After a busy day, nothing hits the spot quite like a hearty, cheesy pasta dinner that’s quick and fuss-free. This Cheesy Rotini Pasta with Garlic Butter Sauce and Ground Beef has become one of my ultimate weeknight go-tos for exactly that reason. It’s creamy, flavorful, and filling, everything you want when you need dinner fast but still want to impress.
What I love about this recipe is how the simple ingredients come together in such a comforting way. The ground beef is seasoned and browned to perfection, giving that rich, savory backbone. Then, the garlic butter sauce, made with real butter and fresh garlic, melts into a luscious creaminess with Parmesan and mozzarella cheeses that coat every twist of rotini pasta. The pasta’s curly shape is perfect for holding on to all that sauce, so each bite bursts with cheesy goodness.
This dish is also a crowd-pleaser. Whether it’s a family dinner, a casual meal with friends, or a solo comfort night, it never disappoints. Plus, it’s easy enough to tweak with veggies or spices to suit your mood or what you have in your pantry.
Essential Elements and Equipment
Before we dive in, having the right tools on hand makes a big difference:
- Large pot: For cooking your rotini pasta perfectly al dente.
- Heavy-bottomed skillet: This helps brown the beef evenly without burning, plus it’s great for making that smooth garlic butter sauce.
- Whisk: Crucial to keep the sauce silky and lump-free when combining the cream, broth, and cheeses.
- Wooden spoon or spatula: Perfect for breaking up the beef as it cooks and tossing everything together later.
- Measuring cups and spoons: For accurate seasoning and sauce ingredients.
Having these basics will make the cooking process smooth and stress-free.
What Makes This Recipe Work
This recipe works because it nails the balance between richness, flavor, and comfort, with a few simple but key elements:
- Ground beef browned just right: Properly cooking the beef until it’s nicely caramelized adds deep flavor and texture. Seasoning it with Italian herbs and garlic powder layers in that classic pasta taste.
- Garlic butter sauce base: Starting with butter and garlic gently sautéed, infuses the sauce with warmth and aroma. This is the foundation that turns simple cream and broth into something magical.
- Cream and broth combination: Using both heavy cream and beef broth keeps the sauce rich without being too heavy. The broth adds savory depth, preventing the sauce from tasting too one-dimensional.
- Blend of Parmesan and mozzarella: Parmesan adds a sharp, nutty note, while mozzarella melts into creamy, gooey perfection. Together, they create that perfect cheesy sauce we all crave.
- Rotini pasta: The spiral shape is more than just cute; it captures the sauce in every twist and turn, ensuring each forkful is packed with flavor.
Ingredients You’ll Need
- 1 lb ground beef
- 12 oz rotini pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Preparation
Step 1: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until just al dente, about 9 to 11 minutes, depending on your package. Drain the pasta well and set it aside to keep warm.
Step 2: While the pasta cooks, heat the olive oil in a heavy-bottomed skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon. Sprinkle in the Italian seasoning, garlic powder, salt, and black pepper. Cook until the beef is fully browned and caramelized, about 7 to 9 minutes. Once done, transfer the beef to a plate and set aside.
Step 3: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently until the garlic is fragrant and lightly golden but not burned.
Step 4: Pour in the beef broth and heavy cream while whisking constantly to combine and prevent lumps. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
Step 5: Lower the heat and whisk in the grated Parmesan and shredded mozzarella cheese. Stir continuously until the cheeses melt completely and the sauce is silky and smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Return the browned ground beef to the skillet, followed by the drained rotini pasta. Toss gently but thoroughly so every piece of pasta is coated in the luscious garlic butter sauce with tender beef bits.
Easy Variations to Try
One of the best things about this Cheesy Rotini Pasta is how flexible it is. Here are some ways to tailor it to your preferences or whatever you have in the fridge:
- Add veggies: Stir in some sautéed mushrooms, spinach, or roasted bell peppers when cooking the garlic. They add color, nutrients, and a fresh dimension that balances the richness.
- Spice it up: If you like a little heat, toss in some crushed red pepper flakes while sautéing the garlic or add a splash of hot sauce to the sauce.
- Swap the meat: Ground turkey or chicken are leaner options that work just as well. For a different flavor profile, try chorizo or spicy Italian sausage.
- Cheese swaps: Mozzarella and Parmesan are classics, but provolone or fontina also melt beautifully and add creaminess. For a sharper bite, sprinkle in some Asiago cheese.
- Make it vegetarian: Omit the meat and double up on the veggies or use plant-based crumbles. Substitute beef broth with vegetable broth for the sauce.
- Gluten-free option: Use gluten-free rotini pasta and substitute the all-purpose flour in the roux with a gluten-free flour blend or cornstarch.
These simple swaps let you make this recipe truly your own without sacrificing the creamy, cheesy comfort it delivers.
How to Serve
This pasta is a meal in itself, but pairing it with a few sides rounds it out nicely:
- Serve with a light green salad a mix of arugula, baby spinach, or spring greens with a lemon vinaigrette works perfectly to brighten the plate.
