Go Back
–+ servings
Creamy Parmesan Beef Rigatoni

Creamy Parmesan Beef Rigatoni

Creamy Parmesan Beef Rigatoni is a weeknight hero with savory ground beef and a luxuriously creamy Parmesan cheese sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 12 oz Rigatoni Its ridged texture holds the sauce beautifully.
For the Meat Sauce
  • 1 lb Ground Beef (80/20) Provides savory depth and moisture.
  • 2 tbsp Olive Oil Perfect for sautéing.
  • 1 medium Onion Adds a fragrant base flavor.
  • 2 cloves Garlic Elevates the dish with its aroma.
  • 2 tbsp Tomato Paste Introduces sweetness and umami.
  • 1 tsp Italian Seasoning Offers a blend of herbs.
  • 1 pinch Red Pepper Flakes Optional for added heat.
  • to taste Salt Essential for seasoning.
  • to taste Black Pepper Essential for seasoning.
For the Creamy Sauce
  • 1 cup Heavy Cream Creates a rich and velvety sauce.
  • 1 cup Beef Broth Provides depth and umami.
  • 1 cup Parmesan Cheese Freshly grated for best results.
  • 1 cup Mozzarella Cheese Enhances creaminess.
For Garnishing
  • to taste Fresh Parsley or Basil Adds a refreshing pop of color.

Equipment

  • Large Pot
  • Large Skillet
  • Wooden spoon

Method
 

Cooking Steps
  1. Begin by bringing a large pot of salted water to a rolling boil. Add the rigatoni and cook for 10-12 minutes until al dente.
  2. In a large skillet over medium heat, pour in 2 tablespoons of olive oil. Sauté the diced onion for 3-4 minutes until translucent.
  3. Add 1 pound of ground beef to the skillet, breaking it apart as it cooks for 6-8 minutes until browned.
  4. Mix in 2 tablespoons of tomato paste, 1 teaspoon of Italian seasoning, and a pinch of red pepper flakes. Season with salt and pepper.
  5. Pour in 1 cup of beef broth and 1 cup of heavy cream, stirring to combine and thicken for 5-7 minutes.
  6. Gradually stir in 1 cup of freshly grated Parmesan cheese until melted, followed by 1 cup of mozzarella cheese.
  7. Add the drained rigatoni to the skillet, tossing to coat in the cheese sauce. Adjust thickness with reserved pasta water if necessary.
  8. Serve hot, garnished with fresh parsley or basil and additional grated Parmesan if desired.

Nutrition

Serving: 1bowlCalories: 600kcalCarbohydrates: 50gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 100mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 350mgIron: 3mg

Notes

Using freshly grated Parmesan enhances the sauce’s flavor and texture. Reserve pasta water for adjusting sauce consistency.

Tried this recipe?

Let us know how it was!