Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Some dinners are more than just meals they’re a comfort food event.
This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is exactly that kind of dish: rich, indulgent, and bursting with flavor in every bite.

It combines tender rigatoni pasta, savory ground beef, and flavorful Italian sausage in a luscious garlic butter cream sauce. Add in Parmesan, mozzarella, and a trio of spices — Cajun seasoning, Italian herbs, and smoked paprika and you’ve got a pasta that’s hearty, bold, and absolutely unforgettable.

This is the pasta you make when:

• You want to impress guests without a complicated recipe.
• You’re craving something decadent on a cozy night in.
• You need a crowd-pleaser that’s as satisfying as it is beautiful on the plate.

The best part? Even with its creamy sauce and layered flavors, this dish comes together in under an hour, making it a weeknight-possible comfort food win.

Why You’ll Love This Recipe

• Layered Flavors — Savory beef, herby sausage, garlicky butter sauce, and smoky paprika in perfect harmony.
• Ultra-Creamy Sauce — Made from scratch with milk, cream, and two kinds of cheese.
• Hearty & Filling — Rigatoni’s ridges hold onto every bit of sauce and cheese.
• Crowd-Friendly — Serves 6–8 people generously.
• Versatile — Easy to swap vegetables, adjust spice, or make ahead.

Ingredients Breakdown

Servings: 6–8

Pasta

• 1 pound rigatoni pasta — Holds up beautifully to thick sauces.

Meat

• 1/2 pound ground beef — Adds rich, meaty flavor.
• 1/2 pound Italian sausage (casings removed) — Brings herby, slightly spicy notes.

Vegetables & Aromatics

• 1 large onion, chopped — Sweet base flavor.
• 5 cloves garlic, minced — Star of the garlic butter sauce.
• 10 ounces frozen spinach, thawed and squeezed dry — Adds color, texture, and nutrition.

Fats & Roux Base

• 2 tablespoons olive oil — For sautéing meat and vegetables.
• 4 tablespoons unsalted butter — Forms the base of the garlic butter sauce.
• ¼ cup all-purpose flour — Thickens the sauce.

Liquid Base

• 3 cups whole milk — Creamy foundation for the sauce.
• 1 cup chicken broth — Adds depth and balances richness.
• 1 cup heavy cream — Ensures extra silky texture.

Cheeses

• 1 cup grated Parmesan cheese — Nutty, salty richness.
• 1 cup shredded mozzarella cheese — Melts into gooey perfection.

Seasonings

• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons Cajun seasoning — Smoky, spiced kick.
• 1 tablespoon Italian seasoning — Balanced herbiness.
• 1 teaspoon smoked paprika — Deep, earthy flavor.

Tools & Equipment Needed

• Large pot for boiling pasta
• Large deep skillet or sauté pan
• Medium saucepan for sauce
• Wooden spoon or silicone spatula
• Whisk
• Colander
• Measuring cups and spoons
• Chef’s knife and cutting board

Step-by-Step Instructions

1. Cook the Rigatoni

1. Bring a large pot of salted water to a boil.
2. Add rigatoni and cook until al dente, according to package instructions.
3. Reserve 1 cup pasta water, then drain and set aside.

2. Cook the Meat

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and Italian sausage, breaking them up as they cook.
3. Stir in chopped onion and cook until softened, about 5–6 minutes.
4. Add garlic and sauté for 1 minute until fragrant.
5. Drain excess grease if necessary, then stir in spinach.

3. Make the Garlic Butter Sauce

1. In a separate saucepan, melt butter over medium heat.
2. Whisk in flour and cook for 1 minute to remove raw flour taste.
3. Slowly whisk in milk, chicken broth, and cream.
4. Simmer for 3–4 minutes until slightly thickened.
5. Stir in Parmesan and mozzarella until melted and smooth.
6. Season with salt, pepper, Cajun seasoning, Italian seasoning, and smoked paprika.

