Description

This Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is a rich and comforting Italian-American dish featuring tender rigatoni pasta smothered in a luscious garlic butter cream sauce loaded with melted Parmesan and mozzarella cheeses, and savory ground beef. Perfect for a hearty weeknight dinner, this skillet meal combines bold garlic, Italian seasoning, and a touch of red pepper flakes for a subtle kick, finished with a sprinkle of fresh parsley for brightness.

Ingredients

Pasta

12 oz rigatoni pasta

Beef & Sauce

1 pound ground beef
3 tablespoons unsalted butter
4 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes (optional)
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon tomato paste
1/2 cup beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1 1/2 cups shredded mozzarella cheese

Garnish

2 tablespoons chopped fresh parsley (optional)

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Instructions

Cook Pasta: Bring a large pot of salted water to a boil and cook the rigatoni until al dente according to the package instructions. Drain the pasta and set aside.
Brown Beef: Heat a large skillet over medium heat and add the ground beef. Cook until browned and fully cooked, breaking it apart with a spatula as it cooks. Drain any excess grease from the skillet.
Sauté Garlic & Seasonings: Add the unsalted butter to the skillet with the cooked beef. Stir in the minced garlic, Italian seasoning, crushed red pepper flakes (if using), salt, and black pepper. Sauté everything for 1 to 2 minutes until the garlic is fragrant and the spices are well incorporated.
Add Tomato Paste: Stir in the tomato paste and cook for an additional minute to enhance the sauce’s depth of flavor.
Simmer Sauce: Pour in the beef broth and heavy cream, stirring to combine. Bring the mixture to a simmer and cook for 3 to 4 minutes until the sauce slightly thickens.
Melt Cheeses: Reduce the heat to low and stir in the grated Parmesan cheese and half of the shredded mozzarella cheese. Stir continuously until the cheeses melt completely and the sauce is smooth and creamy.
Toss Pasta in Sauce: Add the cooked rigatoni pasta to the skillet and toss to thoroughly coat the pasta in the creamy beef sauce.
Final Melt: Sprinkle the remaining mozzarella cheese over the top of the pasta in the skillet. Cover and cook for 2 to 3 minutes more until the mozzarella melts and becomes gooey.
Garnish & Serve: Remove from heat, garnish with chopped fresh parsley if desired, and serve the creamy cheesy garlic butter rigatoni hot.

Notes

For a baked variation, transfer the pasta and sauce to a casserole dish, top with additional mozzarella cheese, and broil until the cheese is golden and bubbly.
You can substitute ground turkey or Italian sausage instead of ground beef for different protein options.
To reduce fat, use half-and-half instead of heavy cream, but the sauce may be slightly less rich.
Adding crushed red pepper flakes is optional and can be adjusted based on your preferred spice level.