Description
This hearty Rotini Pasta recipe features lean ground beef simmered with tomato paste, garlic, and a blend of Italian seasonings in a rich beef broth and crushed tomato sauce. Rotini pasta is cooked directly in the sauce, absorbing all the flavors, then topped with melted mozzarella cheese, Parmesan, and fresh basil for a comforting, easy-to-make dinner.
Ingredients
Scale
Main Ingredients
- 1 pound lean ground beef
- 2 tablespoons tomato paste
- 3–4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt (see notes)
- 1 pinch crushed red pepper flakes (optional)
- 3 cups beef broth
- 1 (15 ounce) can crushed tomatoes
- 3 cups uncooked rotini pasta
- 1 cup shredded mozzarella cheese
- Pepper, optional, to taste
- Freshly grated Parmesan cheese and fresh basil, optional for serving
Instructions
- Brown the Ground Beef: Add the ground beef to a soup pot or Dutch oven over medium-high heat. Cook, breaking it up with a spoon, until just browned, about 7-8 minutes. Drain excess fat if necessary.
- Add Tomato Paste and Garlic: Stir in the tomato paste and minced garlic; cook for about a minute until fragrant.
- Season the Sauce: Mix in onion powder, sugar, dried oregano, Italian seasoning, salt, and crushed red pepper flakes (if using) to build flavor.
- Combine Broth and Tomatoes: Pour in the beef broth and crushed tomatoes. Increase heat to high to bring the mixture to a boil.
- Cook the Pasta: Once boiling, add the uncooked rotini pasta. Cook uncovered for about 12 minutes, stirring occasionally. Adjust the heat to maintain a steady simmer—medium or medium-low—so it bubbles steadily without violently boiling.
- Melt the Mozzarella: Turn off the burner but leave the pot on the heat. Sprinkle shredded mozzarella over the top, cover with a lid, and let sit for 5 minutes, allowing the cheese to melt and liquid to absorb.
- Finish and Serve: Gently toss the pasta to incorporate the melted mozzarella. Season with pepper and additional salt if desired. Serve immediately, topped with freshly grated Parmesan cheese and fresh basil if preferred.
Notes
- Adjust salt according to your taste and the saltiness of the beef broth used.
- Drain excess fat after browning the beef to reduce grease in the dish.
- Stir occasionally while cooking pasta to prevent sticking.
- Using fresh basil and Parmesan adds an aromatic and savory finishing touch.
