Creamy Beef and Rotini Pasta
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This Creamy Beef and Rotini Pasta is one of those go-to dinners that proves comfort food doesn’t have to be complicated. It comes together quickly on busy weeknights, yet it’s hearty and satisfying enough to feel like a special treat. My husband even joked that it reminds him of a homemade version of Hamburger Helper—but so much better, with fresher ingredients and a richer, creamier flavor.
One of the things I love most about this dish is how simple and practical the ingredients are. Everything you need is likely already in your pantry or fridge, which makes it a perfect last-minute dinner solution. The secret to its luscious, velvety sauce is a little cream cheese, which melts into the beef and pasta to create a creamy coating that clings to every bite. It’s a refreshing change from the usual red-sauce pasta dishes, offering a milder, more indulgent flavor profile that the whole family will enjoy.
Ingredients for Creamy Beef and Rotini Pasta
- GOUND BEEF
- ONION
- GARLIC
- ROTINI PASTA
- ITALIAN SEASONING
- SALT AND PEPPER
- TOMATO SAUCE
- BEEF BROTH
- CREAM CHEESE
- MOZZARELLA CHEESE
Instructions for Creamy Beef and Rotini Pasta
Cook the pasta. Bring a large pot of salted water to a boil and cook the rotini according to package directions until al dente. Drain and set aside.
Brown the beef. While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and chopped onion, cooking until the beef is no longer pink and the onion is softened. Drain off any excess grease.
Add flavor. Stir in the minced garlic and cook for about 1 minute, just until fragrant. Then add the Italian seasoning, salt, pepper, tomato sauce, and beef broth. Stir well to combine.
Simmer the sauce. Bring the mixture to a gentle simmer and let it cook for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Make it creamy. Cut the cream cheese into cubes and add it to the skillet. Stir until the cream cheese is fully melted and incorporated into the sauce, creating a smooth, creamy base.
Combine everything. Add the cooked rotini pasta and shredded mozzarella cheese to the skillet. Stir until the pasta is evenly coated in the creamy sauce and the cheese is melted.
Serve. Spoon into bowls and serve hot. Garnish with fresh parsley or an extra sprinkle of mozzarella if desired.
Frequently Asked Questions
Can I use a different type of pasta?
Yes! While rotini works great because the spirals hold onto the creamy sauce, you can substitute penne, fusilli, bowtie, or even elbow macaroni.
Can I swap the ground beef for another protein?
Absolutely. Ground turkey, chicken, or even Italian sausage are delicious alternatives. Just adjust the seasoning to taste since each protein has a different flavor profile.
Do I have to use cream cheese?
Cream cheese is what gives the sauce its creamy texture, but you can substitute it with mascarpone, ricotta, or even a splash of heavy cream if that’s what you have on hand.
How do I store leftovers?
Store cooled leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the sauce if needed.
What can I serve with this pasta?
A simple green salad, garlic bread, or roasted vegetables make perfect sides to round out the meal.
FOR MORE RECIPES LIKE THIS, TRY:
- Creamy Lemon Rotini
- Creamy Italian Tricolor Pasta Salad
- Beef and Rotini with Garlic Parmesan Sauce
- Lazy Lasagna
Creamy Beef and Rotini Pasta
Real Mom Kitchen
Ingredients
- 1 lb ground beef
- ½ onion finely chopped
- 2 cloves garlic minced
- 16 oz rotini pasta
- 2 tsp Italian seasoning
- 1 tsp salt
- ¼ tsp black pepper
- 1 can (15 oz) tomato sauce
- 1 cup beef broth
- 1 (8 oz) block cream cheese
- 1 cup shredded Mozzarella cheese
Instructions
- Bring a large pot of water to boil and cook pasta according to the package directions.
- Add oil to a large skillet over high heat. Once hot at ground beef and onion. Break up the ground beef and cook for 3-4 minutes until the onions are soft and the beef is no longer pink.
- Drain any fat from the pan. Add garlic and cook for 1-2 minutes until fragrant.
- Mix in Italian seasoning, salt, pepper, tomato sauce and beef broth. Bring to a simmer and cook for 8-10 minutes until it starts to thicken slightly.
- Cut cream cheese into small cubes and add to the pan. Stir until it is completely melted.
- Add in cooked pasta and Mozzarella cheese. Stir until everything is evenly coated and the cheese is melted.
- Serve immediately.
Nutrition
Recipe is adapted from Dinners, Dishes, and Desserts.
