Rigatoni with Meat and Cheese Sauce
Indulge in the perfect comfort food with this Rigatoni with Meat and Cheese Sauce recipe, a creamy, cheesy, and effortlessly satisfying dish that’s bursting with rich flavors! Tender rigatoni pasta is tossed in a hearty tomato-based meat sauce made with savory ground beef, aromatic garlic and onion, and a hint of dried oregano and basil. The sauce is elevated with heavy cream and freshly grated parmesan, creating a luscious, velvety texture. Topped with gooey melted mozzarella and a sprinkle of fresh parsley, this one-pan delight is ideal for any weeknight dinner or casual gathering. Ready in under an hour and loaded with bold, comforting ingredients, this dish is sure to become a family favorite. Perfect for pasta lovers looking for a hearty meal with a gourmet twist!
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Recipe Information
Ingredients
- 16 ounces rigatoni pasta
- 1 pound ground beef
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 1.5 cups shredded mozzarella cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon red pepper flakes
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside, reserving 1 cup of pasta water.
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Add the garlic and sauté for an additional 1-2 minutes until fragrant.
Increase heat to medium-high and add the ground beef. Cook until browned, breaking it up with a wooden spoon, about 5-7 minutes. Drain any excess fat if needed.
Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, red pepper flakes, salt, and black pepper. Mix well and bring to a simmer.
Reduce heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally. Add a splash of reserved pasta water if the sauce becomes too thick.
Stir in the heavy cream and parmesan cheese, mixing until fully incorporated and the sauce becomes creamy.
Add the cooked rigatoni to the skillet or Dutch oven and toss with the sauce until well coated.
Sprinkle shredded mozzarella cheese evenly over the pasta. Cover and let it cook on low heat for 2-3 minutes, or until the cheese melts.
Garnish with fresh parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
3892 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.0 g | 327% | |
| Saturated Fat | 122.6 g | 613% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 742 mg | 247% | |
| Sodium | 5366 mg | 233% | |
| Total Carbohydrate | 204.2 g | 74% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 37.0 g | ||
| Protein | 187.3 g | 375% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2378 mg | 183% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 3525 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
