What the heck is this?
So you want pasta that’s basically a warm hug in a bowl but with enough protein to actually fill you up? This cheesy beef rigatoni is your answer. We’re talking tender ground beef in a rich, tomatoey sauce loaded with melted cheese, all tossed with rigatoni tubes that catch every drop of that saucy goodness. It’s like if lasagna and spaghetti had a baby and that baby grew up to be the ultimate crowd-pleaser. My teenage boys, who can clear out a fridge faster than locusts, actually slow down when I make this because they want to savor every bite. Even my mother-in-law, who’s usually got opinions about everything, just sits quietly and eats. That’s when you know you’ve got a winner.
Why You’ll Love This Recipe
- One-pot wonder that dirty dishes can’t even complain about
- Comfort food that actually sticks to your ribs
- Perfect for feeding a crowd or meal prepping
- Uses simple ingredients but tastes like restaurant magic
- Cheesy, saucy, meaty — hits all the comfort food buttons
- Leftovers are somehow even better the next day
The Good Stuff You’ll Need
For the Beef Sauce:
- 1 1/2 lbs ground beef (80/20 blend is perfect)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color you like)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
For the Sauce Base:
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp sugar (trust me on this)
- 1 cup beef broth
- 2 bay leaves
For the Pasta & Cheese:
- 1 lb rigatoni pasta
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 8 oz cream cheese, cubed
- 1/4 cup heavy cream
For the Finish:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped (or 1 tsp dried)
- Extra cheese for serving (obviously)
Let’s Do This
Step 1: Get That Pasta Going
- Bring a large pot of salted water to boil
- Cook rigatoni according to package directions until al dente
- Reserve 1 cup pasta water before draining
- Set pasta aside (don’t rinse it!)
Step 2: Brown the Beef
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat
- Add ground beef and cook, breaking it up as it browns (about 6-8 minutes)
- Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes
- Remove beef with slotted spoon, leaving fat in pan
Step 3: Build the Flavor Base
- In the same pan, add diced onion and bell pepper
- Cook 4-5 minutes until softened
- Add garlic and cook 1 more minute until fragrant
- Add tomato paste and cook 1 minute, stirring constantly
Step 4: Create the Sauce
- Add crushed tomatoes, tomato sauce, Worcestershire, and sugar
- Pour in beef broth and add bay leaves
- Bring to a simmer, then reduce heat to low
- Add beef back to the pan and let simmer 15-20 minutes
Step 5: Make It Cheesy
- Remove bay leaves from sauce
- Add cubed cream cheese and stir until melted
- Add heavy cream and stir until smooth
- Add cooked rigatoni to the sauce
- Toss with half the mozzarella and cheddar
Step 6: The Grand Finale
- Add remaining cheeses and gently fold everything together
- If it seems too thick, add some reserved pasta water
- Taste and adjust seasoning
- Garnish with fresh herbs and serve immediately
Serving Suggestions
- Serve with garlic bread for ultimate carb-loading
- Add a simple Caesar salad to balance all that richness
- Perfect with a glass of red wine (you’ve earned it)
- Crushed red pepper flakes on the side for heat lovers
Switch It Up
- Veggie Boost: Add mushrooms, zucchini, or spinach with the peppers
- Spicy Version: Use hot Italian sausage instead of some of the ground beef
- Lighter Style: Use ground turkey and reduce the cream cheese
- Herb Heaven: Add fresh oregano, thyme, or rosemary to the sauce
Make-Ahead Tips
- Make the sauce up to 3 days ahead and store in the fridge
- Cook pasta fresh and combine just before serving
- Whole dish keeps 4-5 days in the fridge
- Freezes beautifully for up to 3 months (add extra cheese when reheating)
Pro Tips for Success
- Don’t skip the sugar — it balances the acidity
- Save some pasta water for thinning if needed
- Let the sauce simmer to develop deep flavor
- Room temperature cream cheese melts easier
Questions People Actually Ask
Q: Can I use a different pasta shape? A: Absolutely! Penne, ziti, or shells work great. Just pick something that holds sauce well.
