Description
This indulgent cheesy rotini pasta with garlic butter sauce is a creamy, flavorful dish featuring perfectly cooked rotini pasta tossed with browned ground beef and a rich garlic butter sauce, topped with melted mozzarella and Parmesan cheeses. Garnished with fresh parsley, this comforting meal comes together in just 35 minutes, making it a delicious option for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 oz Rotini Pasta (Can substitute with penne or fusilli)
- 1 tsp Salt (Adjust to taste)
Meat
- 1 lb Ground Beef (Can use turkey or plant-based options)
Sauce
- 4 tbsp Butter (Can use olive oil for a lighter version)
- 3 cloves Garlic (minced) (Use fresh garlic for best results)
- ½ cup Reserved pasta water
Cheese
- 2 cup Shredded Mozzarella Cheese (Can experiment with cheddar)
- 0.5 cup Grated Parmesan Cheese (Optional or can swap with nutritional yeast)
Seasonings and Garnish
- 1 tsp Black Pepper (Adjust based on preference)
- 2 tbsp Fresh Parsley (optional) (Can substitute with basil)
- Salt to taste (for browning beef and pasta water)
Instructions
- Boil the Pasta: Fill a large pot with water, add 1 tsp salt, and bring to a rolling boil. Add the rotini pasta and cook until al dente, about 8-10 minutes. Drain the pasta, reserving ½ cup of the pasta water for later use.
- Brown the Ground Beef: Heat a large skillet over medium-high heat and add the ground beef. Cook and brown the meat evenly for 5-7 minutes. Drain excess fat from the skillet. Season the beef with salt and 1 tsp black pepper to taste.
- Prepare the Garlic Butter Sauce: Reduce the skillet heat to medium and add 4 tbsp butter. Let it melt completely, then add the minced garlic cloves. Sauté the garlic for 1-2 minutes until fragrant but not browned. Add a splash of the reserved pasta water to the skillet to help create the sauce.
- Combine Pasta and Sauce: Add the cooked rotini pasta back into the skillet with the garlic butter sauce and browned ground beef. Toss everything together gently to evenly coat the pasta with the sauce and beef.
- Incorporate Cheese: Sprinkle 2 cups shredded mozzarella and 0.5 cup grated Parmesan cheese over the pasta mixture. Stir continuously over low heat until the cheeses melt and form a creamy, smooth texture throughout the dish.
- Serve and Garnish: Remove the skillet from heat. Spoon the cheesy rotini pasta into bowls and garnish with 2 tbsp fresh parsley if desired. Serve immediately while hot for the best flavor and texture.
Notes
- You can substitute penne or fusilli pasta if rotini is unavailable.
- Use turkey or plant-based ground options to make this recipe lighter or vegetarian-friendly.
- Olive oil can replace butter for a lighter garlic sauce.
- Fresh garlic delivers the best flavor; avoid pre-minced garlic for highest quality.
- Adding a splash of reserved pasta water helps achieve a silky sauce consistency.
- Cheese varieties can be swapped – cheddar or nutritional yeast for a different twist.
- Adjust salt and pepper to suit your taste preferences.
- Fresh parsley or basil makes a lovely, fresh garnish.
- To keep it gluten-free, use gluten-free pasta alternatives.
