Beef and Rotini in Garlic Parmesan Sauce

Serves 4–6

INGREDIENTS:

For the Dish:

8 oz rotini pasta (or any short pasta shape)

1 lb ground beef (or ground turkey/chicken for a lighter option)

2 tbsp olive oil (or butter)

4 cloves garlic , minced

1 cup heavy cream (or half-and-half for a lighter version)

1/2 cup chicken broth

1 cup shredded Parmesan cheese , plus extra for serving

1/2 tsp garlic powder (optional, for extra garlicky goodness)

Salt and pepper , to taste

1/4 tsp red pepper flakes (optional, for a hint of heat)

Optional Add-Ins:

1 cup fresh spinach , chopped

1 cup sliced mushrooms

1/2 cup frozen peas

1/4 cup grated mozzarella cheese (for extra creaminess)

DIRECTIONS:

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook the rotini according to package instructions until al dente. Drain and set aside.

Step 2: Brown the Beef

In a large skillet or sauté pan, heat the olive oil over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through (about 6–8 minutes). Drain excess grease if needed.

Step 3: Sauté the Garlic

Lower the heat to medium-low and add the minced garlic to the skillet with the beef. Sauté for 1–2 minutes, until fragrant. Be careful not to burn the garlic.

Step 4: Make the Sauce

Stir in the heavy cream, chicken broth, garlic powder (if using), and red pepper flakes (if using). Bring the mixture to a gentle simmer.

Gradually whisk in the Parmesan cheese until melted and the sauce is smooth. Season with salt and pepper to taste.

Step 5: Combine Everything