1. Cook the Pasta

• Bring a large pot of salted water to a boil. Adding salt to the water enhances the pasta’s flavor.
• Cook the rotini pasta according to the package instructions, usually 9-11 minutes, until al dente.
• Before draining, reserve 1 cup of pasta water—this will help adjust the sauce’s consistency later.
• Drain the pasta and set it aside.

2. Brown the Beef

• In a large skillet, heat 2 tablespoons of olive oil or butter over medium-high heat.
• Add the ground beef and break it apart using a spatula.
• Cook for 5-7 minutes until the beef is browned and fully cooked.
• Drain any excess fat to prevent the dish from becoming greasy.
• Remove the beef from the skillet and set it aside.

3. Sauté the Garlic

• In the same skillet, lower the heat to medium.
• Add the minced garlic and cook for 1 minute, stirring constantly to prevent burning.
• Garlic burns quickly, so keep a close eye on it to avoid a bitter taste.

4. Create the Garlic Parmesan Sauce

• Sprinkle 2 tablespoons of flour over the garlic, stirring to coat it evenly.
• Gradually add 2 cups of milk, stirring continuously to prevent lumps.
• Bring the mixture to a gentle simmer and cook for 2-3 minutes until it starts to thicken.

5. Add Cheese and Seasoning

• Stir in 1 cup of grated Parmesan cheese, allowing it to melt into the sauce.
• Add 1 teaspoon of Italian seasoning, salt, and black pepper to taste.
• Continue stirring for another 1-2 minutes until the sauce is smooth and creamy.

6. Combine the Pasta and Sauce

• Return the cooked beef to the skillet.
• Add the drained rotini pasta and toss everything together, making sure the pasta is evenly coated in the sauce.
• If the sauce is too thick, gradually add reserved pasta water (1 tablespoon at a time) until the desired consistency is reached.

7. Garnish and Serve

• Remove from heat and sprinkle with freshly chopped parsley for added freshness.
• Serve immediately while warm.