Cinnamon Roll Honeybun Cheesecake – A Dreamy Dessert Mashup!
A decadent Cinnamon Roll Honeybun Cheesecake recipe that combines sticky honeybuns and creamy cheese...
30
total time
6
servings
650 kcal
calories
Introduction: Why this Beef and Rotini Dish Works
This Beef and Rotini in Garlic Parmesan Sauce recipe strikes a balance between comforting richness and weekday practicality. Combining tender browned beef, corkscrew-shaped rotini pasta, and a garlicky, cheesy sauce creates a dish that’s both flavorful and texturally satisfying. Rotini’s spiral shape catches sauce and bits of browned meat, ensuring every bite is saucy and full of flavor. The garlic-parmesan base uses simple pantry ingredients — garlic, butter or olive oil, cream or milk, and freshly grated Parmesan — to build depth without requiring hours in the kitchen. For busy households, this recipe can be adapted to one-skillet cooking, making cleanup straightforward while preserving robust taste. The savory profile of the beef pairs naturally with Parmesan’s nutty, salty character, and a hint of lemon or white wine can introduce a bright counterpoint to the cream. This dish is ideal for family dinners, potlucks, or meal prep because it reheats well and holds sauce nicely when portioned for lunches. You’ll also find it lends itself to variations: swap beef for ground turkey or Italian sausage for a different flavor profile, or add vegetables like spinach, peas, or sun-dried tomatoes to increase color and nutrients. The technique focuses on properly seasoning and browning the beef, cooking the rotini to al dente, and reducing the sauce to a silky consistency that clings to pasta. Read on for ingredient notes, step-by-step instructions, tips for achieving a creamy emulsion, and presentation ideas that elevate the simple family favorite into a weeknight winner.
Gathering Ingredients — what to buy and why it matters
Before you start cooking, assemble quality ingredients to ensure a flavorful final dish. For the beef, choose either lean ground beef (85/15 or 80/20) for easy browning and a juicier result, or thinly sliced sirloin or flank steak if you prefer bite-sized pieces with a more meaty texture. Ground beef will meld into the sauce and coat the pasta well, while sliced beef will provide a chewier, steak-like mouthfeel. Rotini is the ideal pasta shape because its spirals trap sauce; use dried rotini for convenience and consistent texture, or fresh rotini if available for a silkier finish. For the sauce base, you will need minced garlic, unsalted butter or extra-virgin olive oil, heavy cream or a 50/50 mix of whole milk and cream for lighter fare, and high-quality freshly grated Parmesan. Pre-grated Parmesan often includes anti-caking agents that prevent smooth melting, so grate from a wedge for the best sauce texture. Stock or broth (beef or chicken) helps deglaze the pan after browning the meat and contributes savory depth — low-sodium versions are preferable so you can control salt. Additions such as Dijon mustard, Worcestershire sauce, or a splash of white wine will build complexity; fresh herbs like parsley or thyme bring brightness at the end. Kosher salt and freshly ground black pepper are essential. Optional extras include red pepper flakes for heat, lemon zest for brightness, and vegetables — chopped spinach, mushrooms, or halved cherry tomatoes — to add color and nutrition. Gathering these items ahead of time sets you up for a smooth cooking process and ensures your sauce can reach the right creamy consistency without scrambling to substitute missing ingredients.
Ingredient Notes and Chef Tips
Understanding ingredient choices improves results. Start with your beef: leaner beef (90/10) reduces grease but can be drier; 80/20 hits a sweet spot for flavor and moisture. If using steak slices, cut across the grain into thin strips to keep them tender. For the pasta, follow package directions for al dente timing but reduce by one minute if you’ll finish cooking in sauce — the pasta will continue to cook and absorb flavors. Garlic is central to the sauce: use fresh garlic for the brightest flavor. Gently sauté minced garlic in butter or oil until fragrant and just turning translucent — avoid browning to prevent bitterness. When choosing dairy, heavy cream yields a luxurious texture and reheats well, but a mixture of whole milk and a touch of cornstarch or a splash of cream can lighten calories while preserving mouthfeel. Freshly grated Parmesan contains moisture and melts smoothly; grate it yourself using a microplane for the best integration into the sauce. If you like depth, add a teaspoon of Worcestershire sauce or a splash of dry white wine to deglaze the pan after browning the beef; both contribute umami and complexity. Taste and adjust salt gradually: Parmesan adds saltiness, and reducing the sauce concentrates flavors, so under-salting early is safer. For herbs, flat-leaf parsley works well for finishing because it won’t overpower the garlic and cheese; basil offers a sweeter, fresher note that changes the profile. Finally, reserve some pasta water when draining — the starchy water can be used to loosen the sauce and help it emulsify with cheese for a glossy finish.