4. Combine & Serve

1. Pour sauce over the meat and spinach mixture in the skillet.
2. Add cooked rigatoni and toss until everything is coated.
3. Adjust sauce thickness with reserved pasta water if needed.
4. Serve hot, garnished with extra Parmesan if desired.

Tips & Variations

• Vegetable Add-Ins: Mushrooms, bell peppers, or sun-dried tomatoes work beautifully.
• Cheese Swap: Try Asiago or fontina for a twist.
• Spicy Kick: Use hot Italian sausage and add crushed red pepper flakes.
• Make It Lighter: Use half-and-half instead of cream.
• Gluten-Free: Use GF pasta and a gluten-free flour blend.

Flavor Profile & Pairings

• Taste: Creamy, garlicky, herby, with a mild smoky spice.
• Texture: Al dente pasta, tender meat, and a velvety sauce.

Perfect Pairings:

• Wine: Chianti or a buttery Chardonnay.
• Non-Alcoholic: Sparkling apple cider or iced tea.
• Sides: Garlic bread, roasted broccoli, or Caesar salad.

Nutritional Overview (Estimated Per Serving)

• Calories: ~720
• Protein: 35g
• Carbohydrates: 55g
• Fat: 38g
• Fiber: 4g

Make-Ahead & Meal Prep Tips

• Meat Mixture: Can be cooked up to 2 days in advance and stored in the fridge.
• Sauce: Best made fresh but can be refrigerated and reheated gently.
• Full Dish: Store in an airtight container for up to 3 days.

FAQs

Q: Can I bake this as a casserole?
A: Yes — transfer to a baking dish, top with cheese, and bake at 375°F for 15–20 minutes.

Q: Can I use fresh spinach?
A: Absolutely — sauté until wilted before adding to the meat.

Q: How do I make it vegetarian?
A: Use meat substitutes or extra vegetables instead of beef and sausage.

Cooking Timeline (At a Glance)

Step	Time
Boil pasta	10 min
Cook meat mixture	8–10 min
Make sauce	8 min
Combine & serve	5 min
Total Time	~35 min

Serving Suggestions

• Family-Style: Serve in a large pasta bowl at the center of the table.
• Date Night: Plate in shallow bowls with a sprinkle of Parmesan curls.
• Potluck-Ready: Prepare in a casserole dish and keep warm in the oven.

Recipe Variations

1. Four-Cheese Bake: Add provolone and fontina for extra cheesy goodness.
2. Spicy Cajun Version: Increase Cajun seasoning and add chopped jalapeños.
3. Creamy Pesto Twist: Stir in a few tablespoons of pesto before serving.

Ingredient Spotlight — Italian Sausage

Italian sausage brings depth and complexity to the sauce. For maximum flavor:

• Use fresh sausage with visible herbs and spices.
• Remove casings before cooking for even browning.
• Try mixing sweet and spicy varieties for balance.

Pro Cooking Tips

• Salt your pasta water generously — it should taste like the sea.
• Use freshly grated cheese for the smoothest sauce.
• Add pasta water gradually to adjust sauce consistency.
• Stir sauce constantly to prevent lumps.

Storage & Freezing Guide

• Fridge: Store leftovers for up to 3 days.
• Freezer: Freeze sauce and meat separately for up to 2 months; cook fresh pasta when serving.
• Reheating: Warm gently over low heat with a splash of cream or milk.

Nutrition Estimate Table (Per Serving)

Calories	Protein	Carbs	Fat	Fiber
720	35g	55g	38g	4g

Conclusion

This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is the kind of pasta dish that leaves everyone asking for seconds. The combination of tender rigatoni, two kinds of savory meat, velvety garlic butter cream sauce, and a bold blend of seasonings creates a meal that’s indulgent yet easy to make.

It’s perfect for family dinners, potlucks, or when you simply want to treat yourself to a rich and flavorful pasta night. Every forkful is loaded with cheesy, meaty, garlicky goodness the kind of comforting bite that makes you linger at the table just a little longer.

So grab your rigatoni, fire up the skillet, and get ready to serve up a pasta dish that will instantly earn a place in your regular rotation.

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