Creamy Parmesan Beef Rigatoni with Garlic Butter Sauce

There’s something undeniably comforting about a big bowl of creamy pasta on the dinner table. The steam rising, the scent of garlic filling the kitchen, and the first forkful that delivers both warmth and indulgence—this is the kind of meal that turns an ordinary evening into something memorable. Creamy Parmesan Beef Rigatoni with Garlic Butter Sauce is exactly that kind of recipe.

This dish is a rich, flavorful combination of tender rigatoni pasta coated in a velvety garlic butter cream sauce, dotted with juicy, browned beef, and finished with a generous amount of Parmesan and mozzarella for the ultimate cheesy bite. The sauce clings beautifully to the ridges of the rigatoni, ensuring that every mouthful is bursting with flavor.

It’s the kind of recipe that strikes the perfect balance: indulgent without being overly heavy, satisfying but still quick enough for a weeknight dinner. With a preparation time of around 30 minutes and a flavor profile worthy of a restaurant menu, this pasta will quickly earn a permanent spot in your rotation.

Why You’ll Love This Recipe

• Restaurant-quality flavors at home – This dish tastes like it came from your favorite Italian restaurant but is made with ingredients you probably already have in your pantry.
• Quick and easy – Ready in about half an hour, making it ideal for weeknights when time is short.
• Garlic-rich and aromatic – The combination of fresh garlic and garlic powder creates layers of savory depth.
• Cheesy and creamy – Parmesan adds nutty sharpness while mozzarella melts for a smooth, luxurious texture.
• Customizable – Easily adapt the spice level, protein, or pasta shape to suit your taste or dietary needs.

Ingredients Breakdown

Yields: 4 servings

Pasta

• 12 ounces rigatoni pasta – Rigatoni’s ridged, tubular shape holds sauce exceptionally well.

Beef

• 1 pound lean ground beef – Lean beef keeps the dish rich but not overly greasy.
• Salt and pepper, to taste – Enhances the beef’s flavor right from the start.

Garlic Butter Sauce

• 2 tablespoons olive oil – Used for browning the beef and adding richness.
• 2 tablespoons unsalted butter – Forms the base of the garlic butter flavor.
• 1 teaspoon garlic powder – Infuses a subtle garlic taste throughout the dish.
• 4 garlic cloves, minced – Provides bold, fresh garlic flavor.
• 1/2 teaspoon red pepper flakes (optional) – Adds gentle heat without overpowering the dish.
• 1 cup heavy cream – Creates a rich, smooth sauce.
• 1/2 cup beef broth – Adds depth and keeps the sauce from becoming too heavy.
• 1/2 cup grated Parmesan cheese – Brings nutty, salty sharpness.
• 1/2 cup shredded mozzarella cheese – Melts into the sauce for a creamy finish.

Garnish

• 2 tablespoons chopped fresh parsley – Adds color and freshness.

Tools & Equipment Needed

• Large pot for boiling pasta
• Large skillet or sauté pan
• Colander for draining pasta
• Wooden spoon or silicone spatula
• Sharp knife and cutting board
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Cook the Pasta

1. Fill a large pot with water and bring it to a boil.
2. Add a generous pinch of salt to season the pasta water.
3. Cook rigatoni according to package instructions until al dente, usually 10–12 minutes.
4. Reserve 1/2 cup of pasta cooking water before draining.
5. Drain pasta and set aside.

Step 2: Brown the Beef

6. In a large skillet, heat olive oil over medium-high heat.
7. Add ground beef, breaking it apart with a wooden spoon as it cooks.
8. Season with salt, pepper, and garlic powder.
9. Cook until the beef is browned and no pink remains, about 5–6 minutes.
10. Drain excess grease if necessary. Transfer beef to a bowl and set aside.

Step 3: Build the Garlic Butter Base

11. Reduce heat to medium.
12. In the same skillet, melt the butter.
13. Add minced garlic and red pepper flakes (if using).
14. Sauté for 30–60 seconds until the garlic becomes fragrant, being careful not to burn it.

Step 4: Make the Cream Sauce

15. Pour in the heavy cream and beef broth, stirring to combine.
16. Use a spatula to scrape up any browned bits left from cooking the beef—these add flavor.
17. Bring the sauce to a gentle simmer and cook for 3–4 minutes, allowing it to thicken slightly.

Step 5: Add Cheese and Beef

18. Stir in the Parmesan and mozzarella cheeses.
19. Mix until the cheese is fully melted and the sauce is smooth.
20. Return the browned beef to the skillet and stir to coat in the sauce.

Step 6: Combine with Pasta

21. Add the cooked rigatoni to the skillet.
22. Toss well to ensure the pasta is evenly coated with sauce.
23. If the sauce is too thick, add a splash of reserved pasta water to loosen it.

Step 7: Finish and Serve

24. Garnish with chopped fresh parsley.
25. Serve immediately with extra Parmesan on the side for those who want more.

Tips & Variations

• Make it spicier – Increase the amount of red pepper flakes or add a pinch of cayenne pepper.
• Switch up the pasta – Penne, fusilli, or cavatappi all work well in place of rigatoni.
• Try a different protein – Ground turkey, chicken, or Italian sausage are great substitutes.
• Go vegetarian – Replace beef with sautéed mushrooms, spinach, or lentils.
• Lighten it up – Swap heavy cream for half-and-half for a lighter sauce.

