Why You’ll Love This Recipe
Creamy Parmesan Beef with Rigatoni Pasta is a hearty, comforting dish that brings together tender ground beef, perfectly cooked rigatoni, and a rich, cheesy Parmesan cream sauce. It’s an easy weeknight dinner that feels indulgent yet simple, making it a family favorite that’s ready in no time.
ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
rigatoni pastaground beefolive oiloniongarlicclovesbeef brothheavy creamParmesan cheesebutterItalian seasoningred pepper flakes (optional)salt and pepperfresh parsley for garnish
directions
Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add diced onion and cook until softened, about 3 minutes.
Add minced garlic and cook for another minute until fragrant.
Add the ground beef, season with salt, pepper, and Italian seasoning, and cook until browned. Drain excess fat if necessary.
Pour in beef broth and bring to a simmer. Reduce heat and stir in heavy cream and butter.
Add grated Parmesan cheese gradually, stirring until melted and the sauce is smooth and creamy.
Add the cooked rigatoni to the skillet and toss to coat in the sauce.
Sprinkle with red pepper flakes if desired, and garnish with chopped fresh parsley.
Serve immediately with extra Parmesan cheese on top.
Servings and timing
This recipe yields approximately 4 servings.Preparation time: 10 minutesCooking time: 20 minutesTotal time: 30 minutes
Variations
Use ground Italian sausage instead of beef for extra flavor.
Add sautéed mushrooms or spinach for a veggie boost.
Substitute rigatoni with penne or farfalle.
Stir in a splash of white wine for extra depth in the sauce.
storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed.
FAQs
Can I use a different pasta shape?
Yes, any short pasta like penne, ziti, or rotini works well.
Can I make it ahead of time?
You can prepare the sauce ahead and store it separately. Reheat and toss with fresh pasta when ready to serve.
How do I prevent the sauce from curdling?
Keep the heat low when adding cream and cheese, and stir constantly for a smooth sauce.
Can I freeze this dish?
It’s best enjoyed fresh, but you can freeze the sauce without pasta for up to 2 months.
Is it very heavy?
It’s rich and creamy but balanced by the pasta and herbs.
Conclusion
Creamy Parmesan Beef with Rigatoni Pasta is the perfect comfort meal for busy nights or cozy weekends. With its luscious sauce, savory beef, and al dente pasta, this dish is sure to satisfy every craving. Give it a try, and it might just become your new go-to pasta dinner!
Print
Creamy Parmesan Beef with Rigatoni Pasta
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Low Lactose
Description
Creamy Parmesan Beef with Rigatoni Pasta is a hearty, comforting dish made with tender strips of beef simmered in a rich, cheesy Parmesan sauce tossed with rigatoni. It’s perfect for an easy yet indulgent weeknight dinner.
Ingredients
- 12 oz rigatoni pasta
- 1 lb beef sirloin or flank steak, thinly sliced
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup beef broth
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- Fresh chopped parsley for garnish (optional)
Instructions
- Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Season sliced beef with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high heat. Sear beef until browned and cooked through. Remove and set aside.
- In the same skillet, melt butter and sauté diced onion until soft, about 3-4 minutes. Add garlic and cook for 30 seconds until fragrant.
- Pour in beef broth and bring to a simmer, scraping up any browned bits.
- Reduce heat to medium and stir in heavy cream. Simmer for 3-4 minutes to slightly thicken.
- Add Parmesan cheese and stir until fully melted and smooth.
- Return beef to the skillet and stir to coat in the sauce.
- Add cooked rigatoni and toss to combine until pasta is evenly coated.
- Serve immediately, garnished with fresh parsley if desired.
Notes
- Use freshly grated Parmesan for the best texture.
- Add sliced mushrooms or spinach for extra flavor.
- Adjust sauce consistency with extra broth or cream if needed.
- Store leftovers in an airtight container for up to 3 days.