Description

Creamy Parmesan Beef Rigatoni is a rich, satisfying pasta dish loaded with ground beef, aromatic herbs, and a velvety Parmesan and mozzarella cream sauce. It’s perfect for a comforting family dinner or a hearty weeknight meal.

Ingredients

1 lb rigatoni pasta
1 lb ground beef (80/20 preferred for flavor)
2 tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
2 cups heavy cream
1 cup beef broth
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
2 tbsp tomato paste
1 tsp Italian seasoning
½ tsp red pepper flakes (optional)
Salt and black pepper, to taste
Fresh parsley or basil, chopped (for garnish)

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Instructions

1. Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining and set the pasta aside.

2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3–4 minutes until softened. Stir in garlic and cook for an additional minute.

3. Add ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6–8 minutes. Drain excess grease.

4. Stir in tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook for 2–3 minutes to deepen the flavor.

5. Pour in beef broth and heavy cream, stirring to combine. Simmer for 5–7 minutes until slightly thickened.

6. Gradually stir in Parmesan cheese until melted and incorporated. Add mozzarella and stir until the sauce is creamy and smooth.

7. Add cooked rigatoni to the skillet and toss to coat with the sauce. Add reserved pasta water if needed to loosen the sauce.

8. Transfer to serving plates and garnish with fresh parsley or basil. Serve hot with additional Parmesan if desired.

Notes

Use 80/20 ground beef for the best flavor and juiciness.

For a lighter version, substitute half-and-half for heavy cream.

Leftovers reheat well—add a splash of milk or broth to restore creaminess.

Great paired with garlic bread or a fresh side salad.