I love a good pasta dish that comes together quickly but tastes like you’ve been cooking all day. This Creamy Parmesan Beef Rigatoni has become my go-to when I need something hearty that’ll satisfy everyone at the table.
There’s something magical about rigatoni tubes catching all that rich, creamy sauce while ground beef adds substance to every forkful. The combination of Parmesan and mozzarella creates a sauce so smooth and flavorful that my kids actually ask for seconds. I started making this recipe on those frantic Wednesday nights when soccer practice runs late and everyone’s starving, and now it’s earned a permanent spot in our weekly rotation. The beauty of this dish lies in its simplicity – you don’t need fancy ingredients or complicated techniques, just good quality basics and about 40 minutes.
Table of Contents
Ingredients for Creamy Parmesan Beef Rigatoni
I always buy rigatoni over other pasta shapes for this recipe because those ridged tubes are perfect for holding onto the creamy sauce. For the beef, I recommend using 80/20 ground beef – the extra fat keeps everything moist and flavorful, just like in my Korean Ground Beef Bowl. Fresh Parmesan makes a huge difference here, so skip the pre-grated stuff if you can.
- 1 lb rigatoni pasta
- 1 lb ground beef (80/20 preferred) – I usually buy mine fresh from the butcher counter for the best quality
- 2 tbsp olive oil
- 1 medium onion (diced)
- 3 garlic cloves (minced) – my go-to is fresh garlic for the best flavor
- 2 cups heavy cream
- 1 cup beef broth – in my experience, low-sodium gives you better control over seasoning
- 1 cup grated Parmesan cheese (freshly grated)
- 1 cup shredded mozzarella cheese
- 2 tbsp tomato paste
- 1 tsp Italian seasoning
- ½ tsp red pepper flakes (optional) – I recommend starting with less if your family prefers mild
- Salt and black pepper (to taste)
- Fresh parsley or basil (chopped, for garnish)
Step-by-Step Instructions
In my experience, having everything prepped before you start makes this recipe flow smoothly. I recommend setting up your ingredients before turning on the stove – it’s similar to the mise en place approach I use for my Creamy Italian Sausage Rigatoni.
Step 1: Bring a large pot of salted water (about 1-2 tablespoons salt) to a rolling boil and cook the rigatoni according to package directions until al dente, usually 10-12 minutes. Before draining, scoop out 1 cup of that starchy pasta water and set it aside – this is your secret weapon for adjusting sauce consistency later.
Step 2: 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 it turns translucent and soft. Stir in the minced garlic and cook for another minute until fragrant. Watch carefully here – garlic burns quickly and turns bitter.
Step 3: Add the ground beef to the skillet, breaking it apart with your spatula. Cook for 6-8 minutes, stirring occasionally, until the beef is browned throughout with no pink remaining. Drain any excess grease if needed, leaving about 1-2 tablespoons to keep things flavorful.
Step 4: Stir in the tomato paste, Italian seasoning, red pepper flakes, salt, and black pepper. Cook this mixture for 2-3 minutes – this step deepens the tomato flavor and removes any raw taste.
Step 5: Pour in the beef broth and heavy cream, stirring everything together. Let this simmer gently for 5-7 minutes until the sauce thickens slightly. You’ll notice it coating the back of your spoon when it’s ready.
Step 6: Reduce heat to low and gradually add the Parmesan cheese, stirring constantly until melted and smooth. Add the mozzarella next, stirring until fully incorporated and the sauce looks glossy. If the sauce seems too thick, add some reserved pasta water a little at a time.
Step 7: Add the drained rigatoni to the skillet and toss until every piece is coated in that gorgeous creamy sauce. Let everything warm together for 2-3 minutes so the pasta absorbs some of the flavors.
Step 8: Serve immediately in warm bowls, garnished with fresh parsley or basil and extra Parmesan on the side.
Perfect Pairings for Creamy Parmesan Beef Rigatoni
A crisp side dish balances the richness of this pasta beautifully and adds some freshness to your plate.
Caesar Salad: The tangy dressing and crunchy romaine cut through the creamy sauce perfectly while keeping the Italian theme going strong. Plus, those garlic croutons add satisfying texture.
Garlic Bread: Crusty bread is essential for soaking up every last bit of that incredible sauce. I brush mine with butter and garlic before toasting until golden – if you want something extra special, try my Garlic Bread Rolls on the side.
Steamed Broccoli: This adds a nutritious green element and a slight bitterness that contrasts nicely with the rich, savory pasta. A squeeze of lemon brightens everything up. You could also try Sheet Pan Garlic Butter Chicken and Veggies for a complete meal approach.
Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil bring a light, refreshing element that complements without competing. The acidity from balsamic vinegar is particularly welcome here.
Green Beans Almondine: The crunch from toasted almonds and the brightness from lemon juice provide textural contrast and help balance the meal nutritionally.
Roasted Vegetables: Try serving this alongside roasted asparagus or zucchini for added fiber and vitamins. The char from roasting adds another flavor dimension.
Storing and Reheating Your Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. I recommend adding a splash of cream or broth when reheating to refresh the sauce and bring back that silky texture.
The best way to reheat this dish is in a skillet over low heat, stirring frequently and adding 2-3 tablespoons of milk or broth as needed. Microwaving works in a pinch – just use 50% power and stir every minute to prevent the sauce from separating. Cover the dish loosely to trap steam.
Pro tip: This pasta tastes even better the next day after the flavors have had time to meld together. You can also freeze portions for up to 2 months in freezer-safe containers, though the texture may change slightly when thawed. To reheat from frozen, thaw overnight in the fridge, then reheat in a skillet with added liquid until warmed through and creamy again.
FAQs
Can I use a different type of pasta?
Absolutely! Penne, ziti, or shells all work well here. Just choose a shape with ridges or tubes that can hold the sauce. The cooking time may vary slightly depending on the pasta shape you choose.
How do I prevent the cheese from clumping?
Add the Parmesan gradually while stirring constantly over low heat. Make sure your heat isn’t too high, as this can cause the cheese to seize. If it does clump, a splash of reserved pasta water usually smooths things out.
Can I make this ahead of time?
You can prep the sauce ahead and refrigerate it for up to 2 days, then cook fresh pasta when ready to serve. The pasta tends to absorb liquid when stored together with sauce, so you’ll need to add extra cream or broth (about ¼ cup) when reheating.
Creamy Parmesan Beef Rigatoni
Ingredients
Equipment
Method
- Bring a large pot of salted water (about 1-2 tablespoons salt) to a boil. Cook the rigatoni according to package instructions until al dente, usually 10-12 minutes. Reserve 1 cup of pasta water before draining and set the pasta aside.
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until softened. Stir in the garlic and cook for an additional minute until fragrant.
- Add 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 from the skillet, leaving about 1-2 tablespoons.
- 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. 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 mozzarella for extra creaminess, stirring until smooth and glossy.
- Add the cooked rigatoni to the skillet and toss until well coated with the sauce. Use reserved pasta water as needed 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.
