Hearty Rotini Pasta Dish

This rotini pasta dish combines savory ground beef with a rich tomato broth and tender spiral pasta for a comforting, all-in-one meal. It comes together easily in a single pot, making weeknight dinners hassle free without sacrificing flavor or heartiness.

I first made this recipe on a cold evening and was surprised by how cozy and satisfying it felt. Now it’s become a staple for family dinners, especially when everyone wants something filling but fuss-free.

Ingredients

• Lean ground beef: provides protein and a rich base flavor for the sauce choose 85 percent lean or leaner to keep the dish from being greasy
• Tomato paste: adds a concentrated tomato flavor that deepens the sauce look for cans that are bright red and thick
• Minced garlic: gives a punch of fresh aroma and flavor use firm cloves without sprouting for best taste
• Onion powder: offers sweetness and depth when you want onion flavor but no chopping is ideal to use a fine powder that dissolves well
• Sugar: balances the acidity of tomatoes a small amount enhances overall flavor
• Dried oregano and Italian seasoning: bring classic Italian herb notes opt for freshly ground for stronger aroma
• Salt: seasons the entire dish and enhances flavors start with half a teaspoon then adjust at the end to taste
• Crushed red pepper flakes: are optional for a gentle kick
• Beef broth: provides body and richness to the sauce best to pick a low sodium variety so you can control seasoning
• Canned crushed tomatoes: ensure a smooth sauce texture pick a brand with no added herbs or salt for flexibility
• Uncooked rotini pasta: holds sauce well between its spirals check for firm dryness and avoid broken pieces
• Shredded mozzarella: melts into creamy pockets adding gooey texture freshly shredded melts best compared to pre-shredded
• Pepper: for seasoning to finish adds a mild heat fresh cracked is preferable
• Freshly grated parmesan and basil: are optional but elevate presentation and add layers of flavor

Instructions

Sear the Beef:

Add the ground beef to a medium-large soup pot or Dutch oven set over medium-high heat. Cook without stirring too often at first to let it brown well. Break it up gently with your spoon as the meat cooks for about 7 to 8 minutes until it loses its pink color. Spoon out any excess fat if it looks greasy to keep the sauce lighter.

Build the Sauce Base:

Stir in the tomato paste along with the minced garlic. Cook this mixture for about one minute stirring constantly to toast the tomato paste slightly and bring out its deep flavor without burning the garlic.

Add Seasonings:

Mix in the onion powder, sugar, dried oregano, Italian seasoning, salt and if you like a pinch, crushed red pepper flakes. Stir everything together to coat the beef evenly and develop the seasoning layers.

Pour in Liquids:

Add the beef broth and the crushed tomatoes to the pot. Increase the heat to high to bring the mixture to a boil while stirring occasionally to prevent sticking.

Cook the Pasta:

Once boiling, pour in the uncooked rotini. Maintain a gentle simmer by reducing the heat to medium or medium-low depending on your stove so the pot bubbles steadily but does not boil vigorously. Cook uncovered for 12 minutes stirring occasionally so the pasta cooks evenly and absorbs flavor.

Melt the Cheese:

Turn off the burner but keep the pot on the stove. Sprinkle shredded mozzarella evenly over the top and cover the pot. Let it sit for 5 minutes so the cheese melts gently and some liquid gets absorbed creating a creamy sauce.

Finish and Serve:

Gently toss the pasta so the melted mozzarella mixes through. Taste and season with black pepper and extra salt if needed. Serve immediately and consider adding freshly grated parmesan and fresh basil for extra flavor and freshness.

I love the melted mozzarella step because it transforms the whole meal from a simple pasta and sauce to something truly special. One memorable evening, I served this to friends who raved about the gooey texture and rich flavors. It has become their favorite comfort food now too.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce. This keeps the pasta from drying out. You can also freeze portions in freezer-safe containers for up to three months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Ground turkey or chicken can replace beef for a leaner option though the flavor will be lighter You can swap rotini for other pasta shapes such as penne or rigatoni if desired If you do not have beef broth, use vegetable broth or water plus a bouillon cube for similar richness Mozzarella can be substituted with provolone or a mild cheddar for a different cheese flavor profile

Serving Suggestions

Serve this with a light crisp salad dressed in vinaigrette or with steamed green vegetables to add freshness and balance Garlic bread or a crusty baguette on the side helps scoop up every bit of the rich sauce A sprinkle of freshly chopped parsley or basil adds a pop of color and fresh herbiness on the plate

This dish balances ease and flavor perfectly making it ideal for busy nights and family meals.

FAQs about Recipes

→ Can I use a different type of pasta?

Yes, short pasta shapes like penne or fusilli work well in this dish as they hold the sauce nicely.

→ How do I know when the pasta is perfectly cooked?

Cook the pasta uncovered, stirring occasionally until tender but firm, about 12 minutes, adjusting heat to maintain a gentle simmer.

→ What can I substitute for ground beef?

Ground turkey or chicken can be used for a leaner alternative, though flavors will be milder.

→ Is it necessary to use beef broth?

Beef broth adds richness and depth; vegetable broth can be substituted for a lighter version.

→ How is the mozzarella incorporated?

After cooking, mozzarella is sprinkled on top and melted with the lid on, then gently stirred into the pasta for creamy texture.