Ingredients
Scale
- 1 pound rigatoni pasta
- 1/2 pound ground beef
- 1/2 pound Italian sausage (casings removed)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
Instructions
- Boil the rigatoni: Bring a big pot of salted water to a boil. Cook the rigatoni until al dente, about 12 minutes. Drain and set aside.
- Brown the meat: In a deep skillet, heat the olive oil over medium-high heat. Add ground beef and sausage. Break it up as it browns, and cook until fully done. Drain the fat.
- Sauté onion, garlic, and spinach: Add the chopped onion to the meat. Cook 5 minutes till soft. Stir in garlic for 1 minute. Mix in spinach and cook until warmed through.
- Make the roux: In a separate saucepan, melt the butter. Whisk in the flour and stir for 1 minute.
- Pour in the milk & broth: Gradually whisk in milk and chicken broth. Let it simmer and thicken for about 5–7 minutes.
- Stir in the cheese, cream & seasonings: Turn heat to low. Stir in heavy cream, Parmesan, mozzarella, and all seasonings: salt, pepper, Cajun, Italian herbs, paprika. Mix until smooth.
- Combine it all: Pour the sauce into the skillet with your meat and spinach. Add the rigatoni. Gently fold everything together until coated.
Notes
- Make ahead and store in the fridge up to 3 days.
- Pairs perfectly with garlic bread or a crisp green salad.
- Use rotini, penne, or shells if you’re out of rigatoni.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop + One-Pan
- Cuisine: American, Italian-Inspired