Why You’ll Love This Recipe
This dish is the epitome of comfort food. The creamy Parmesan sauce is rich and velvety, while the ground beef adds a savory depth to each bite. The rigatoni pasta soaks up the sauce perfectly, creating a wonderfully balanced dish. Whether you’re in the mood for a filling dinner or looking to impress your guests with a flavorful pasta dish, Creamy Parmesan Beef Rigatoni is the answer. It’s easy to make, satisfying, and ideal for any pasta lover.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 lb rigatoni pasta
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ cups grated Parmesan cheese
- 1 cup beef broth
- 1 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional for heat)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the onion and garlic: In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the beef: Add the ground beef to the pan, breaking it apart with a spatula as it cooks. Cook for about 6-7 minutes until browned and cooked through. Drain any excess fat if necessary.
- Add seasonings: Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook for another 2 minutes to allow the flavors to combine.
- Simmer with broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
- Add the cream and cheese: Lower the heat and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has melted and the sauce becomes creamy.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- Season and garnish: Taste and adjust the seasoning with additional salt and pepper if desired. Garnish with freshly chopped parsley and serve hot.
Servings and Timing
- Yield: 4 servings
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Variations
- Vegetables: Add spinach, mushrooms, or peas for extra flavor and nutrition.
- Thicker Sauce: For a thicker sauce, let it simmer for a few more minutes to reduce further.
- Extra Cheese: If you’re a cheese lover, feel free to add extra Parmesan to the sauce for an even cheesier flavor.
- Spicy Kick: Add more red pepper flakes or a dash of hot sauce if you like your pasta with a bit of heat.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat on the stovetop over low heat, adding a splash of milk or cream to loosen the sauce if needed. You can also microwave it in short intervals, stirring between each.
FAQs
1. Can I use a different type of pasta?
Yes! If you don’t have rigatoni, you can substitute with other pasta shapes like penne, fusilli, or farfalle. Just ensure the pasta is a sturdy shape to hold the creamy sauce.
2. Can I make this dish ahead of time?
Yes, you can prepare this dish in advance and store it in the fridge. Reheat it on the stovetop with a little extra cream or broth to restore its creamy texture.
3. Can I make this dish lighter?
For a lighter version, you can use half-and-half instead of heavy cream, and lean ground turkey or chicken instead of beef.
4. How do I make the sauce creamier?
To make the sauce even creamier, increase the amount of heavy cream or add a bit of cream cheese into the sauce as it simmers.
5. Can I use pre-grated Parmesan cheese?
While pre-grated Parmesan can work, freshly grated Parmesan melts much better and gives the sauce a smoother texture. It’s worth the extra effort for a richer flavor.
6. Can I use vegetable broth instead of beef broth?
Yes, you can substitute vegetable broth for a lighter or vegetarian version of the dish.
7. How do I know when the beef is fully cooked?
The ground beef should be browned throughout with no pink spots. You can check by cutting into a few pieces to ensure it’s cooked properly.
8. Can I freeze this dish?
Yes, you can freeze the cooked pasta and sauce in an airtight container for up to 2-3 months. To reheat, thaw it overnight in the refrigerator and heat it on the stovetop with a bit of added liquid.
9. Can I use a different cheese?
Parmesan is key to this dish, but you could also add a bit of Pecorino Romano or Asiago cheese for a unique twist.
10. How can I make this dish spicier?
If you want to add more heat, increase the amount of red pepper flakes or add a diced jalapeño when cooking the onion and garlic.
Conclusion
Creamy Parmesan Beef Rigatoni is a comforting, satisfying meal that brings together the richness of a creamy sauce with the savory flavors of beef and Parmesan. The addition of Italian seasoning and a touch of heat from red pepper flakes makes this dish a standout. It’s a perfect dinner option for a cozy night in or when entertaining guests. With its creamy sauce and hearty flavors, it’s a pasta dish that everyone will love!
Creamy Parmesan Beef Rigatoni
- Total Time: 45 minutes
- Yield: 4 servings
Description
Creamy Parmesan Beef Rigatoni is a comforting, satisfying meal that brings together the richness of a creamy sauce with the savory flavors of beef and Parmesan. The addition of Italian seasoning and a touch of heat from red pepper flakes makes this dish a standout.
Ingredients
1 lb rigatoni pasta
1 lb ground beef
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 cup heavy cream
1 ½ cups grated Parmesan cheese
1 cup beef broth
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon red pepper flakes (optional for heat)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Cooked pasta or rice for serving (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain the pasta and set it aside.
- Cook the onion and garlic: In a large skillet or pan, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the beef: Add the ground beef to the pan, breaking it apart with a spatula as it cooks. Cook for about 6-7 minutes until browned and cooked through. Drain any excess fat if necessary.
- Add seasonings: Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook for another 2 minutes to allow the flavors to combine.
- Simmer with broth: Pour in the beef broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
- Add the cream and cheese: Lower the heat and stir in the heavy cream and Parmesan cheese. Continue stirring until the cheese has melted and the sauce becomes creamy.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce. Cook for an additional 2-3 minutes, allowing the pasta to absorb some of the sauce.
- Season and garnish: Taste and adjust the seasoning with additional salt and pepper if desired. Garnish with freshly chopped parsley and serve hot.
Notes
For a lighter version, use half-and-half instead of heavy cream and lean ground turkey or chicken instead of beef.
For a thicker sauce, let it simmer for a few more minutes to reduce further.
If you love cheese, feel free to add more Parmesan for an even cheesier flavor.
For extra heat, add more red pepper flakes or a dash of hot sauce.
If you don’t have rigatoni, substitute with other sturdy pasta shapes like penne, fusilli, or farfalle.
This dish can be made ahead of time and stored in the fridge for up to 3 days. Reheat on the stovetop with a splash of cream or broth to restore its creamy texture.
If you’d like to make it vegetarian, you can replace the beef with sautéed mushrooms or zucchini and use vegetable broth instead of beef broth.
For a spicy kick, add a diced jalapeño when cooking the onion and garlic.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 4g
- Sodium: 850mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 85mg
