Sometimes, you just need a pasta dish that feels like a warm hug after a long day—and that’s exactly what Creamy Parmesan Beef Rigatoni delivers. Rich, cheesy, and loaded with savory beef, this pasta is the perfect blend of comfort and flavor. Whether you’re cooking for picky kids, a hungry partner, or just treating yourself after work, this dish will quickly earn a spot in your weekly rotation.
I’ll be honest—this recipe has saved me more than once on those “what’s for dinner?” nights when takeout feels tempting but I want something homemade and satisfying. And trust me, once that creamy Parmesan sauce hits the table, you won’t miss the delivery guy.
Table of Contents
Why You’ll Love This Creamy Parmesan Beef Rigatoni
- Weeknight-friendly: Ready in under 40 minutes, even with the pasta boiling.
- Family-approved: Kids love the cheesy goodness, adults appreciate the rich depth of flavor.
- Customizable: Spice it up with extra red pepper flakes or keep it mild and cozy.
- Restaurant-worthy: You’ll swear this came from a cozy Italian trattoria (minus the price tag).
Ingredients You’ll Need
- 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)
How To Make Creamy Parmesan Beef Rigatoni
1. Cook the Rigatoni
Bring a big pot of salted water to a boil (it should taste like the sea—don’t be shy with the salt). Cook the rigatoni until just al dente, then drain and set aside. Don’t forget to save a cup of pasta water—it’s liquid gold for creamy sauces.
2. Sauté the Aromatics
In a large skillet, heat the olive oil over medium. Add diced onion and cook until softened, about 3–4 minutes. Toss in the garlic and cook for another minute until your kitchen smells heavenly.
3. Brown the Beef
Add the ground beef, breaking it apart with a spatula. Cook until browned and no pink remains, about 6–8 minutes. Drain any extra grease (unless you’re on team “more flavor,” in which case, leave a little).
4. Build the Base
Stir in tomato paste, Italian seasoning, red pepper flakes (if you’re feeling bold), plus a pinch of salt and pepper. Let it cook for 2–3 minutes so that tomato paste gets deep and rich instead of tasting flat.
5. Make It Creamy
Pour in the beef broth and heavy cream, stirring to combine. Simmer gently for 5–7 minutes, letting the sauce thicken and the flavors cozy up together.
6. Add the Cheese (the Best Part)
Gradually stir in Parmesan until melted into the sauce, then add mozzarella for an extra creamy finish. Taste test—this is the “chef’s privilege.”
7. Toss with Pasta
Add rigatoni to the skillet, stirring until every piece is coated in that luscious sauce. If it feels too thick, splash in some reserved pasta water.
8. Serve with Love
Spoon onto plates, garnish with parsley or basil, and sprinkle on extra Parmesan (because there’s no such thing as too much cheese).
Cooking Tips
- Pasta water magic: Don’t skip this step—it keeps your sauce silky instead of heavy.
- Cheese trick: Use freshly grated Parmesan for the best melt and flavor (pre-shredded just doesn’t play as nice).
- Make it lighter: Swap heavy cream for half-and-half if you want a slightly less indulgent version.
My Little Story Behind This Dish
This recipe started as a “let’s just throw something together” moment after a busy weeknight. My kids were starving, I was tired, and honestly, I was this close to ordering pizza. But a quick peek into my fridge revealed ground beef, cream, and a block of Parmesan begging to be used. One pan and a sprinkle of mozzarella later—boom, this Creamy Parmesan Beef Rigatoni was born. Now it’s a family staple that nobody ever complains about (and if you’re a mom, you know how rare that is).
FAQs About Creamy Parmesan Beef Rigatoni
Can I substitute ground beef?
Absolutely! Ground turkey, chicken, or even Italian sausage work beautifully.
How do I store leftovers?
Pop them in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of milk or broth to bring back the creaminess.
Can I freeze this dish?
Yes, but freeze the sauce separately if you can. Cream-based sauces sometimes split after thawing, so reheating with fresh cream helps.
Is rigatoni the only pasta option?
Nope! Penne, ziti, or even shells will hold up well with this creamy sauce.
A Delicious Way to End the Day
If you’ve been searching for a go-to comfort meal that balances hearty beef with the creamy, cheesy goodness of Parmesan, this Creamy Parmesan Beef Rigatoni is it. It’s simple enough for a weeknight, yet special enough to serve when friends drop by. One bite, and you’ll understand why it has a permanent place in my dinner rotation.
So grab that pasta pot and let’s make dinner magic—because life’s too short for boring noodles.
More Recipes You’ll Love
If this Creamy Parmesan Beef Rigatoni hit the spot, you’ll definitely want to try these other comfort-food favorites from Chicken Magic Recipes. Each one pairs beautifully with your pasta nights or gives you fresh inspiration for easy, cozy dinners:
- For another cheesy pasta night, you can’t miss the creamy goodness of Cajun Cream Cheese Chicken Pasta Bake.
- If you love bold Mediterranean flavors, this quick and hearty Mediterranean Ground Beef Stir Fry is a must-try.
- Want a fun Italian twist? These savory Parmesan Linguine and Garlic Butter Meatballs make dinner feel like a celebration.
- For a lighter but flavorful side, this crisp and refreshing Smashed Cucumber Salad balances out rich pasta perfectly.
Creamy Parmesan Beef Rigatoni
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Creamy Parmesan Beef Rigatoni is the ultimate comfort food—tender rigatoni tossed with savory ground beef, a rich Parmesan cream sauce, and melted mozzarella. Perfect for busy weeknights or cozy family dinners.
Ingredients
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)
Instructions
Cook the Pasta: Bring a large pot of salted water to a boil. Cook rigatoni until al dente. Reserve 1 cup of pasta water before draining.
Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add diced onion, cooking 3–4 minutes until softened. Stir in garlic for 1 minute.
Brown the Beef: Add ground beef, breaking apart with a spatula. Cook 6–8 minutes until fully browned. Drain excess grease.
Build the Base: Stir in tomato paste, Italian seasoning, red pepper flakes, salt, and pepper. Cook for 2–3 minutes.
Make the Sauce: Pour in beef broth and heavy cream, stirring to combine. Simmer 5–7 minutes until slightly thickened.
Add Cheese: Stir in Parmesan until melted. Add mozzarella for extra creaminess.
Combine: Toss rigatoni with the sauce, adding pasta water as needed for consistency.
Serve: Garnish with parsley or basil, and extra Parmesan if desired.
Notes
Use freshly grated Parmesan for the creamiest sauce.
Swap beef for ground turkey, chicken, or Italian sausage if preferred.
Leftovers reheat well with a splash of milk or broth to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner , lunch
- Method: Stovetop + Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 4 g
- Sodium: 690 mg
- Fat: 36 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 1 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 130 mg