Name: Creamy Parmesan Beef Rigatoni
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-inspired
Ingredients: 12 oz rigatoni pasta; 1 tbsp olive oil; 1 lb ground beef; 1 small onion, finely chopped; 3 garlic cloves, minced; 1 cup heavy cream; 0.75 cup beef broth; 1 cup grated Parmesan cheese; 1 tsp Italian seasoning; 0.75 tsp salt; 0.5 tsp black pepper; 0.25 tsp red pepper flakes (optional); 2 tbsp fresh parsley, chopped (optional)

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I like making creamy Parmesan beef rigatoni when I want a hearty, comforting pasta that feels rich and satisfying. The tender beef, creamy sauce, and perfectly cooked rigatoni come together in a way that feels cozy and indulgent. I enjoy how this dish fills the kitchen with warm, savory aromas and always feels like a complete meal in one bowl.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but tastes like something special. The beef adds depth and richness, while the Parmesan brings a salty, nutty flavor that balances the creaminess. I also like that it comes together in one pan after the pasta is cooked, which keeps cleanup easy and stress-free.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rigatoni pasta
olive oil
ground beef
onion, finely chopped
garlic cloves, minced
heavy cream
beef broth
grated Parmesan cheese
Italian seasoning
salt
black pepper
red pepper flakes (optional)
fresh parsley (optional)

Directions

I start by cooking the rigatoni in salted water until al dente, then drain and set it aside.

In a large skillet, I heat olive oil over medium heat and cook the ground beef until browned, breaking it up as it cooks. I add the onion and cook until softened, then stir in the garlic until fragrant.

I pour in the beef broth and let it simmer briefly, scraping up any browned bits from the pan. I add the cream, Italian seasoning, salt, and black pepper, then let the sauce gently simmer until slightly thickened.

I stir in the Parmesan cheese until melted and smooth, then add the cooked rigatoni. I toss everything together until the pasta is well coated in the sauce. I finish with red pepper flakes or fresh parsley if I’m using them.

Servings and timing

I usually make this recipe for about 4 servings.
Preparation time: about 10 minutes
Cooking time: about 25 minutes
Total time: roughly 35 minutes

Variations

I sometimes swap ground beef for Italian sausage for a bolder flavor. When I want extra vegetables, I add spinach or mushrooms to the sauce. I also like using penne or ziti if I don’t have rigatoni on hand.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I add a splash of cream or broth and warm it gently on the stovetop or in the microwave, stirring so the sauce stays smooth.

FAQs

Can I make this pasta ahead of time?

I can make it a few hours ahead and reheat it gently, adding a bit of liquid to refresh the sauce.

What kind of Parmesan works best?

I prefer freshly grated Parmesan because it melts more smoothly and gives better flavor.

Can I use milk instead of cream?

I’ve used whole milk before, but the sauce turns out less rich and slightly thinner.

How do I keep the sauce from getting grainy?

I keep the heat low when adding the Parmesan and stir constantly so it melts smoothly.

Is this dish freezer-friendly?

I don’t usually freeze it because cream-based sauces can change texture, but it keeps well in the fridge for a few days.

Conclusion

I keep this creamy Parmesan beef rigatoni recipe in my regular dinner rotation because it’s comforting, flavorful, and easy to make. It’s the kind of pasta dish I turn to when I want something filling and satisfying without spending hours in the kitchen.