Here’s a rich and comforting recipe for Beef and Rotini in Garlic Parmesan Sauce — perfect for a hearty dinner that blends savory beef with creamy, cheesy pasta.
🧄🧀 Beef and Rotini in Garlic Parmesan Sauce
Ingredients (4 servings):
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8 oz rotini pasta
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1 lb ground beef (or thinly sliced steak)
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1 tbsp olive oil (if using steak)
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4 cloves garlic, minced
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2 tbsp butter
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2 tbsp all-purpose flour
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2 cups milk (whole milk or half-and-half for richness)
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¾ cup grated Parmesan cheese
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Salt & black pepper, to taste
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Optional: red pepper flakes, chopped parsley, or spinach for extra flavor/nutrition
🍽️ Instructions:
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Cook the pasta:
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Boil rotini according to package instructions until al dente.
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Drain and set aside (reserve ½ cup pasta water just in case).
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Cook the beef:
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For ground beef: In a large skillet, brown the beef over medium-high heat. Drain excess fat.
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For sliced steak: Heat olive oil in a pan, sear the beef until browned. Remove and set aside.
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Make the garlic Parmesan sauce:
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In the same skillet, reduce heat to medium. Add butter and garlic. Sauté for 30–60 seconds until fragrant.
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Whisk in flour and cook for 1 minute to form a roux.
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Slowly pour in milk, whisking constantly to avoid lumps.
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Simmer until slightly thickened (3–5 minutes), then stir in Parmesan cheese.
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Season with salt, pepper, and red pepper flakes (optional).
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Combine everything:
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Return beef to the pan, then add cooked rotini.
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Toss to coat evenly in the sauce. Add a splash of pasta water if needed to loosen.
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Serve:
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Garnish with chopped parsley or extra Parmesan.
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Serve with garlic bread or a green salad.
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🧑🍳 Tips & Variations:
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Add sautéed mushrooms or spinach for more depth.
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Use heavy cream instead of milk for a richer sauce.
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Substitute chicken or Italian sausage if you want to mix it up.
Would you like a one-pot version, a baked casserole version, or make it low-carb with zucchini noodles?