Ingredients
Scale
- 1 lb ground beef
- 12 oz rotini pasta
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 tsp Italian seasoning
- Salt and pepper, to taste
- Chopped parsley (optional, for garnish)
Instructions
- In a large pot, heat olive oil or butter over medium heat. Add ground beef, season with salt, pepper, and Italian seasoning, and cook until browned (about 5–7 minutes). Drain excess fat if needed.
- Stir in the minced garlic and cook for another 1–2 minutes until fragrant.
- Pour in the beef broth and heavy cream. Add the uncooked rotini pasta, stir well. Bring to a boil, then reduce the heat to low and simmer, stirring occasionally, until the pasta is tender — about 10–12 minutes.
- Stir in the Parmesan cheese until it melts and the sauce becomes creamy and coats the pasta.
- Serve warm, topped with chopped parsley if desired.
Notes
- This recipe can easily be doubled for a larger crowd.
- Feel free to add vegetables such as spinach or mushrooms for added nutrition.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg