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A bowl of rotini pasta ready for serving with sauce and herbs.

Rotini Pasta

A hearty rotini pasta dish with savory ground beef, rich tomato sauce, and melted mozzarella, perfect for busy weeknights and family gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound lean ground beef Offers a savory foundation for your sauce
  • 3 cups beef broth The liquid that brings everything together
  • 1 15 ounce can crushed tomatoes Adds richness and color
  • 3 cups uncooked rotini pasta The star of the show!
  • 1 cup shredded mozzarella A creamy blanket over the pasta
Flavor Enhancers
  • 2 tablespoons tomato paste A concentrated burst of tomato flavor
  • 3-4 cloves garlic, minced Fragrant and savory, enhancing the dish's depth
  • 1 teaspoon onion powder Adds sweetness and flavor
  • 1 teaspoon sugar Balances the acidity from the tomatoes
  • 1/2 teaspoon dried oregano Aromatic and herby
  • 1/2 teaspoon Italian seasoning A classic touch, elevating the taste
  • 1/2 teaspoon salt Enhancing all the other flavors
  • 1 pinch crushed red pepper flakes, optional A gentle kick to tantalize the taste buds
  • Pepper, to taste pepper A finishing touch to season
  • Freshly grated parmesan cheese, optional parmesan cheese For that restaurant-style finesse
  • Fresh basil, optional basil For serving

Method
 

Preparation
  1. In a soup pot or Dutch oven over medium-high heat, add the ground beef. Cook until the meat is beautifully browned, breaking it into bite-sized pieces as you go (about 7-8 minutes). If there's excess fat, spoon it out.
  2. Stir in the tomato paste and minced garlic, letting them meld for about a minute.
  3. Add onion powder, sugar, oregano, Italian seasoning, salt, and a pinch of crushed red pepper (if using). Stir to coat the beef.
Cooking
  1. Pour in the beef broth and crushed tomatoes, turning the heat up to high and bringing it to a boil.
  2. Once boiling, toss in the uncooked rotini pasta and cook uncovered for 12 minutes, stirring occasionally.
  3. When ready, turn off the burner but leave the pot in place. Sprinkle the shredded mozzarella over your creation and close the lid for about 5 minutes to let the cheese melt.
  4. Gently toss the pasta so the cheese blends beautifully, seasoning with pepper and more salt if desired.
Serving
  1. Serve immediately, garnished with freshly grated parmesan cheese and fresh basil if desired.

Notes

For a healthier version, substitute lean turkey for the beef, use whole wheat rotini, and low-sodium beef broth.