Easy Rotini Pasta

No ratings yet

Rotini are such a fun and satisfying pasta shape, they deserve a dedicated moment in the spotlight. Make the most of their tight spirals by filling them with a cozy yet quick ground beef and tomato sauce that nestles into all the nooks and crannies. Pair this with a simple salad and garlic bread for a stellar meal in well under 30 minutes.

Prep Time5

Cook Time20

Total Time25

Course: Main, Pasta

Cuisine: American

Keyword: rotini pasta recipe

Servings:

Calories: 446kcal

Author: Monica Lensink

Ingredients

8-10 ounces rotini
1 pound lean ground beef
3/4 teaspoon chili powder
3/4 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning
kosher salt and black pepper
1 (15 ounce) can tomato sauce
1/4 cup heavy cream
Parmesan and fresh herbs optional garnish

Instructions

Boil a large pot of water, add a generous pinch of salt, and cook rotini just to al dente, according to package directions. After the pasta is cooked, scoop out about 1/2 cup of the water, then drain off the rest. Set the warm pasta aside.
8-10 ounces rotini
While the pasta cooks, set a large skillet over medium-high heat. Add beef directly to the skillet and cook for 4-5 minutes, crumbling it into small pieces, until nicely browned.
1 pound lean ground beef
Stir in the chili powder, onion powder, garlic powder, Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, followed by the tomato sauce. Stir well and cook 3-4 minutes, until the sauce thickens slightly.
3/4 teaspoon chili powder, 3/4 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, kosher salt and black pepper, 1 (15 ounce) can tomato sauce
Stir in the cream until warmed through, then add the rotini. Stir well to combine. If you would like a slightly more silky sauce, add in the reserved pasta water, just a splash at a time, and stir well until it reaches a consistency that you like.
1/4 cup heavy cream
Serve with grated Parmesan and a sprinkling of fresh parsley, basil, or other herbs, as desired.
Parmesan and fresh herbs

Notes

Tomatoes: Canned crushed tomatoes work, as well.
Cream: This is optional; it just adds a little touch of richness to the sauce.
Make-Ahead/Baked Pasta: If you want to transform this dish into a baked make-ahead style pasta, it's easy to do. Take care to drain the pasta when it is 1-2 minutes shy of the al dente mark. Make the sauce as directed, toss with pasta, and transfer to an oven-safe dish. If baking, I highly recommend topping it off with a few handfuls of shredded mozzarella—so good! Bake at 375°F for roughly 15 minutes, and dig in. You can also cover tightly with foil and refrigerate for a day or so prior to baking.

Nutrition