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

Scale

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