Description
A comforting and creamy pasta dish featuring spiral rotini tossed with savory ground beef in a rich garlic Parmesan sauce.
Ingredients
- 12 oz rotini pasta
- 1 lb ground beef
- 3 cloves garlic, minced
- 2 Tbsp all‑purpose flour
- 2 cups milk
- 1 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- Salt & pepper, to taste
- 2 Tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
Instructions
- Bring a large pot of salted water to a boil and cook rotini until al dente (9–11 min). Reserve 1 cup pasta water, then drain.
- Meanwhile, heat oil or butter in a skillet over medium-high; add ground beef, breaking up and cooking until browned, about 5–7 min. Drain fat.
- Add minced garlic to skillet; sauté 1 min until fragrant.
- Sprinkle in flour; whisk 1–2 min until roux is pale golden.
- Slowly whisk in milk; simmer 2–3 min until sauce thickens.
- Stir in Parmesan, Italian seasoning, salt & pepper; cook 1–2 min until cheesy and smooth.
- Add beef and drained pasta; toss together, adding reserved pasta water as needed for desired consistency.
- Garnish with chopped parsley. Serve immediately.
Notes
- Use gluten‑free pasta and flour for a GF version.
- Substitute ground turkey or chicken for leaner protein.
- Toss in vegetables like spinach or mushrooms for extra flavor and nutrients.
- Reheat gently with splash of milk to restore creaminess.