible so draining is minimal.
  • 4 garlic cloves Minced.
  • 2 cup rotini pasta Uncooked.
  • 2 cup beef broth
  • 1 cup heavy cream
  • 0.5 cup parmesan cheese Grated, plus more for serving.
  • 1 tsp Italian seasoning
  • 0.5 tsp garlic powder
  • 2 tbsp butter
  • 1 salt To taste.
  • 1 black pepper To taste.
  • 1 fresh parsley For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Brown the beef and build the flavor
  1. Brown the ground beef in a large skillet over medium-high heat, breaking it apart, until no longer pink, then drain the fat.
  2. Add the minced garlic and cook for 1 minute, stirring, until fragrant.
Cook the rotini in the garlic parmesan sauce
  1. Stir in the uncooked rotini, beef broth, heavy cream, Italian seasoning, and garlic powder until everything is evenly combined.
  2. Bring the mixture to a boil, reduce heat to medium, cover, and cook 12–14 minutes, stirring occasionally, until the pasta is tender.
Finish with butter and parmesan
  1. Stir in the butter and grated parmesan until the sauce is silky and coats the pasta.
  2. Adjust salt and black pepper to taste, garnish with fresh parsley, and serve with extra parmesan.

Notes

For a thicker, clingier sauce, keep the skillet covered during the 12–14 minutes and stir more often during the last 3 minutes so the cream reduces just enough. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with a splash of beef broth or water. Freezing is not recommended because the creamy sauce can separate. Dietary swap: use half-and-half (or evaporated milk) in place of heavy cream for a lighter version, then add the parmesan at the end to help the sauce come together.