Cheesy Beef Rotini

Instructions

1. Heat the olive oil in a large deep skillet over medium-high heat.
2. Add the ground beef and cook for 5–7 minutes, breaking it apart with a spoon, until browned and cooked through.
3. Drain excess grease if needed.
4. Add the diced onion and cook for 2–3 minutes until softened.
5. Stir in the garlic, Italian seasoning, paprika, garlic powder, onion powder, salt, and black pepper. Cook for about 30 seconds until fragrant.
6. Stir in the tomato paste and Worcestershire sauce, coating the beef mixture evenly.
7. Add the uncooked rotini and pour in the beef broth and heavy cream. Stir well to combine.
8. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
9. Cover and simmer for 10–12 minutes, stirring occasionally, until the rotini is tender and most of the liquid has been absorbed.
10. Remove the skillet from the heat and stir in the cheddar, Monterey Jack, and Parmesan a handful at a time until melted and creamy.
11. If the sauce is too thick, stir in a small splash of warm broth or milk until it reaches your preferred consistency.
12. Let the pasta rest for 2–3 minutes so the sauce can thicken slightly.
13. Garnish with fresh parsley and an extra sprinkle of Parmesan before serving.

Variations

• Add diced green chiles or jalapeños for a Southwestern kick.
• Stir in chopped bell peppers or mushrooms with the onions.
• Substitute ground turkey or Italian sausage for the ground beef.
• Add diced tomatoes or a can of drained Rotel for extra flavor.
• Use pepper jack instead of Monterey Jack for a spicy, creamy finish.
• Stir in cooked bacon for a smoky, savory twist.

Tips

• Brown the beef well before adding the other ingredients; those browned bits build the foundation of the sauce.
• Stir the pasta periodically while it simmers to prevent sticking and encourage the starches to thicken the sauce.
• Remove the skillet from the heat before adding the cheese to help keep the sauce smooth and creamy.
• Shred the cheese yourself when possible for the best melting texture.
• Don’t overcook the rotini. It should be tender but still have enough structure to hold the creamy sauce.
• Let the finished pasta rest for a few minutes before serving so the sauce clings beautifully to every spiral.