Garlic Butter Beef Rotini in Creamy Parmesan Sauce

Garlic Butter Beef Rotini in Creamy Parmesan Sauce is a hearty, comforting dinner made with savory ground beef, tender spiral pasta, and a silky garlic-Parmesan sauce. It is rich, flavorful, and easy enough for a busy weeknight.

Recipe Overview

Ground beef is browned with garlic butter and seasonings, then folded into rotini coated in a creamy Parmesan sauce. The pasta spirals capture the sauce in every bite, while fresh parsley and extra Parmesan add the perfect finish.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 5

Ingredients

For the Beef and Rotini

• 12 ounces rotini pasta
• 1 pound lean ground beef
• 1 tablespoon olive oil, if needed
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• 2 tablespoons unsalted butter
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper
• 1 tablespoon tomato paste

For the Creamy Parmesan Sauce

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese, optional
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon crushed red pepper flakes, optional
• 1/3 cup reserved pasta water, as needed
• 2 tablespoons chopped fresh parsley

Instructions

1. Cook the rotini: Bring a large pot of salted water to a boil. Cook the rotini until al dente according to the package directions. Reserve 1/3 cup of pasta water, then drain.
2. Brown the beef: Heat a large skillet over medium-high heat. Add the ground beef and cook for 5–7 minutes, breaking it into bite-size pieces, until browned. Drain excess grease if necessary.
3. Add the aromatics: Add the onion and cook for 3 minutes until softened. Stir in 2 tablespoons butter and the minced garlic; cook for 30 seconds until fragrant.
4. Season: Stir in the Italian seasoning, smoked paprika, salt, black pepper, and tomato paste. Cook for 1 minute, then transfer the beef mixture to a plate.
5. Make the roux: Reduce the heat to medium. Melt 2 tablespoons butter in the same skillet. Sprinkle in the flour and whisk continuously for about 1 minute.
6. Build the sauce: Gradually whisk in the milk, followed by the heavy cream. Simmer gently for 3–4 minutes, stirring often, until slightly thickened.
7. Add the cheese: Lower the heat. Stir in the Parmesan, optional mozzarella, garlic powder, Italian seasoning, and red pepper flakes until the cheese melts and the sauce is smooth.
8. Combine: Return the beef to the skillet, add the drained rotini, and toss until evenly coated. Add reserved pasta water a little at a time if the sauce needs thinning.
9. Serve: Taste and adjust the seasoning. Garnish with chopped parsley and extra Parmesan, then serve hot.

Helpful Tips

• Use freshly grated Parmesan for a smoother sauce; pre-shredded cheese may turn grainy.
• Cook the pasta just until al dente so it stays firm after being mixed with the hot sauce.
• Drain only excess grease from the beef, leaving a little in the skillet for flavor.
• Keep the heat low when adding cheese to prevent the sauce from separating.
• Add mushrooms, spinach, or roasted bell peppers for extra vegetables.
• For more heat, increase the crushed red pepper flakes or add a pinch of cayenne.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in short microwave intervals. Add a splash of milk or broth to restore the creamy texture. Freezing is not recommended because the dairy sauce may separate.

Serving Suggestions

Pair this creamy beef rotini with garlic bread, a simple green salad, steamed broccoli, or roasted green beans for a complete family meal.