Ingredients
To make a creamy, cheesy, beefy rotini pasta like the one in the picture, you’ll need:
- 400 g rotini pasta
- 500 g ground beef
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (400 g) tomato sauce
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- ½ tsp black pepper
- 1 tsp salt (or to taste)
- ½ tsp chili flakes (optional)
- 1 cup beef broth
- 1 cup shredded mozzarella
- ½ cup shredded cheddar
- Fresh parsley for garnish
Cooking the Pasta
Start by boiling the rotini — its spiral shape traps the sauce perfectly.
How to Cook It
- Fill a large pot with salted water.
- Bring it to a boil, then add the rotini.
- Cook according to package instructions, usually 8–10 minutes.
- Drain the pasta but reserve ½ cup of pasta water to adjust the sauce later.
Rotini must stay al dente, so it holds its shape even after mixing with sauce.
Preparing the Beef Sauce
This hearty sauce is the soul of the dish.
Sauté the Aromatics
Heat olive oil in a large skillet. Add the chopped onion and sauté until soft. Add minced garlic and cook another 30 seconds.
Brown the Beef
Add the ground beef. Break it apart with a wooden spoon. Cook until browned and no longer pink.
Add Seasoning
Stir in:
- paprika
- Italian seasoning
- chili flakes
- salt and pepper
This seasoning blend brings depth and warmth.
Create the Sauce
Add tomato sauce, tomato paste, and beef broth.
Stir well until everything combines into a thick, glossy sauce.
Simmer to Enhance Flavor
Simmer on low for 10–15 minutes.
The sauce thickens and the beef absorbs the flavors.
If the sauce becomes too thick, add a splash of pasta water.
Combining Pasta and Sauce
Now bring everything together for the ultimate bowl.
Mixing Technique
Add the drained rotini to the skillet. Toss until each spiral is coated with rich beef sauce.
You can also add a small amount of mozzarella directly into the pasta to make it extra creamy and sticky.
Melting the Cheese
To replicate the dish in your photo:
Create the Cheesy Layer
- Transfer the pasta to a serving bowl or an oven-safe dish.
- Sprinkle mozzarella and cheddar evenly on top.
- Place under the broiler for 2–3 minutes until melted and slightly golden.
This gives you that gooey, stretchy cheese that blends into the pasta beautifully.
Garnishing for Freshness
Finish with chopped parsley for color and freshness.
The scattered herbs in the image match this perfectly.
Serving Suggestions
This cheesy beef rotini pasta pairs well with:
- a crisp green salad
- garlic bread
- sautéed vegetables
- roasted broccoli
It’s filling enough to stand alone but also perfect as part of a bigger meal.
Tips for Perfect Texture and Flavor
Use Rotini or Fusilli
Their twisted shape holds sauce better than straight pasta.
Don’t Overcook the Beef
Brown it, but don’t dry it out — the juiciness adds richness.
Simmer the Sauce
Simmering builds flavor and makes the sauce cling to the pasta.
Always Save Pasta Water
It acts like a natural thickener and enhances the sauce’s texture.
Mix Cheeses
Mozzarella melts smoothly while cheddar adds sharpness.
Variations to Enjoy
Spicy Version
Add extra chili flakes or diced jalapeños.
Creamy Version
Add ½ cup heavy cream to the sauce for a velvety finish.
Vegetable Boost
Mix in spinach, mushrooms, bell peppers, or zucchini.
Four-Cheese Upgrade
Add parmesan and provolone for a richer topping.
Storing and Reheating
Refrigeration
Store in an airtight container for up to 3 days.
Freezing
Freeze the pasta (without cheese topping) for up to 2 months.
Reheating
Heat in a skillet with a splash of water or broth to revive the sauce.
Why This Dish Always Works
This recipe is loved because:
- The beef adds richness.
- The rotini catches every drop of sauce.
- The cheese melts into a creamy blanket.
- The seasoning is warm, comforting, and balanced.
- It’s easy, filling, and always satisfying.
The final result looks exactly like your picture — saucy, cheesy, and full of delicious spirals coated with beef and melted mozzarella.