Description
This Creamy Cheesy Garlic Butter Rigatoni with Savory Beef is a comforting and indulgent pasta bake featuring tender rigatoni tossed in a rich garlic butter cream sauce combined with flavorful browned ground beef. Topped with melted mozzarella and Parmesan cheese, then baked to golden bubbly perfection, this dish is perfect for a hearty family dinner.
Ingredients
Scale
Pasta and Meat
- 12 oz rigatoni pasta
- 1 lb lean ground beef
Sauce and Seasoning
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 tsp Italian seasoning
- Salt and pepper to taste
Cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Garnish
- Chopped fresh parsley for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the rigatoni dish later.
- Cook Pasta: Boil rigatoni pasta in salted water until al dente, then drain well and set aside to maintain texture.
- Brown Beef: In a skillet over medium heat, cook the lean ground beef until fully browned. Drain any excess fat to keep the dish leaner.
- Sauté Garlic and Butter: Add the unsalted butter to the skillet and melt it, then stir in minced garlic and sauté until fragrant, releasing the garlic’s rich aroma.
- Make Cream Sauce: Pour in the heavy cream and stir, allowing it to simmer for 3 to 4 minutes until it thickens slightly to create a creamy base for the pasta.
- Combine Ingredients: Return the browned beef to the skillet with the cream sauce. Add Italian seasoning, salt, and pepper to taste, mixing everything together for even flavor distribution.
- Toss Pasta: Add the cooked rigatoni to the skillet and toss carefully to coat the pasta evenly with the creamy beef mixture.
- Prepare for Baking: Transfer the pasta mixture to a baking dish, then evenly top with shredded mozzarella and grated Parmesan cheese.
- Bake: Place the baking dish in the preheated oven and bake for 15 to 20 minutes or until the cheese is bubbly and golden brown on top.
- Serve: Remove from oven and let rest for 5 minutes to set. Garnish with chopped fresh parsley if desired, then serve warm for a delightful meal.
Notes
- For extra flavor, add a pinch of red pepper flakes when sautéing the garlic.
- Use whole milk instead of heavy cream for a lighter dish, but the sauce will be less rich.
- To save time, you can brown the beef the day before and refrigerate it until ready.
- If you want a gluten-free version, substitute rigatoni with gluten-free pasta.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
