Cook the pasta: Bring a large pot of salted water to a boil. Cook rotini pasta according to package directions until al dente. Reserve 1 cup of pasta water, then drain and set aside.

Brown the beef: In a large skillet, heat olive oil or butter over medium-high heat. Add ground beef and cook until browned, breaking it into small pieces. Drain excess fat and set aside.

Sauté garlic: In the same skillet, add minced garlic and sauté over medium heat for 1 minute until fragrant.

Make the sauce: Sprinkle flour over the garlic and stir to form a roux. Gradually whisk in milk, stirring constantly until smooth. Bring to a simmer and cook for 2–3 minutes, until slightly thickened.

Add cheese and seasonings: Stir in Parmesan cheese, Italian seasoning, salt, and pepper. Continue stirring until the cheese melts and the sauce is creamy.

Combine everything: Add cooked beef and pasta to the skillet. Toss until well coated. If the sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.

Serve: Garnish with fresh chopped parsley and serve hot.