Creamy Beef Pasta Rotini

Creamy beef pasta is one of those failproof recipes that brings everyone to the table with big smiles Ground beef and rotini snuggle into a velvety cheddar sauce that clings to every twist and turn of the noodles With only one pot to clean and all the comfort in every bite this recipe is perfect for pulling together a filling dinner even when you are short on time or ingredients

I tried this creamy beef pasta the first time when I was running out of groceries and the kids instantly begged for seconds Now it is our emergency dinner trick and truly never gets old

Ingredients

• Rotini pasta: The spiral shapes are perfect for grabbing onto every bit of that rich sauce Look for pasta made with durum wheat for the best bite
• Ground beef: Choose eighty five or ninety percent lean for flavor without too much fat pooling in the pot
• Tomato paste: It brings that deep savory tang that makes the sauce taste like it simmered for hours
• Minced garlic: Freshly minced cloves make the flavor vibrant and never harsh
• Diced white onion: Pick firm and glossy onions for a clean sweet base to the recipe
• Worcestershire sauce: Reach for a quality brand to balance the creamy richness with savory depth
• Red pepper flakes: Just enough to give a little warmth You can use more or less to suit your family
• Heavy whipping cream: The secret to a velvety sauce Choose full fat for the creamiest results
• Shredded cheddar cheese: Always shred your own for silky melting and a sharp punch
• Beef broth: Adds rich meaty flavor and is perfect for simmering the pasta Low sodium versions let you season to taste
• Cajun seasoning: Gives boldness and smoky spice Try to use a blend including paprika and garlic
• Salt and pepper: These are essential for dialing in the flavor at the very end

Step by Step Instructions

Brown the Beef:

Cook ground beef over medium heat breaking it up with your spoon until it is fully browned and no pink remains This usually takes between six and eight minutes Drain off extra oil so you do not end up with a greasy sauce

Season and Soften Aromatics:

Add in the cajun seasoning diced onion and minced garlic Keep the stove at medium low Sauté about five minutes until the onion looks translucent and the garlic releases its warm aroma

Build the Base:

Mix in the red pepper flakes Worcestershire sauce and tomato paste Stir well so the flavors become evenly distributed The beef mixture will look deeper in color and smell savory

Cook the Pasta:

Pour in the rotini and beef broth Stir until everything is mixed and the pasta is just submerged Cover with a lid Simmer gently on medium low for fifteen to eighteen minutes Stir a few times as it cooks to prevent sticking The pasta is done when tender but not falling apart

Add Cream and Cheese:

Remove the lid Pour in the heavy whipping cream Add the shredded cheddar too Stir slowly so the cheese melts into the sauce and you get that creamy luscious texture

Finish and Serve:

Taste and adjust with salt and pepper Serve immediately in bowls while the sauce is still creamy and warm

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The best part is always the gooey cheddar cheese that melts in stretchy ribbons My daughter once asked for seconds just to watch the cheese stretch over her fork and the dinner turned into a memory we all still laugh about

Storage Tips

Creamy beef pasta keeps well in an airtight container in the fridge for up to three days When reheating I add a splash of beef broth or water to loosen the sauce and stir over medium heat until creamy again If you want to freeze it let the pasta cool completely before portioning into containers and freeze for up to three months Thaw overnight in the fridge and reheat gently

Ingredient Substitutions

No rotini on hand Penne or fusilli both work and will hold sauce nicely For a lighter meal swap in ground turkey If you do not have heavy cream half and half is a good stand in though the sauce will be a bit lighter Sometimes I toss in a handful of fresh spinach or peas with the cream for extra veggies and color

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Serving Suggestions

Serve this rich pasta all by itself for a hearty main course but I absolutely love adding a big green salad or some roasted green beans Garlic bread on the side turns it into a guaranteed crowd pleaser If you want a restaurant touch sprinkle extra cheddar and a little fresh parsley just before serving

A Bit of History

One pot creamy pastas like this have long been loved by home cooks wanting something filling and fuss free This recipe is a homemade spin on classics like hamburger helper but made with fresher ingredients and plenty of flavor Every family puts its own twist on it and there is plenty of room to adapt to your favorites

Recipe FAQs

→ Can I use different pasta shapes?

Penne or fusilli work well as substitutes, though cooking times may need slight adjustment to maintain ideal texture.

→ Is ground turkey a good alternative?

Ground turkey offers a lighter option and pairs nicely with the creamy, cheesy sauce without sacrificing flavor.

→ What cheese works best here?

Sharp shredded cheddar melts smoothly into the sauce, but Monterey Jack or mozzarella can also provide a creamy finish.

→ How to thicken the sauce further?

After adding cream and cheese, simmer the pasta uncovered for a few extra minutes, stirring gently until the sauce thickens.

→ How spicy is the dish?

The level is mild to moderate, adjustable by reducing or omitting red pepper flakes and using mild Cajun seasoning if preferred.

→ Can I prepare this ahead and reheat?

Yes, leftovers keep well refrigerated for up to three days. Reheat gently with a splash of broth to revive creaminess without drying out.