Creamy Italian Beef & Rotini // Sammi Mays // Managin the Mays

 Creamy Italian Beef & Rotini

One-Pot Meal Yield: 4 servings Total Time: 40 minutes (Prep: 10 minutes, Cook: 30 minutes) Calories: Approx. 520 per serving
Ingredients
1 lb ground beef 1 medium onion, diced 1-2 Tbsp garlic, minced 1 12oz. jar roasted red pepper, drained & diced 8 oz Rotini 1 (14.5 oz) can diced tomatoes 1 cup beef broth 1 tsp dried basil 1 tsp dried oregano ½ tsp salt ¼ tsp black pepper ½ cup heavy cream 1/2 c. Shredded Parmesan Cheese Fresh parsley, chopped (for garnish) Olive oil (for cooking)
Instructions:
Brown the Beef: Heat a small amount of olive oil in a large pot or Dutch oven over medium heat. Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat. Sauté Vegetables: Add diced onion, minced garlic, and roasted red peppers and tomatoes Add Pasta and Liquids: Stir in rotini, beef broth, Mix to combine. Simmer: Bring to a boil, then reduce heat to low. Cover and simmer for 15–20 minutes, stirring occasionally, until pasta is al dente and liquid is mostly absorbed. Cream Finish: Stir in heavy cream and Parmesan. Simmer uncovered for an additional 5 minutes, allowing the sauce to thicken and flavors to meld. Serve: Garnish with chopped fresh parsley and serve hot. Notes: For extra richness, top with grated Parmesan before serving. Substitute ground turkey or Italian sausage if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

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