Beef and Rotini in Garlic Parmesan Sauce Recipe (Print Version)
# Ingredients:
→ Pasta
01 -
12 oz (340g) rotini pasta
02 -
1 tsp salt (for boiling water)
→ Beef
03 -
1 lb (450g) ground beef
04 -
1 medium onion, diced
05 -
3 cloves garlic, minced
06 -
1/2 tsp salt
07 -
1/4 tsp black pepper
→ Garlic Parmesan Sauce
08 -
2 tbsp unsalted butter
09 -
2 tbsp all-purpose flour
10 -
2 cups (480ml) whole milk (or half-and-half for a richer sauce)
11 -
1/2 cup (50g) grated Parmesan cheese
12 -
1 tsp Italian seasoning
13 -
1/4 tsp red pepper flakes (optional)
14 -
Salt and pepper, to taste
→ Garnish
15 -
1/4 cup chopped fresh parsley
16 -
Extra Parmesan cheese
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rotini until al dente, then drain and set aside.
02 -
Cook the ground beef in a skillet until browned. Add diced onion and garlic, cooking until softened. Season with salt and pepper, then set aside.
03 -
Melt butter in the skillet, form a roux with flour, and gradually whisk in milk until thickened. Stir in Parmesan cheese, Italian seasoning, red pepper flakes (if using), and additional salt and pepper.
04 -
Return the cooked beef and drained rotini to the skillet, tossing everything together to coat in the sauce.
05 -
Serve hot, garnished with chopped parsley and extra Parmesan cheese.
# Notes:
01 -
Use ground turkey or chicken for a lighter option.
02 -
Add spinach, peas, or broccoli for extra nutrients.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.
04 -
Prepare the sauce ahead of time and reheat gently before serving.
05 -
Freeze leftovers in an airtight container for up to 3 months.