Q: What if I don’t have heavy cream? A: Half-and-half works, or even whole milk in a pinch. The sauce won’t be as rich but still delicious.
Q: Can I make this in a slow cooker? A: Brown the beef first, then add everything except pasta and cheese to the slow cooker. Cook on low 6-8 hours, then stir in cooked pasta and cheese.
Q: How do I reheat leftovers? A: Add a splash of broth or water and reheat gently. The pasta absorbs sauce as it sits.
Q: Can I use ground turkey? A: Yes! Just add a bit more seasoning since turkey is milder than beef.
Q: What’s the best cheese combination? A: Mozzarella for melt, cheddar for flavor, parmesan for sharpness. But honestly, use what you have!
Print
Cheesy Beef Rigatoni
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
Description
So you want pasta that’s basically a warm hug in a bowl but with enough protein to actually fill you up? This cheesy beef rigatoni is your answer. We’re talking tender ground beef in a rich, tomatoey sauce loaded with melted cheese, all tossed with rigatoni tubes that catch every drop of that saucy goodness. It’s like if lasagna and spaghetti had a baby and that baby grew up to be the ultimate crowd-pleaser. My teenage boys, who can clear out a fridge faster than locusts, actually slow down when I make this because they want to savor every bite. Even my mother-in-law, who’s usually got opinions about everything, just sits quietly and eats. That’s when you know you’ve got a winner.
Ingredients
For the Beef Sauce:
- 1 1/2 lbs ground beef (80/20 blend is perfect)
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 bell pepper, diced (any color you like)
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp red pepper flakes (optional)
For the Sauce Base:
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp sugar (trust me on this)
- 1 cup beef broth
- 2 bay leaves
For the Pasta & Cheese:
- 1 lb rigatoni pasta
- 2 cups shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated parmesan cheese
- 8 oz cream cheese, cubed
- 1/4 cup heavy cream
For the Finish:
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped (or 1 tsp dried)
- Extra cheese for serving (obviously)
Instructions
Step 1: Get That Pasta Going
- Bring a large pot of salted water to boil
- Cook rigatoni according to package directions until al dente
- Reserve 1 cup pasta water before draining
- Set pasta aside (don’t rinse it!)
Step 2: Brown the Beef
- Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat
- Add ground beef and cook, breaking it up as it browns (about 6-8 minutes)
- Season with salt, pepper, Italian seasoning, paprika, and red pepper flakes
- Remove beef with slotted spoon, leaving fat in pan
Step 3: Build the Flavor Base
- In the same pan, add diced onion and bell pepper
- Cook 4-5 minutes until softened
- Add garlic and cook 1 more minute until fragrant
- Add tomato paste and cook 1 minute, stirring constantly
Step 4: Create the Sauce
- Add crushed tomatoes, tomato sauce, Worcestershire, and sugar
- Pour in beef broth and add bay leaves
- Bring to a simmer, then reduce heat to low
- Add beef back to the pan and let simmer 15-20 minutes
Step 5: Make It Cheesy
- Remove bay leaves from sauce
- Add cubed cream cheese and stir until melted
- Add heavy cream and stir until smooth
- Add cooked rigatoni to the sauce
- Toss with half the mozzarella and cheddar
Step 6: The Grand Finale
- Add remaining cheeses and gently fold everything together
- If it seems too thick, add some reserved pasta water
- Taste and adjust seasoning
- Garnish with fresh herbs and serve immediately
Notes
- Serve with garlic bread for ultimate carb-loading
- Add a simple Caesar salad to balance all that richness
- Perfect with a glass of red wine (you’ve earned it)
- Crushed red pepper flakes on the side for heat lovers
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: ~520 kcal
- Fat: ~26g
- Carbohydrates: ~48g
- Protein: ~28g