Creamy Parmesan Beef Rigatoni

Creamy Parmesan Beef Rigatoni is my answer to those nights when I need dinner fast but still want something that feels special. Rich, creamy sauce coats every tube of pasta while savory ground beef makes it hearty enough to satisfy everyone.

Last month, I threw this together on a Wednesday when I was too tired to think. I had rigatoni in the pantry, ground beef in the fridge, and cream that needed using. Forty minutes later, my family was asking for seconds. This creamy beef rigatoni recipe has since become our weeknight savior. The Parmesan melts into the cream creating this silky sauce, and the rigatoni tubes hold onto every bit of it. It’s comfort food that doesn’t require hours of work.

Simple Ingredients for Beef Rigatoni

I always use freshly grated Parmesan for this recipe because it melts smoother than the pre-grated kind. The small effort makes a big difference in the sauce texture.

• 1 pound rigatoni pasta
• 1 pound ground beef (80/20 preferred for flavor)
• 2 tablespoons 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 tablespoons tomato paste
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional)
• Salt and black pepper to taste
• Fresh parsley or basil, chopped (for garnish)

Pro tip: Save a cup of pasta water before draining. The starchy water is perfect for thinning the sauce if it gets too thick.

Step-by-Step Rigatoni Instructions

I recommend getting all your ingredients prepped before you start cooking because this creamy Parmesan beef rigatoni comes together quickly once you begin.

Step 1: Bring a large pot of salted water to boil. Cook rigatoni according to package directions until al dente, usually 10-12 minutes. Reserve 1 cup of pasta water, then drain and set aside.

Step 2: While pasta cooks, heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until it softens and turns translucent. Stir in minced garlic and cook for 1 minute until fragrant.

Step 3: Add ground beef to the skillet, breaking it apart with your spatula. Cook for 6-8 minutes until the meat is browned and no pink remains. You should see nice caramelization on the beef. Drain excess grease if needed.

Step 4: Stir in tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 2-3 minutes, stirring constantly. The tomato paste will darken slightly and become fragrant.

Step 5: Pour in beef broth and heavy cream, stirring to combine everything. Let the mixture simmer for 5-7 minutes, stirring occasionally. The sauce should thicken slightly and coat the back of your spoon.

Step 6: Reduce heat to low. Gradually stir in Parmesan cheese, adding it in handfuls and stirring until each addition melts completely. This prevents clumping. Add mozzarella and stir until the sauce becomes smooth and creamy.

Step 7: Add the cooked rigatoni to the skillet and toss everything together until the pasta is well coated. If the sauce seems too thick, add reserved pasta water a few tablespoons at a time until you reach your desired consistency.

Step 8: Taste and adjust seasoning with more salt, pepper, or red pepper flakes if needed. The sauce should taste rich and savory.

Step 9: Transfer to serving plates and garnish with fresh parsley or basil. Serve hot with extra Parmesan on the side.

Pro tip: If your sauce breaks or looks grainy, it got too hot. Remove from heat and whisk in a splash of pasta water to bring it back together.

Perfect Pairings for Beef Rigatoni

This creamy Parmesan beef rigatoni is rich, so I like pairing it with sides that add freshness or crunch.

Caesar salad: The crisp romaine and tangy dressing cut through the creamy pasta beautifully. Plus, you’re already using Parmesan in both dishes.

Garlic bread: Crusty bread is essential for soaking up extra sauce. Toast it with butter, garlic, and a sprinkle of Parmesan for the best sides for beef rigatoni.

Roasted broccoli: The slightly charred florets add a nutty flavor and much-needed vegetables to balance the richness of the pasta.

Caprese salad: Fresh tomatoes, mozzarella, and basil with balsamic glaze provide a light, refreshing contrast that’s perfect in summer.

Sautéed spinach with lemon: Quick to make and the bright lemon flavor cleanses your palate between bites of creamy pasta.

More Creamy Beef Pasta Dishes to Love

This Creamy Parmesan Beef Rigatoni showcases tender beef in a rich Parmesan sauce, and when you want similar comfort with different pasta shapes, the Creamy Beef and Shells delivers that same cozy satisfaction with shell pasta that catches every bit of sauce. Both recipes prove that ground beef and cream create the ultimate weeknight dinner combination.

Looking to switch up flavors beyond pasta? The Cheesy Ground Beef and Potatoes brings similar comfort in casserole form, while the elegant Cheesy French Onion Meatballs topped with caramelized onions and Gruyere offers a more refined take on beef and cheese. For a complete flavor departure, try the Asian-inspired Egg Roll in a Bowl packed with crisp vegetables.

Storage Tips for Leftover Rigatoni

Store leftover creamy Parmesan beef rigatoni in an airtight container in the refrigerator for up to 3 days. The sauce will thicken as it cools, which is completely normal.

To reheat, I recommend using a skillet over low heat. Add a splash of beef broth, cream, or milk to loosen the sauce as it warms. Stir frequently to prevent sticking. Microwave works too, but add liquid and stir every 30 seconds for even heating.

Pro tip: This dish freezes reasonably well for up to 2 months, though the cream sauce texture may change slightly. Thaw overnight in the fridge before reheating gently on the stovetop.

Common Questions About Beef Rigatoni

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