Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions, usually about 8-10 minutes. Once done, drain the pasta and set it aside.

In a large skillet, heat 2 tablespoons of olive oil or butter over medium heat. Add the ground beef. Cook until browned, breaking it apart with a spoon. Drain any excess fat and set the beef aside in a bowl.

In the same skillet, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sprinkle the flour into the skillet with the garlic, stirring to combine. Cook for about a minute until bubbly.

Slowly add the milk, whisking constantly to avoid lumps. Continue to stir as the sauce cooks and thickens, which should take about 5-7 minutes.

Once thickened, stir in the grated Parmesan cheese, Italian seasoning, salt, and pepper until the cheese melts and the sauce is creamy.

Add the cooked ground beef back to the skillet, then include the drained rotini pasta. Toss everything until the pasta and beef are evenly coated with the sauce.

Serve hot, garnishing with chopped fresh parsley for freshness.