Description
A comforting and indulgent cheesy rotini pasta dish combining tender ground beef with fragrant garlic butter and a creamy blend of mozzarella and Parmesan cheeses. Perfect for a hearty family meal, this recipe offers a deliciously cheesy sauce coating perfectly cooked rotini pasta, with an optional fresh parsley garnish for added brightness.
Ingredients
Scale
Pasta
- 8 ounces Rotini Pasta (Substitutable with penne or fusilli)
Meat
- 1 pound Ground Beef (Can be replaced with turkey or plant-based meat)
Dairy & Fats
- 4 tablespoons Butter (Feel free to use olive oil for a healthier twist)
- 1 cup Shredded Mozzarella Cheese (Try a cheddar blend for a flavor twist)
- ½ cup Grated Parmesan Cheese (Can be omitted for a dairy-free version)
Produce & Seasonings
- 3 cloves Garlic (Minced)
- 1 teaspoon Salt (Adjust to preference)
- ½ teaspoon Black Pepper (Customize to taste)
- ¼ cup Fresh Parsley (Optional)
Instructions
- Cook the Pasta: Begin by bringing a large pot of salted water to a rolling boil over high heat. Add the rotini pasta and cook for 8-10 minutes until al dente, stirring occasionally to prevent sticking. Drain the pasta in a colander while reserving ½ cup of the pasta water for later use.
- Brown the Beef: Heat a large skillet over medium heat and add the ground beef. Cook for 7-10 minutes, stirring frequently until the meat is fully browned. Drain any excess fat from the skillet, then season the beef with salt and black pepper.
- Sauté Garlic in Butter: Reduce the skillet heat to medium-low and melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
- Combine Pasta and Beef: Pour a splash of the reserved pasta water into the skillet to loosen the mixture. Gently add the cooked rotini and browned beef to the skillet, tossing everything together to evenly coat with the garlic butter.
- Melt the Cheeses: Stir in the shredded mozzarella and grated Parmesan cheese continuously until the cheeses melt and form a smooth, creamy sauce that envelops the pasta and beef.
- Serve: Immediately plate the pasta while hot, and garnish with freshly chopped parsley if desired for a touch of brightness and color.
Notes
- Substitute rotini with penne or fusilli pasta as preferred.
- Ground turkey or plant-based meat can be used for a leaner or vegetarian option.
- For a healthier alternative, swap butter with olive oil.
- Omit Parmesan cheese to make the dish dairy-free.
- Reserve some pasta water before draining to help create a creamy sauce texture.
- Adjust salt and pepper according to taste preferences.
- Fresh parsley adds a fresh, vibrant touch but is optional.
