Why Make This Recipe
Beef and Rotini in Garlic Parmesan Sauce is a satisfying dish that combines robust flavors with comforting textures. It’s perfect for busy weeknights when you want something quick yet hearty. This recipe features ground beef, tender rotini pasta, and a creamy garlic Parmesan sauce that everyone will love.
How to Make Beef and Rotini in Garlic Parmesan Sauce
Making Beef and Rotini in Garlic Parmesan Sauce is easy and takes about 30 minutes. Here’s how you can whip up this delicious meal.
Ingredients:
- 1 lb (450g) ground beef
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 12 oz rotini pasta
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, cook the rotini pasta according to package instructions; drain and set aside.
- In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the skillet, and sauté until the onion is translucent.
- Stir in the heavy cream and bring to a simmer.
- Add the grated Parmesan cheese, stirring until melted and the sauce thickens slightly. Season with salt and pepper to taste.
- Combine the cooked rotini with the sauce in the skillet, tossing to coat evenly.
- Serve hot, garnished with fresh parsley.
How to Serve Beef and Rotini in Garlic Parmesan Sauce
Serve this dish hot, right out of the skillet. The creamy sauce will coat the rotini beautifully. Consider adding a side of garlic bread or a simple salad to round out the meal. A sprinkle of extra Parmesan cheese can enhance the flavor even more.
How to Store Beef and Rotini in Garlic Parmesan Sauce
Store any leftovers in an airtight container in the refrigerator. They will stay fresh for up to 3 days. To reheat, simply warm it in a skillet over low heat or microwave it until heated through. You might want to add a splash of milk or cream when reheating to keep the sauce creamy.
Tips to Make Beef and Rotini in Garlic Parmesan Sauce
- Make sure not to overcook the beef; it should be browned but not dry.
- Feel free to adjust the garlic based on your taste preference. If you love garlic, add more!
- Adding some vegetables, like spinach or bell peppers, can enhance the nutrition of the dish.
Variations
You can easily customize this dish. Substitute the ground beef with ground turkey or chicken for a lighter option. For a vegetarian version, use mushrooms instead of meat and add more vegetables to the sauce.
FAQs
1. Can I use different types of pasta?
Yes, you can use any pasta shape you like. Penne, fusilli, or even spaghetti would work well.
2. Is there a way to make this dish lighter?
Yes, you can use low-fat cream or even reduce the amount of cheese. Adding more vegetables can also help lighten the dish.
3. Can I freeze the leftovers?
Yes, you can freeze the dish. Keep it in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
Beef and Rotini in Garlic Parmesan Sauce
Ingredients
Main Ingredients
- 1 lb ground beef Use lean ground beef for less fat.
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 12 oz rotini pasta
- 1 cup heavy cream For a lighter option, use low-fat cream.
- 1 cup grated Parmesan cheese Feel free to adjust the amount to taste.
- Salt and pepper to taste
- Fresh parsley for garnish Add just before serving.
Instructions
Cooking the Pasta
- In a large pot, cook the rotini pasta according to package instructions; drain and set aside.
Cooking the Beef and Sauce
- In a large skillet, brown the ground beef over medium heat, breaking it apart as it cooks. Drain excess fat if necessary.
- Add the diced onion and minced garlic to the skillet, and sauté until the onion is translucent.
- Stir in the heavy cream and bring to a simmer.
- Add the grated Parmesan cheese, stirring until melted and the sauce thickens slightly. Season with salt and pepper to taste.
Combining and Serving
- Combine the cooked rotini with the sauce in the skillet, tossing to coat evenly.
- Serve hot, garnished with fresh parsley.
