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Garlic Parmesan Ground Beef Rotini Pasta
Isabella

Garlic Parmesan Ground Beef Rotini Pasta

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Ingredients Method

Ingredients
  

  • 1¼ pounds 90% lean ground beef
  • 12 ounces dry rotini
  • 3 tablespoons unsalted butter divided
  • 1 small yellow onion finely diced
  • 5 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt or to taste
  • 1 cup heavy cream
  • ¾ cup whole milk
  • 2 ounces cream cheese softened
  • 1¼ cups freshly shredded mozzarella
  • ¾ cup freshly grated Parmesan
  • 2 tablespoons chopped fresh parsley
  • ½ to 1 cup reserved pasta water as needed

Method
 

  1. Cook the rotini in a large pot of well-salted water until al dente. Before draining, save about 1 cup of the pasta water.
  2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the ground beef and onion and cook until the beef is deeply browned and the onion is soft, breaking the meat apart as it cooks.
  3. Add the remaining butter, garlic, Italian seasoning, smoked paprika, garlic powder, black pepper, and salt. Stir for about 30 seconds until everything smells fragrant and the beef is coated in garlic butter.
  4. Lower the heat and pour in the heavy cream and milk. Stir in the cream cheese and let the sauce cook gently for 2 to 3 minutes until smooth and slightly thickened.
  5. Remove from the heat and stir in the mozzarella and Parmesan. Add the rotini and toss thoroughly so the beef is evenly mixed and every spiral is heavily coated. Use pasta water only if needed to loosen the sauce slightly, then finish with parsley.