Preparing the Beef and Rotini: mise en place and prep steps
Good mise en place speeds up the cooking and ensures consistent results. Start by measuring your pasta and portioning out about 12 to 16 ounces of rotini for four servings. If using ground beef, crumble it into a bowl ahead of time; if using sliced steak, pat the strips dry with paper towels and season lightly with salt and pepper. Mince 3 to 4 garlic cloves and grate 3/4 to 1 cup of Parmesan cheese. Chop a small handful of parsley and any optional vegetables you plan to include — thinly slice mushrooms, halve cherry tomatoes, or wash and roughly chop spinach leaves. Have a measuring cup of low-sodium beef or chicken stock ready, plus 1/2 to 3/4 cup of cream or the milk-cream mix. Measure out butter or olive oil for sautéing and keep a tablespoon of olive oil for tossing if needed. Preheat a large skillet or wide sauté pan over medium-high heat so it’s hot when the beef hits the pan; a hot pan sears meat and builds fond, which is essential for flavor. Use a separate pot of boiling salted water for pasta; when the water returns to a boil add the rotini and stir to avoid sticking. Prepare tools: a wooden spoon or spatula for breaking up ground beef, tongs for tossing pasta into the sauce, a colander set close to the stove to quickly drain pasta, and a ladle for reserving pasta water. Good preparation reduces delays and prevents overcooking: have cheese grated and herbs chopped before you start browning the beef.
Cooking Process: browning, deglazing, and finishing the sauce
The cooking process focuses on three technical steps: achieving a proper brown on the beef, deglazing to capture flavor, and slowly incorporating dairy and cheese to form a smooth sauce. First, heat a large skillet over medium-high heat and add a tablespoon of oil. When hot, add the beef in a single layer. For ground beef, let it sit for 30 to 60 seconds before breaking it up to build caramelized bits; for sliced steak, sear undisturbed for a minute or two on each side to develop color. Season with salt and freshly ground pepper while cooking. Once the beef has good browning and fat has rendered, remove most of the excess fat if there’s too much, leaving a tablespoon to carry flavor. Add minced garlic and sauté briefly until fragrant, being careful not to let it burn. Next, deglaze the pan with a splash (about 1/4 cup) of stock or white wine, scraping up browned bits (fond) from the bottom of the pan with a wooden spoon — these browned bits are concentrated flavor. Add the remainder of the broth and reduce slightly. Lower the heat to medium-low before adding cream to avoid curdling; stir gently as it warms. Gradually whisk in grated Parmesan off the heat or on very low heat, adding a little at a time to encourage smooth melting. If the sauce seems too thick, stir in reserved pasta water a few tablespoons at a time to loosen and to help form an emulsion between cheese and cream. Taste and adjust seasoning, adding salt sparingly because Parmesan is naturally salty. Finish with a squeeze of lemon or a pinch of red pepper flakes if desired, and fold in fresh parsley or baby spinach until wilted. The result should be a velvety, cohesive sauce that clings to the rotini and meat without separating or becoming grainy.
Step-by-Step Recipe: exact measurements and timing
This step-by-step section gives exact quantities and timing for a reliable result. Ingredients (serves 4): 1 lb (450 g) ground beef (or 1 lb thinly sliced sirloin), 12 oz (340 g) rotini pasta, 3 tablespoons olive oil or 2 tablespoons butter + 1 tbsp oil, 4 garlic cloves minced, 1 cup low-sodium beef or chicken broth, 3/4 to 1 cup heavy cream (or 1/2 cup cream + 1/4 cup whole milk), 1 to 1 1/4 cups freshly grated Parmesan, 1/2 teaspoon kosher salt (adjust to taste), 1/4 teaspoon black pepper, optional 1/2 teaspoon Dijon or 1 teaspoon Worcestershire, pinch red pepper flakes, chopped parsley to finish. Method: 1) Bring a large pot of salted water to a rolling boil. Add rotini and cook until 1 minute less than package directions (approx 8-9 minutes for many dried rotini). Reserve 1 cup pasta water, then drain. 2) While pasta cooks, heat a large skillet over medium-high heat. Add oil and then beef. Cook ground beef until well browned, about 6-8 minutes, breaking it up with a spoon; for sliced steak, sear 2-3 minutes per side. Remove excess fat leaving about 1 tablespoon for flavor. 3) Reduce heat to medium, add a bit more oil or butter if needed, then add minced garlic and sauté for 30-45 seconds until fragrant. 4) Deglaze with 1/4 to 1/2 cup broth or wine, scraping up browned bits, then add the remaining broth and simmer for 2-3 minutes to reduce slightly. 5) Lower heat to medium-low, stir in cream and a splash of reserved pasta water, then gradually add grated Parmesan while stirring to melt smoothly. 6) Add drained rotini to the skillet, tossing to coat. Use reserved pasta water to loosen the sauce until it clings to the pasta. 7) Finish with parsley, lemon zest or squeeze, and adjust salt and pepper. Serve hot with extra Parmesan on the side. Timing: active time ~25-30 minutes; total time ~35 minutes including boiling water and prep.
Variations, Dietary Swaps, and Add-Ins
This recipe is adaptable to many diets and flavor preferences. For a lighter version, swap ground beef for lean ground turkey or chicken, and replace heavy cream with a mixture of Greek yogurt thinned with warm broth — add yogurt off-heat to avoid curdling. For a vegetarian take, omit the beef and add mushrooms or plant-based crumbles and use vegetable broth; smoke-flavored paprika or soy sauce adds umami. For a gluten-free option, use certified gluten-free rotini and ensure broth and seasonings are gluten-free. To turn it into a richer Italian-style dish, use Italian sausage (mild or hot) instead of beef; remove casings and brown as you would ground beef. Seafood lovers can substitute cooked shrimp added at the end to warm through for a surf-and-turf twist. Boost greens and nutrition by stirring in a few handfuls of baby spinach or chopped kale during the final minute of sauce reduction so they wilt gently. Add roasted vegetables — zucchini, bell peppers, or roasted cherry tomatoes — for color and sweetness; toss them in just before serving. For a smoky depth, finish with a teaspoon of smoked paprika or a splash of balsamic vinegar. To increase cheesiness, mix in a quarter cup of mascarpone or cream cheese with the Parmesan for extra creaminess, but reduce salt accordingly. If you prefer a thicker casserole-style preparation, combine the sauced pasta with extra cheese, top with breadcrumbs, and bake in a 375°F (190°C) oven for 12-15 minutes until bubbly and golden. Each variation requires small timing adjustments but follows the same core technique of browning protein, deglazing, and gently emulsifying dairy and cheese.
Final Presentation and Serving Suggestions
Presentation elevates a simple skillet meal into an inviting plate. After tossing the rotini in the garlic-parmesan sauce and beef, transfer portions to warmed bowls to keep the sauce glossy and prevent chilling. Garnish with a generous sprinkle of freshly grated Parmesan, a scattering of chopped flat-leaf parsley for color, and a twist of freshly ground black pepper. For visual contrast and brightness, add a few lemon wedges on the side — a quick squeeze right before eating lifts the savory flavors. If you included optional red pepper flakes or roasted tomatoes, arrange a small spoonful on top for a pop of color and texture. For a restaurant-style finish, drizzle a little high-quality extra-virgin olive oil or a few drops of truffle oil to add aroma (use sparingly). For family-style service, present the skillet on the table with a bowl of extra Parmesan and a small dish of crushed red pepper so guests can customize. Serve with simple sides that complement the richness: a crisp green salad with acidic vinaigrette cuts through the cream; roasted broccolini or sautéed green beans add crunch and a vegetal counterpoint. Bread is a welcome companion — slices of crusty baguette or garlic bread soak up leftover sauce. For wine pairing, a medium-bodied red like Sangiovese or a Chardonnay with moderate oak works well. For kids or milder palates, serve without red pepper flakes and add a side of steamed vegetables. Thoughtful plating and complementary sides transform this comforting pasta into an approachable yet refined dinner suitable for weeknights or casual dinner parties.
