Boil the Pasta
Bring a large pot of salted water to a boil. Add the rotini and cook until just al dente, about 9 to 11 minutes. Before draining, reserve 1 cup of the pasta water — this will be useful later to fine-tune the sauce’s consistency.

Brown the Beef
In a large skillet, heat olive oil or butter over medium-high heat. Add the ground beef, breaking it apart as it cooks. Let it brown completely, about 5 to 7 minutes. Once done, drain any excess fat and set the cooked beef aside.

Sauté Garlic
In the same skillet, add the minced garlic and cook over medium heat for 1 minute, stirring frequently. You want it golden and fragrant, not burnt.

Thicken with Flour and Milk
Sprinkle the flour over the garlic and stir to combine. Gradually pour in the milk, whisking constantly to avoid any lumps. This step is key to achieving a smooth, creamy base. Allow the mixture to simmer for 2 to 3 minutes until it thickens.

Add Cheese and Seasonings
Stir in the grated Parmesan cheese, Italian seasoning, salt, and pepper. Cook for another 1 to 2 minutes until the cheese melts into the sauce, making it rich and velvety.

Combine with Pasta
Return the ground beef to the skillet, then add the drained rotini. Toss everything gently until the pasta is evenly coated in sauce. If the sauce feels too thick, add a splash of the reserved pasta water a little at a time until it reaches your desired texture.

Garnish and Serve
Top with freshly chopped parsley for a burst of color and flavor. Serve warm and enjoy the comforting taste of this creamy beef pasta.