1. Cook the Pasta

1. Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set aside.

2. Brown the Beef

1. Heat a large skillet or sauté pan over medium heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5–7 minutes.
2. Add the chopped onion and cook for an additional 3–4 minutes, or until softened. Stir in the minced garlic, Italian seasoning, paprika, salt, and black pepper. Cook for 1 minute until fragrant.

3. Make the Garlic Parmesan Sauce

1. Remove the beef mixture from the skillet and set aside. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes to form a roux.
2. Gradually add the milk, whisking constantly to prevent lumps. Stir in the broth and bring the mixture to a gentle simmer, allowing it to thicken slightly, about 3–4 minutes.
3. Add the Parmesan cheese, garlic powder, and nutmeg (if using). Stir until the cheese is fully melted and the sauce is smooth. Season with salt and pepper to taste.

4. Combine and Cook

1. Return the cooked beef mixture to the skillet with the sauce, stirring to combine. Add the cooked rotini pasta and toss to coat evenly in the sauce. If the sauce is too thick, use the reserved pasta water to thin it to your desired consistency.
2. Cook for 2–3 minutes, stirring occasionally, to heat through and allow the flavors to meld.

5. Serve and Garnish

1. Transfer the pasta to a serving dish or individual bowls. Garnish with fresh parsley, extra Parmesan cheese, and crushed red pepper flakes if desired. Serve immediately and enjoy!