Why You’ll Love This Recipe
This dish is creamy, cheesy, and incredibly satisfying. The garlic cream sauce clings to every piece of rigatoni, while the savory beef adds hearty flavor and richness. It’s easy to customize, comes together in under an hour, and delivers serious comfort with every bite. Whether you’re feeding a crowd or planning leftovers, this pasta will not disappoint.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Rigatoni pasta
- Ground beef
- Yellow onion (chopped)
- Garlic (minced)
- Heavy cream
- Cream cheese
- Parmesan cheese (grated)
- Mozzarella cheese (shredded)
- Olive oil
- Salt
- Black pepper
- Crushed red pepper flakes (optional)
- Fresh parsley (for garnish)
Directions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the rigatoni until al dente according to package instructions. Drain and set aside.
- Brown the beef: In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Season with salt, pepper, and optional red pepper flakes. Remove the beef from the pan and set aside.
- Sauté aromatics: In the same skillet, add chopped onion and cook until softened. Stir in minced garlic and cook for 1–2 minutes until fragrant.
- Make the garlic cream sauce: Lower the heat and pour in the heavy cream. Stir in the cream cheese and Parmesan cheese, whisking until melted and smooth. Let simmer for 3–4 minutes until thickened.
- Combine everything: Return the cooked beef to the pan, then add the drained rigatoni. Toss to coat the pasta evenly in the sauce. Stir in half of the shredded mozzarella.
- Top and melt: Sprinkle the remaining mozzarella over the top. Cover the pan for a few minutes or broil briefly until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve hot.
Servings and timing
This recipe serves 6.
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Variations
- Spicy Version: Add extra crushed red pepper or a chopped jalapeño for heat.
- Baked Rigatoni: Transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes.
- Vegetable Add-In: Stir in spinach, mushrooms, or zucchini for added nutrition.
- Herb Boost: Add Italian seasoning or fresh basil for an herby twist.
- Different Protein: Use Italian sausage or ground turkey instead of beef.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium-low heat or in the microwave until warmed through, adding a splash of cream or milk if the sauce has thickened. You can also freeze portions for up to 2 months. Thaw overnight in the fridge before reheating.
FAQs
Can I use a different pasta shape?
Yes, penne, ziti, or fusilli work just as well if you don’t have rigatoni on hand.
What kind of cream should I use?
Heavy cream is ideal for a rich sauce, but half-and-half can be used for a lighter version.
Can I make it ahead of time?
Yes, assemble everything and refrigerate. Reheat in a baking dish when ready to serve.
Is this dish spicy?
Not unless you add red pepper flakes. It’s easy to keep mild or make spicy depending on preference.
Can I make it without cream cheese?
Yes, but the sauce will be less thick and tangy. You can substitute with more Parmesan or a splash of milk and butter.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly and enhances the creaminess of the sauce.
What wine pairs well with this dish?
A glass of Chardonnay or a light red like Pinot Noir complements the creamy, cheesy flavors beautifully.
Can I double the recipe for a crowd?
Absolutely—just use a larger skillet or baking dish and scale ingredients accordingly.
How do I keep the pasta from getting mushy?
Cook the pasta just to al dente and avoid over-simmering once it’s added to the sauce.
Can I make it vegetarian?
Yes, omit the beef and add sautéed mushrooms or roasted veggies for a meatless version.
Conclusion
Cheesy Beef Rigatoni in Decadent Garlic Cream Sauce is a satisfying, rich, and easy-to-make dish that delivers serious comfort food energy. With its creamy sauce, savory beef, and melty cheese, this pasta is destined to become a favorite for family dinners, potlucks, or cozy nights in. Once you try it, you’ll be coming back for seconds.
PrintCheesy Beef Rigatoni in Decadent Garlic Cream Sauce
Cheesy Beef Rigatoni in Decadent Garlic Cream Sauce is a hearty, comforting pasta dish featuring rigatoni tossed in a rich garlic cream sauce with seasoned ground beef and melty cheese. Perfect for family dinners or special occasions.
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
- Total Time: 40–45 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop, Baking (optional)
- Cuisine: Italian-American
- Diet: Halal
Ingredients
- 1 lb rigatoni pasta
- 1 lb ground beef
- 1 medium yellow onion, chopped
- 4 cloves garlic, minced
- 1 cup heavy cream
- 4 oz cream cheese
- 1/2 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil and cook rigatoni until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned. Season with salt, pepper, and optional red pepper flakes. Remove from skillet and set aside.
- In the same skillet, add onion and sauté until softened. Stir in garlic and cook for 1–2 minutes until fragrant.
- Reduce heat and pour in heavy cream. Stir in cream cheese and Parmesan, whisking until smooth and slightly thickened (3–4 minutes).
- Return beef to skillet, then add drained rigatoni. Toss well to coat pasta in sauce. Stir in half the shredded mozzarella.
- Sprinkle remaining mozzarella on top. Cover for a few minutes or broil briefly until cheese melts and bubbles.
- Garnish with fresh parsley and serve hot.
Notes
- Cook pasta al dente to prevent mushiness.
- Freshly shredded cheese melts better than pre-shredded.
- Add vegetables like spinach or mushrooms for extra nutrition.
- For a baked version, transfer to a casserole dish and bake at 375°F (190°C) for 15–20 minutes.
- Pairs well with a light red wine or Chardonnay.
Nutrition
- Serving Size: 1 portion
- Calories: 560
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