Flavor Profile & Pairings

Taste and Texture
This dish is rich and creamy with a pronounced garlic flavor, balanced by the savory depth of beef and the nutty sharpness of Parmesan. Mozzarella contributes a silky mouthfeel, while optional red pepper flakes bring a gentle heat. The rigatoni provides a firm bite and holds the sauce in its ridges.

Pair with

• A crisp green salad with a tangy vinaigrette to balance the richness.
• Garlic bread or warm focaccia for soaking up extra sauce.
• Steamed vegetables such as asparagus or broccoli for a fresh side.

Wine pairing
A medium-bodied red such as Chianti or Merlot complements the dish beautifully. For a white wine option, try a lightly oaked Chardonnay.

Nutritional Overview (Per Serving)

Estimates based on four servings

Nutrient	Amount
Calories	~640 kcal
Protein	33 g
Carbohydrates	49 g
Fat	33 g
Fiber	3 g

This pasta is high in protein and satisfies comfort food cravings, making it ideal for a hearty main course.

Make-Ahead & Meal Prep Tips

• Prep ahead – Mince garlic and chop parsley up to two days in advance.
• Cook ahead – Brown beef and refrigerate for up to three days before making the sauce.
• Storage – Store leftovers in an airtight container in the refrigerator for up to four days.
• Reheating – Warm gently on the stove over low heat, adding a splash of milk or cream to loosen the sauce.

Frequently Asked Questions

Can I freeze Creamy Parmesan Beef Rigatoni?
Yes. Let the pasta cool completely, then store in a freezer-safe container for up to two months. Thaw overnight in the refrigerator before reheating.

What can I use instead of heavy cream?
Half-and-half or whole milk with one teaspoon of cornstarch can work, though the sauce will be lighter.

How can I prevent my cheese sauce from clumping?
Add the cheese gradually over low heat, stirring constantly to ensure smooth melting.

Can I make it gluten-free?
Yes. Substitute your favorite gluten-free pasta and ensure the beef broth is gluten-free.

Cooking Timeline (At a Glance)

Step	Time
Boil pasta	10–12 min
Brown beef	5–6 min
Build garlic butter	1 min
Simmer cream sauce	3–4 min
Melt cheese & combine	2–3 min
Toss pasta & serve	1–2 min
Total	~30 min

Serving Suggestions

• Family-style – Serve in a large bowl at the center of the table with extra Parmesan for guests to help themselves.
• Plated individually – For a more formal presentation, twirl pasta onto plates and spoon extra sauce over each portion.
• Meal prep containers – Divide into single-serving containers for quick grab-and-go lunches.

Recipe Variations

1. Creamy Beef and Spinach Rigatoni – Add a few cups of baby spinach in the final minute of cooking for a pop of green and extra nutrients.
2. Four-Cheese Rigatoni – Add provolone and fontina along with the Parmesan and mozzarella for even more cheesy richness.
3. Bolognese-Inspired Cream Rigatoni – Add finely diced carrots, celery, and onions when browning the beef for a heartier, vegetable-packed version.

Ingredient Spotlight: Parmesan Cheese

Why Parmesan matters
Parmesan provides a nutty, salty depth that enhances the cream sauce and balances the richness of the cream and butter.

Buying tip
For the best flavor, choose a wedge of Parmigiano-Reggiano and grate it fresh rather than using pre-grated cheese.

Storage
Wrap in parchment paper, then foil, and store in the refrigerator for up to six weeks.

Pro Cooking Tips

• Salt the pasta water generously – This is the first opportunity to season your dish.
• Let beef brown undisturbed for a minute or two – This develops deeper flavor.
• Reserve pasta water – Its starch helps emulsify the sauce and create a silky texture.

Storage & Freezing Guide

Refrigerator
Store in an airtight container for up to four days.

Freezer
Freeze in portioned containers for up to two months. Thaw overnight in the refrigerator before reheating.

Reheating
Warm slowly on the stove over low heat, adding a splash of cream or milk to revive the sauce.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount
Calories	~640 kcal
Protein	33 g
Carbohydrates	49 g
Fat	33 g
Fiber	3 g

Dietary notes: Nut-free, high-protein, and easily made gluten-free by substituting the pasta.

Conclusion

Creamy Parmesan Beef Rigatoni with Garlic Butter Sauce is more than just another pasta recipe—it’s a comforting, flavorful dish that brings together the richness of cream, the sharpness of Parmesan, the melt of mozzarella, and the hearty satisfaction of beef. Its quick preparation and adaptable nature make it equally suited for a casual weeknight meal or a special dinner with guests.

From the moment the garlic hits the butter in the pan to the last bite of perfectly coated pasta, this recipe delivers comfort, flavor, and satisfaction in every mouthful. Whether served family-style or plated with finesse, it’s a meal that will have everyone asking for seconds. Keep it in your recipe rotation, and you’ll always have a reliable, crowd-pleasing dinner at the ready.

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