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Creamy Parmesan Beef Rigatoni

Creamy Parmesan Beef Rigatoni

This creamy parmesan beef rigatoni features tender tube pasta, savory ground beef, and a luxurious cheese sauce combining Parmesan and mozzarella for the ultimate comfort meal ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian American
Calories: 520
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 lb rigatoni pasta
  • 1 tablespoon salt for pasta water
Beef and Aromatics
  • 1 lb ground beef 80/20 blend preferred
  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
Sauce
  • 1 cup beef broth
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese freshly grated
  • 1 cup shredded mozzarella cheese
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon red pepper flakes optional
  • salt and black pepper to taste
Garnish
  • 2 tablespoons fresh parsley or basil chopped

Method
 

  1. Bring large pot of salted water to boil. Cook rigatoni until al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water before draining.
  2. Heat olive oil in large skillet over medium heat. Add diced onion and sauté 3-4 minutes until softened. Stir in minced garlic and cook 1 minute until fragrant.
  3. Add ground beef to skillet, breaking apart with spatula. Cook 6-8 minutes until browned completely. Drain excess grease if needed.
  4. Stir in tomato paste, Italian seasoning, red pepper flakes (if using), salt, and pepper. Cook 2-3 minutes to deepen flavors.
  5. Pour in beef broth and heavy cream, stirring to combine. Simmer 5-7 minutes until sauce thickens slightly.
  6. Remove from heat. Gradually stir in Parmesan cheese until melted, then add mozzarella and stir until smooth and creamy.
  7. Add cooked rigatoni to skillet and toss until well coated. Use reserved pasta water to adjust consistency if needed.
  8. Serve immediately garnished with fresh parsley or basil and extra Parmesan cheese.

Notes

For best results, use freshly grated Parmesan cheese rather than pre-shredded. Add cheese off heat to prevent graininess. Sauce thickens when refrigerated—add milk or broth when reheating.