When it comes to comfort food, few dishes deliver the same rich satisfaction as a creamy pasta. This Creamy Parmesan Beef Rigatoni combines perfectly al dente rigatoni with a luscious Parmesan cream sauce and savory ground beef for a hearty, restaurant-quality meal at home. Unlike traditional tomato-based pastas, this recipe celebrates a velvety, cheese-forward sauce that clings beautifully to every bite of rigatoni.
Whether you’re cooking for family dinner, meal prepping for the week, or impressing guests, this dish offers the perfect balance of creamy indulgence and protein-packed heartiness. Best of all, it comes together in about 30 minutes—making it just as practical as it is delicious.
Why You’ll Love This Dish
- Creamy yet balanced: The Parmesan sauce is rich without being overly heavy.
- Perfect pasta match: Rigatoni’s ridges hold sauce better than spaghetti or penne.
- Customizable: Swap proteins, adjust spice levels, or add veggies.
- Restaurant-level at home: Achieve depth of flavor with simple chef tips.
Quick Recipe Snapshot
- Cuisine: Italian-American Inspired
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
- Difficulty Level: Easy
Ingredients (with Notes & Substitutions)
- 12 oz rigatoni pasta – Holds sauce well; substitute penne, ziti, or shells if needed.
- 1 lb ground beef (80/20) – Flavorful and juicy; swap with ground turkey, chicken, or plant-based beef.
- 1 small onion, finely diced – Adds sweetness and depth.
- 3 cloves garlic, minced – Fresh garlic enhances sauce aroma.
- 2 tbsp olive oil – For sautéing; butter can add richness.
- 1 cup heavy cream – For ultimate creaminess; lighter options include half-and-half or whole milk with a little cornstarch.
- 1 cup freshly grated Parmesan cheese – Freshly grated melts smoother than pre-grated.
- 1 cup beef or chicken broth – Enhances depth and helps thin sauce to desired consistency.
- 1 tsp Italian seasoning – A blend of oregano, basil, and thyme; add red pepper flakes for spice.
- Salt & black pepper, to taste
- Fresh parsley or basil (optional) – For garnish and freshness.
Step-by-Step Instructions (with Pro Tips)
Step 1: Cook the Pasta
- Bring a large pot of salted water to a rolling boil.
- Cook rigatoni until just al dente (usually 1–2 minutes less than package directions).
- Reserve 1 cup of pasta water, then drain.
Pro Tip: Salting your water generously (like seawater) ensures flavorful pasta.
Step 2: Brown the Beef
- Heat olive oil in a large skillet over medium-high heat.
- Add ground beef and onion. Cook until beef is browned and onion is softened, about 6–7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Season with salt, pepper, and Italian seasoning.
Pro Tip: For maximum flavor, let beef sit undisturbed for 2–3 minutes before stirring. This promotes caramelization (the Maillard reaction).
Step 3: Make the Creamy Parmesan Sauce
- Reduce heat to medium. Pour in beef broth, scraping up browned bits from the pan.
- Stir in heavy cream, then gradually whisk in Parmesan until sauce is smooth and creamy.
- Simmer gently for 3–4 minutes, allowing sauce to thicken.
Pro Tip: If sauce is too thick, add a splash of reserved pasta water. Too thin? Simmer longer or add extra Parmesan.
Step 4: Combine & Serve
- Add drained rigatoni to the skillet, tossing until every piece is coated in sauce.
- Taste and adjust seasoning with more Parmesan, salt, or pepper as desired.
- Garnish with chopped parsley or basil.
Serve hot with garlic bread or a fresh green salad.
Nutritional Information (Per Serving – Approximate)
- Calories: 580
- Protein: 29g
- Carbs: 48g
- Fat: 28g
- Fiber: 3g
Variations & Add-Ons
- Vegetable boost: Add mushrooms, spinach, zucchini, or sun-dried tomatoes.
- Spicy version: Stir in crushed red pepper flakes or a pinch of cayenne.
- Cheese lovers: Mix in mozzarella or Pecorino Romano for extra cheesiness.
- Lighter option: Use ground turkey and half-and-half instead of heavy cream.
Pairing Suggestions
- Side dishes: Garlic bread, Caesar salad, roasted broccoli.
- Wine: A medium-bodied red like Chianti or Merlot pairs beautifully.
- Non-alcoholic: Sparkling water with lemon balances the creaminess.
Storage, Freezing & Reheating
- Refrigerator: Store leftovers in an airtight container up to 3 days.
- Freezer: Freeze sauce separately from pasta for best results (up to 2 months).
- Reheating: Warm gently on stovetop with a splash of milk/cream to restore creaminess.
FAQ (People Also Ask)
Q: Can I make this ahead of time?
Yes—make the sauce in advance and cook fresh pasta when ready to serve.
Q: What can I use instead of rigatoni?
Penne, ziti, or shells are great alternatives that also hold sauce well.
Q: How do I thicken the Parmesan sauce?
Simmer longer or add a little more Parmesan. Avoid adding flour—it can make the sauce grainy.
Q: Can I use pre-grated Parmesan?
Freshly grated melts smoother and tastes superior; pre-grated often contains anti-caking agents.
Final Thoughts
This Creamy Parmesan Beef Rigatoni is the definition of weeknight comfort with gourmet flair. It’s rich, satisfying, and endlessly adaptable—whether you’re cooking for two or feeding a crowd. With simple ingredients, pro tips, and easy techniques, you’ll have a pasta dish that rivals your favorite Italian restaurant.