Storage, Reheating, Nutrition, and Final Tips
Leftovers store well and make for excellent lunches. Refrigerate in an airtight container for up to 3 days; for best texture, reserve a splash of milk or broth to loosen the sauce when reheating. To reheat, warm gently on the stovetop over low heat, stirring occasionally and adding a few tablespoons of reserved liquid until the sauce regains creaminess. Microwaving works for convenience: cover the container and heat in short intervals, stirring between bursts and adding liquid as needed. For longer storage, freeze in a freezer-safe container for up to 2 months; thaw in the refrigerator overnight before reheating and adjust sauce thickness with extra broth or cream. Nutrition varies by ingredient choices: using 80/20 ground beef and heavy cream increases calories and saturated fat, while leaner meats and a milk-based sauce reduce them. To boost fiber and vitamins, add vegetables like spinach, peas, or roasted vegetables. If tracking sodium, use low-sodium broth and reduce added salt since Parmesan contributes significant sodium. Final tips for consistent results: always reserve pasta water — its starch helps bind the sauce; add cheese off heat or on low to avoid graininess; and taste as you go, adjusting acid, salt, and heat to balance flavors. With these storage and reheating guidelines plus the suggested tweaks, your Beef and Rotini in Garlic Parmesan Sauce can be a reliable favorite for busy weeks and relaxed weekend dinners alike. Enjoy the warm, comforting mix of garlic, Parmesan, and savory beef in every saucy spiral of rotini.
Beef and Rotini in Garlic Parmesan Sauce
A creamy, savory Beef and Rotini in Garlic Parmesan Sauce — easy weeknight skillet with tender beef, al dente rotini, and a rich garlic-parmesan cream sauce.
total time
30
servings
6
calories
650 kcal
ingredients
- 1 lb ground beef 🥩
- 12 oz rotini pasta 🍝
- 3 tbsp butter 🧈
- 4 garlic cloves, minced 🧄
- 2 cups heavy cream 🥛
- 1 cup beef broth 🍲
- 1 1/2 cups grated Parmesan cheese 🧀
- 1 tsp Italian seasoning 🌿
- Salt and pepper, to taste 🧂
- 1/4 cup chopped fresh parsley (optional for garnish) 🌿
instructions
- 1. Bring a large pot of salted water to a boil and cook the rotini pasta according to package instructions until al dente. Drain and set aside.
- 2. In a large skillet over medium heat, cook the ground beef until fully browned, breaking it apart with a spatula; season with salt and pepper, then transfer the beef to a bowl and set aside.
- 3. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, taking care not to let it burn.
- 4. Pour in the heavy cream and beef broth, stirring to combine. Let the mixture simmer gently for 3 to 4 minutes to thicken slightly.
- 5. Stir in the grated Parmesan cheese and Italian seasoning, whisking continuously until the sauce becomes smooth and creamy. Taste and adjust seasoning with additional salt and pepper as needed.
- 6. Return the cooked ground beef to the skillet, then add the drained rotini pasta. Toss everything together so the pasta and beef are evenly coated with the sauce. Simmer for an additional 2 to 3 minutes to heat through completely.
- 7. Serve the creamy beef and pasta dish on plates or bowls and garnish with chopped fresh parsley if desired for a fresh, vibrant touch.
- Enjoy this comforting, garlicky meal alongside garlic bread and a crisp green salad for a satisfying dinner the whole family will love!
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