- Garlic bread or crusty bread is a must to soak up any leftover sauce, warm and crispy on the outside, soft inside.
- Roasted or steamed veggies like asparagus, green beans, or broccoli add a refreshing crunch and a burst of color.
- Garnish generously with freshly chopped parsley and extra Parmesan to add a pop of freshness and a touch of saltiness.
For drinks, keep it simple. Sparkling water with a slice of lemon or iced herbal tea complements the creamy pasta without overwhelming the palate.
Recipe Tips
- Brown the beef well. Don’t rush this step; a good sear brings out deep, savory flavors that make all the difference.
- Use fresh garlic and sauté it gently to avoid bitterness Burnt garlic can spoil the sauce.
- Whisk constantly when adding liquids to your roux to prevent lumps and achieve a smooth sauce.
- Reserve a little pasta water before draining. If your sauce gets too thick, a splash of that starchy water can loosen it without watering down the flavor.
- Reheat leftovers gently on the stove with a splash of cream or broth to keep the sauce creamy and prevent it from drying out.
- If you’re cooking for picky eaters, you can set aside some plain pasta before adding the sauce and beef.
Cooking Notes
- Use a heavy skillet or sauté pan to prevent burning and ensure even cooking.
- Keep your sauce at a gentle simmer to avoid curdling or separation.
- Taste as you go and adjust salt and pepper at the end, cheese can add enough saltiness on its own.
- Mince garlic finely for a more even flavor distribution.
Nutritional Information (per serving)
- Calories: Approximately 760
- Protein: About 45 grams
- Sodium: Around 850 mg
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Frequently Asked Questions (FAQs)
Can I make this ahead of time?
Absolutely! This recipe works great as meal prep. I usually cook the pasta and sauce separately, then toss them together when I’m ready to eat. Just store everything in airtight containers in the fridge for up to three days. When reheating, do it gently on the stove with a splash of milk or broth so the sauce stays creamy and doesn’t dry out.
What if I don’t have heavy cream?
No worries at all. I often swap heavy cream for whole milk with a tablespoon of butter stirred in. It keeps the sauce rich but lighter. Half-and-half works too, just know the sauce might be a bit thinner. It’s all about what you have on hand!
Is there a gluten-free option?
Definitely! Just pick up some gluten-free rotini pasta and substitute the flour in the sauce with a gluten-free flour blend or cornstarch. I’ve done this myself, and the sauce turns out just as creamy and delicious.
Can I freeze leftovers?
Yes, you can freeze this dish, but I recommend freezing it before adding the pasta if possible. Store the sauce and beef mixture separately for the best texture. Thaw overnight in the fridge and reheat gently on the stove, adding a little milk or broth if needed. Pasta can get a bit soft after freezing, so reheating carefully is key.
Conclusion
If you’re looking for a meal that’s both comforting and easy to make, this Cheesy Rotini Pasta with Garlic Butter Sauce and Ground Beef really hits the mark. It’s exactly the kind of dish I turn to when I want something warm, filling, and crowd-pleasing without spending hours in the kitchen.
The creamy, cheesy sauce paired with savory, well-seasoned ground beef and tender rotini pasta is pure comfort in every bite. Plus, it’s flexible enough to add your favorite veggies or swap ingredients based on what you have. I love how simple it is, yet so satisfying, perfect for weeknights, busy families, or whenever you need a little extra comfort food love.
Give it a try, and I’m confident it will become a staple in your dinner rotation, just like it has in mine. Nothing beats the feeling of sitting down to a plate of cheesy, garlicky goodness after a long day. Enjoy!
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Cheesy Rotini Pasta with Garlic Butter Sauce and Ground Beef
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 lb ground beef
- 12 oz rotini pasta
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- 1 cup heavy cream
- ½ cup beef broth
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
Step 1: Bring a large pot of salted water to a boil. Add the rotini pasta and cook until just al dente, about 9 to 11 minutes, depending on your package. Drain the pasta well and set it aside to keep warm.
Step 2: While the pasta cooks, heat the olive oil in a heavy-bottomed skillet over medium heat. Add the ground beef, breaking it up with a wooden spoon. Sprinkle in the Italian seasoning, garlic powder, salt, and black pepper. Cook until the beef is fully browned and caramelized, about 7 to 9 minutes. Once done, transfer the beef to a plate and set aside.
Step 3: In the same skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1 to 2 minutes, stirring frequently until the garlic is fragrant and lightly golden but not burned.
Step 4: Pour in the beef broth and heavy cream while whisking constantly to combine and prevent lumps. Bring the mixture to a gentle simmer and cook for 3 to 5 minutes until the sauce thickens slightly.
Step 5: Lower the heat and whisk in the grated Parmesan and shredded mozzarella cheese. Stir continuously until the cheeses melt completely and the sauce is silky and smooth. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Return the browned ground beef to the skillet, followed by the drained rotini pasta. Toss gently but thoroughly so every piece of pasta is coated in the luscious garlic butter sauce with tender beef bits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 760
- Sodium: 850
- Protein: 45