Preparation

Step 1: Bring a large pot of salted water to a boil. Add the rotini and cook until al dente, following the package instructions. Drain, reserving 1/2 cup of pasta water, and set aside.

Step 2: Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula. Season with salt and pepper, then transfer the cooked beef to a plate.

Step 3: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, just until fragrant (be careful not to let it burn).

Step 4: Lower the heat slightly and stir in the heavy cream and milk. Let it simmer gently for 2-3 minutes. Gradually add the mozzarella and Parmesan cheese, stirring until smooth and creamy.

Step 5: Add the cooked pasta and ground beef back into the skillet. Toss everything together until the pasta is fully coated in the sauce. If the sauce feels too thick, stir in a splash of the reserved pasta water until it reaches your desired consistency.

Step 6: Sprinkle with Italian seasoning and adjust the salt and pepper to taste. Garnish with fresh parsley before serving.