Creamy Parmesan Beef Rigatoni
Creamy Parmesan Beef Rigatoni is one of those comforting dishes that brings warmth to your kitchen and a smile to every table. Imagine a creamy, cheesy sauce enveloping perfectly cooked rigatoni, with tender ground beef bringing in a savory depth. This dish is perfect for weeknights when you want something satisfying but don’t want to spend hours in the kitchen. Plus, it’s a family favorite, ensuring even the pickiest eaters will leave the table happy.
Why you’ll love this dish
What makes Creamy Parmesan Beef Rigatoni so special? First off, it checks all the boxes for a quick and satisfying meal. With its hearty ingredients, it’s not just filling; it’s also a budget-friendly option that boasts rich flavors without the guilt. Whether it’s a rushed weeknight dinner or a weekend feast with friends, this dish shines in any setting. Its creamy texture and savory notes make it an excellent choice for a cozy family dinner or even entertaining guests.
"Absolutely delicious! My family couldn’t get enough. The creamy sauce paired perfectly with the rigatoni, and it was so easy to make!"
The cooking process explained
Creating Creamy Parmesan Beef Rigatoni is a breeze. The entire process takes under 30 minutes, making it perfect for busy evenings. Start by boiling your rigatoni until al dente—just the right bite! As the pasta cooks, you’ll sauté onions and garlic in a skillet, infusing your kitchen with delectable aromas. Next, browned ground beef joins the mix, followed by a luscious sauce featuring heavy cream, beef broth, and cheese. Finally, toss in the pasta, and you’re ready to serve!
What you’ll need
Gather these items to make Creamy Parmesan Beef Rigatoni:
- 1 lb rigatoni pasta
- 1 lb ground beef (80/20 preferred for flavor)
- 2 tbsp 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 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh parsley or basil, chopped (for garnish)
Directions to follow
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Don’t forget to reserve 1 cup of pasta water before draining!
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Then, stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6–8 minutes. Drain any excess grease.
- Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 2–3 minutes to enhance the flavor of the tomato paste.
- Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for 5–7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
- Gradually stir in the Parmesan cheese until fully melted and incorporated into the sauce. Add the mozzarella for extra creaminess, stirring until smooth.
- Add the cooked rigatoni to the skillet and toss until well coated with the sauce. If the sauce seems too thick, use the reserved pasta water to achieve the desired consistency.
- Transfer the creamy beef rigatoni to serving plates and garnish with fresh parsley or basil. Serve hot with additional Parmesan on the side.
Best ways to enjoy it
Serving Creamy Parmesan Beef Rigatoni can be as creative as you like! Consider sprinkling extra herbs on top for freshness, or serve it with a side salad to balance the richness of the dish. Garlic bread or crusty baguettes also make excellent companions for soaking up that luscious sauce. For a complete meal, pair it with grilled vegetables or a light vegetable medley.
Storage and reheating tips
Got leftovers? No problem! Store any uneaten Creamy Parmesan Beef Rigatoni in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, simply reheat on the stovetop or in the microwave. You may need to add a splash of beef broth or cream to bring back the original creamy texture.
Tips to make
To elevate this dish, consider using freshly grated cheese instead of pre-packaged varieties for a creamier consistency. Additionally, feel free to add in your favorite vegetables—spinach, bell peppers, or mushrooms can enhance the flavor and make the dish more nutritious. If you like a kick of heat, don’t hesitate to increase the red pepper flakes according to your taste!
Creative twists
If you’re feeling adventurous, think about trying these variations:
- Swap the rigatoni for penne or farfalle for a different pasta shape.
- For a healthier option, replace ground beef with turkey or a plant-based protein.
- Experiment with different cheeses; Gouda or Asiago could add a unique flair to the sauce.
Common questions
-
What is the prep time for Creamy Parmesan Beef Rigatoni?
Prep time is about 10 minutes, with a total cooking time of around 20-25 minutes. -
Can I use a different type of pasta?
Absolutely! Penne, fusilli, or even spaghetti work great in this recipe. -
How should I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. -
Is there a way to make it lighter?
Yes! To lighten the dish, consider using half-and-half instead of heavy cream and lean ground turkey instead of beef. -
Can I freeze Creamy Parmesan Beef Rigatoni?
It’s best to eat this dish fresh, but you can freeze leftovers in an airtight container for up to 2 months. Just keep in mind that the texture may change slightly upon reheating.
With this recipe, you’ll not only serve a delicious meal but also create wonderful memories around your dinner table. Enjoy cooking and indulging in this creamy, comforting dish!
Creamy Parmesan Beef Rigatoni
Ingredients
Pasta and Protein
- 1 lb rigatoni pasta Can substitute with other pasta shapes like penne or farfalle.
- 1 lb ground beef (80/20 preferred) Consider using ground turkey for a lighter option.
Sauce Ingredients
- 2 tbsp olive oil For sautéing.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups heavy cream Can use half-and-half for a lighter version.
- 1 cup beef broth
- 1 cup grated Parmesan cheese Freshly grated is recommended for better texture.
- 1 cup shredded mozzarella cheese For additional creaminess.
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional) Adjust to taste for heat.
- to taste salt and black pepper
- to taste fresh parsley or basil, chopped For garnish.
Instructions
Cooking the Pasta
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
Preparing the Sauce
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked through, about 6–8 minutes. Drain any excess grease.
- Stir in the tomato paste, Italian seasoning, red pepper flakes (if using), and a pinch of salt and pepper. Cook for 2–3 minutes.
- Pour in the beef broth and heavy cream, stirring to combine. Let the mixture simmer for 5–7 minutes until the sauce thickens slightly.
- Gradually stir in the Parmesan cheese until melted and incorporated. Add the mozzarella and stir until smooth.
Combining Ingredients
- Add the cooked rigatoni to the skillet and toss until well coated with the sauce. If the sauce seems too thick, use the reserved pasta water to achieve the desired consistency.
- Transfer to serving plates and garnish with fresh parsley or basil. Serve hot with additional Parmesan on the side.
