Print

Creamy Beef Rotini Pasta

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Creamy Beef Rotini Pasta is a rich and comforting meal combining spiral-shaped rotini pasta with seasoned beef, enveloped in a smooth, cheesy cream sauce. It’s a family-friendly dish that delivers big on flavor with minimal effort.

Ingredients

  • rotini pasta
  • ground beef or beef cubes
  • olive oil
  • onion, diced
  • garlic, minced
  • beef broth
  • heavy cream
  • cheddar cheese, shredded
  • mozzarella cheese, shredded
  • Parmesan cheese
  • salt
  • black pepper
  • fresh parsley (for garnish)

Instructions

  1. Cook rotini pasta until al dente; drain and set aside.
  2. Heat olive oil in a large skillet. Sauté onion and garlic until soft and fragrant.
  3. Add beef; cook until browned and cooked through. Drain excess fat if necessary.
  4. Stir in beef broth and simmer for a few minutes.
  5. Lower heat and pour in the cream. Simmer until slightly thickened.
  6. Stir in cheeses until melted and smooth.
  7. Toss in cooked pasta, coating well with the sauce.
  8. Adjust seasoning, garnish with parsley, and serve.

Notes

  • For extra nutrition, add mushrooms or spinach.
  • If you prefer a spicy version, add red pepper flakes.
  • Ground turkey or chicken can be used instead of beef for a lighter option.
  • Sun-dried tomatoes or roasted red peppers can be added for extra flavor.
  • Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of cream or broth.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk.
  • To make it gluten-free, use gluten-free rotini and check that the broth is gluten-free.
  • For a vegetarian version, replace the beef with sautéed mushrooms or plant-based crumbles.
  • This dish can be assembled ahead of time and reheated just before serving.
  • Herbs like parsley, thyme, or basil pair well with the dish.
  • If you like, deglaze the pan with white wine before adding the broth for a richer flavor.
  • To prevent the sauce from curdling, simmer gently and avoid high heat once the cream is added.

Nutrition