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Creamy Garlic Butter Ground Beef Rigatoni topped with cheese in a skillet

Garlic Butter Ground Beef Rigatoni in Creamy Cheese Sauce

A quick and comforting dish that combines seasoned ground beef with a creamy cheese sauce and rigatoni pasta, perfect for a family dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 750
Ingredients Method Notes

Ingredients
  

Pasta and Beef
  • 1.5 lbs ground beef Use lean ground beef if desired.
  • 12 oz rigatoni pasta Substitute with penne or ziti if preferred.
Seasonings
  • 1 tbsp olive oil Optional, use if beef is very lean.
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • to taste Salt & black pepper Season to your preference.
Creamy Sauce
  • 3 tbsp butter Unsalted recommended.
  • 4 cloves garlic, minced
  • 1.5 cups heavy cream Full-fat for best results.
  • 4 oz cream cheese, softened Soften before adding.
  • 1 cup shredded mozzarella
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp Italian seasoning
  • 0.5 cup reserved pasta water Use as needed to thin sauce.
Garnishes
  • to taste Fresh parsley Optional garnish.
  • to taste Extra Parmesan Optional garnish.
  • to taste Cracked black pepper Optional garnish.

Method
 

Preparation
  1. Cook the pasta until al dente in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
  2. Brown the seasoned ground beef in a skillet over medium-high heat. Drain excess grease and set aside.
Sauce Preparation
  1. Melt butter in the same skillet, sauté minced garlic for 30 seconds until fragrant.
  2. Add heavy cream and bring to a gentle simmer. Stir in softened cream cheese until smooth.
  3. Add mozzarella, Parmesan, and Italian seasoning. Season with salt and pepper to taste.
  4. Use the reserved pasta water to loosen the sauce if needed.
Combine and Serve
  1. Add the rigatoni and browned beef back into the skillet. Toss until fully coated with the creamy cheese sauce.
  2. Serve hot and garnish with fresh parsley, extra Parmesan, and cracked black pepper if desired.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months. Reheat gently on the stove with a splash of milk or reserved pasta water.