Cheesy Beef Rigatoni in Decadent Garlic Cream Sauce

Why You’ll Love This Recipe

This cheesy beef rigatoni is everything you want in a comfort meal: creamy, garlicky, meaty, and cheesy. The rigatoni holds onto the sauce beautifully, the garlic cream sauce is ultra-smooth, and the melted cheese takes it over the top. It’s a simple yet luxurious dish that’s ideal for feeding a family, entertaining guests, or meal prepping for the week.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Rigatoni pasta
• Ground beef
• Yellow onion (finely chopped)
• Garlic (minced)
• Olive oil
• Heavy cream
• Cream cheese
• Parmesan cheese (freshly grated)
• Mozzarella cheese (shredded)
• Salt
• Black pepper
• Fresh parsley (optional, for garnish)
• Crushed red pepper flakes (optional, for a hint of heat)

Directions

1. Cook the pasta: Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente according to package instructions. Drain and set aside.
2. Cook the beef: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until soft. Add ground beef and cook until browned, breaking it up with a spoon. Drain any excess fat and season with salt and pepper.
3. Add garlic: Stir in minced garlic and cook for 1–2 minutes, until fragrant.
4. Make the cream sauce: Lower the heat. Stir in heavy cream and bring to a simmer. Add cream cheese and whisk until fully melted and smooth.
5. Add cheese: Stir in grated Parmesan cheese and half of the shredded mozzarella. Mix until fully melted into the sauce.
6. Combine everything: Add the cooked rigatoni to the skillet and toss until evenly coated. If the skillet isn’t large enough, combine everything in a large mixing bowl or baking dish.
7. Finish with cheese: Sprinkle the remaining mozzarella on top. Cover until melted, or broil in the oven for a few minutes until bubbly and golden.
8. Serve: Garnish with freshly chopped parsley and optional red pepper flakes. Serve hot.

Servings and timing

This recipe makes 6 servings.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

• Spicy Twist: Add hot Italian sausage or increase the red pepper flakes for more heat.
• Vegetable Add-In: Stir in sautéed spinach, mushrooms, or bell peppers for added nutrition.
• Herb Boost: Add fresh basil, thyme, or Italian seasoning for extra depth.
• Baked Casserole: Transfer to a baking dish, top with extra cheese, and bake at 375°F (190°C) for 15–20 minutes.
• Pasta Swap: Use penne, ziti, or shells instead of rigatoni.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium-low heat with a splash of cream or milk to loosen the sauce. You can also reheat in the microwave in 30-second intervals, stirring in between. For freezing, place in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat as above.

FAQs

Can I use half-and-half instead of heavy cream?

Yes, but the sauce may be slightly less rich and thick.

Can I make this dish ahead of time?

Absolutely. You can make it a day ahead, refrigerate it, and reheat before serving. It’s also great for meal prep.

What kind of beef works best?

Lean ground beef (85–90%) works well. You can also use ground turkey or Italian sausage.

Do I have to use cream cheese?

No, but it adds extra creaminess and thickness to the sauce. You can substitute with more heavy cream and a bit of butter.

Can I make this gluten-free?

Yes, just use your favorite gluten-free pasta and check that your cheeses are gluten-free.

Can I bake this as a casserole?

Yes. Transfer everything to a baking dish, top with cheese, and bake until bubbly and golden.

What’s the best cheese for topping?

Mozzarella melts beautifully, but you can also try provolone or a blend of Italian cheeses.

Is this dish kid-friendly?

Yes, it’s mild, cheesy, and comforting. Just go easy on the garlic and red pepper flakes for sensitive palates.

Can I add tomato sauce to this?

You can add a small amount of tomato paste or marinara to give the sauce a rosé-style twist.

How do I keep the sauce from separating?

Keep the heat low when adding cream and cheese, and stir continuously until smooth.

Conclusion

Cheesy Beef Rigatoni in Decadent Garlic Cream Sauce is the ultimate comfort food pasta—rich, flavorful, and packed with everything you love in one skillet. It’s simple enough for weeknights but indulgent enough to serve guests. Whether you’re craving something cozy or feeding a hungry crowd, this creamy, cheesy rigatoni will hit the spot every time.

Cheesy Beef Rigatoni in Decadent Garlic Cream Sauce

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Cheesy Beef Rigatoni in Decadent Garlic Cream Sauce is a rich and comforting pasta dish featuring tender rigatoni, savory ground beef, and a velvety garlic cream sauce layered with melty mozzarella and Parmesan. Perfect for cozy nights or indulgent meals with family and friends.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings
• Category: Main Dish
• Method: Stovetop
• Cuisine: American Italian
• Diet: Halal

Ingredients

1. 16 oz rigatoni pasta
2. 1 lb ground beef
3. 1 medium yellow onion, finely chopped
4. 4 cloves garlic, minced
5. 2 tbsp olive oil
6. 1 1/2 cups heavy cream
7. 4 oz cream cheese
8. 1/2 cup Parmesan cheese, freshly grated
9. 2 cups mozzarella cheese, shredded
10. Salt, to taste
11. Black pepper, to taste
12. 2 tbsp fresh parsley, chopped (optional, for garnish)
13. 1/2 tsp crushed red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Drain and set aside.

1. Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened.
2. Add ground beef, cooking until browned. Drain excess fat and season with salt and pepper.
3. Stir in minced garlic and cook for 1–2 minutes until fragrant.
4. Reduce heat to low and stir in heavy cream. Bring to a gentle simmer, then add cream cheese. Whisk until melted and smooth.
5. Stir in Parmesan cheese and half the mozzarella until fully melted into the sauce.
6. Add cooked rigatoni and toss to coat evenly. If skillet is too small, mix in a large bowl or baking dish.
7. Sprinkle remaining mozzarella on top. Cover until melted, or broil for 2–3 minutes until bubbly and golden.
8. Garnish with parsley and red pepper flakes. Serve hot.

Notes

• Use lean ground beef for less grease.
• Substitute half-and-half for a lighter version of the cream sauce.
• Can be baked as a casserole for extra cheesiness.
• Add vegetables like spinach, mushrooms, or bell peppers for more nutrition.
• Reheat with a splash of cream or milk to loosen the sauce.

Nutrition

• Serving Size: 1 portion
• Calories: 670
• Sugar: 4g
• Sodium: 780mg
• Fat: 38g
• Saturated Fat: 20g
• Unsaturated Fat: 16g
• Trans Fat: 1g
• Carbohydrates: 52g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 140mg