Some meals just have a way of bringing everyone to the table without me having to say a word. This Cheesy Beef and Italian Sausage Rigatoni is definitely one of them. I made it once on a busy weeknight when I didn’t have a lot of time, and it ended up becoming one of those recipes the whole family asks for again and again. It’s creamy, cheesy, and packed with flavor from the beef, sausage, and just a touch of Cajun spice. And the spinach? It’s in there, but my kids haven’t caught on yet, which is a win in my book.
I love how easy it is to throw together just a few simple steps and dinner’s on the table with hardly any cleanup. The rigatoni holds onto the garlic butter sauce perfectly, so every bite is full of comforting, cheesy goodness. It’s one of those dishes that feels cozy and filling, without keeping me in the kitchen for hours. Whether it’s a regular Tuesday or we’ve got friends dropping by, this recipe always delivers.
Essential Elements and Equipment
To make this dish just right, you don’t need fancy tools, just the basics that every home cook probably already has:
- A large pot for boiling the pasta. Make sure to salt the water well; it’s the first seasoning your pasta gets.
- A sturdy skillet or sauté pan that can brown your meat evenly and hold all your sauce ingredients without crowding.
- A whisk to help you make a smooth, lump-free roux and sauce.
- A wooden spoon or tongs to break up the meat and toss the pasta.
- A colander for draining your rigatoni efficiently.
With these simple tools, you’ll be set up to cook this recipe easily and enjoy the process as much as the meal.
What Makes This Recipe Work
- Balanced Flavor Profile: The ground beef provides a solid, meaty base that’s familiar and comforting, while the Italian sausage adds layers of herbs and subtle spice that make the sauce interesting and well-rounded.
- Creamy Garlic Butter Sauce: The sauce starts with a roux made from butter and flour, which thickens the sauce gently without heaviness. The blend of whole milk, chicken broth, and heavy cream keeps it silky, while the cheeses melt in for that rich, indulgent texture.
- Cheese Blend: Using Parmesan and mozzarella creates a perfect combo. Parmesan brings a sharp, nutty flavor, and mozzarella adds gooey meltiness, making every bite decadent and satisfying.
- Perfect Pasta Shape: Rigatoni’s ridges and tubes catch the sauce so beautifully. Each bite delivers a burst of creamy, cheesy sauce alongside the savory meat.
- Nutritional Boost: Adding spinach is my secret way to boost nutrition without changing the flavor. It adds a fresh color and a little earthiness that pairs well with the rich sauce.
- Simple but Elegant: The recipe walks the line between comfort food and a dish that feels a little elevated, making it great for family dinners or even casual entertaining.
The magic here is in how the sauce coats the pasta and meat, bringing everything together with flavor and texture that feels like a warm, cheesy hug on a plate.
Ingredients You’ll Need
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Preparation
Step 1: Fill a large pot with salted water and bring it to a boil. Add the rigatoni and cook it according to package instructions until just al dente, about 12 minutes. Drain the pasta and set it aside, keeping the pot handy for any sauce adjustments.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking up the meat with a wooden spoon. Cook until the meat is browned and no longer pink, about 7-8 minutes. Drain off any excess fat.
Step 3: Add the chopped onion to the skillet and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the thawed, drained spinach and cook until heated through, about 2-3 minutes.
Step 4: In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth roux.
Step 5: Slowly whisk in the whole milk and chicken broth, making sure no lumps form. Let the sauce simmer gently, stirring often, until it thickens slightly, around 5-7 minutes.
Step 6: Lower the heat and add the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, and salt and pepper to taste. Stir continuously until the cheeses melt fully, and the sauce becomes smooth and creamy.
Step 7: Add the cooked rigatoni and meat-spinach mixture to the sauce. Toss everything gently, making sure the pasta is fully coated with the luscious sauce and the meat is evenly distributed.
Step 8: Serve immediately, garnished with extra Parmesan or fresh parsley if you like.
Easy Variations to Try
One of the things I love about this recipe is how versatile it is. Whether you want to tweak it for dietary needs or just mix up the flavors, here are some ideas to make it your own:
- Make it Gluten-Free: Swap the rigatoni for your favorite gluten-free pasta. Just make sure to check cooking times since some gluten-free pastas cook faster or slower than regular ones.
- Add More Veggies: If spinach isn’t your favorite or you want to bulk it up, try adding mushrooms, bell peppers, or zucchini. Just sauté them with the onion to soften before adding the garlic.
- Use Turkey or Chicken Sausage: For a leaner option, swap out the Italian sausage for turkey or chicken sausage. It keeps the flavor but cuts back on fat.
- Vegan-Friendly: Replace the ground beef and sausage with plant-based crumbles, and use vegan butter and dairy-free cheese. Use almond milk or another plant milk instead of cream and milk.
- Extra Spice: If you like things hotter, add more Cajun seasoning or a pinch of red pepper flakes into the sauce. It brings a lovely kick without overpowering the creaminess.
- Cheese Swap: If you want a sharper flavor, use Pecorino Romano in place of Parmesan or add a little smoked Gouda for richness.
These swaps and additions can make this recipe fit whatever mood you’re in or whatever you have on hand, keeping it fresh every time you make it.
How to Serve
This creamy, cheesy rigatoni dish is a hearty meal all on its own, but pairing it with a few simple sides can elevate your dinner even more:
- Serve with a crisp green salad tossed with a light vinaigrette to balance out the richness of the pasta.
- Garlic bread or buttery dinner rolls make perfect companions, perfect for soaking up any leftover sauce.
- Roasted or steamed veggies like asparagus, broccoli, or green beans add a fresh crunch and brighten the plate.
- For something a little different, a simple caprese salad with fresh tomatoes, mozzarella, and basil complements the Italian flavors beautifully.
- If you want a beverage pairing, a sparkling water with lemon or an iced tea provides a refreshing contrast without overpowering the meal.
This meal is very family-friendly but also impressive enough to serve guests. It’s the kind of recipe that works for busy weeknights and special occasions alike, making everyone happy around the table.
Recipe Tips
- Brown the Meat Well: Take your time browning the beef and sausage. This step builds flavor and texture, which makes a huge difference in the final dish.
- Don’t Skip the Roux: Cooking the flour in butter before adding liquids ensures your sauce thickens perfectly without lumps.
- Use Fresh Garlic: Minced fresh garlic gives a vibrant aroma and taste that pre-minced just can’t match.
- Taste as You Go: Season gradually, especially when adding salt and pepper, so you can adjust the flavors just right.
- Save Pasta Water: If your sauce gets too thick, the reserved pasta water helps loosen it up without watering down flavor.
Cooking Notes
- Use whole milk and heavy cream for the richest, creamiest sauce, but you can lighten it up with half-and-half or even just milk if you prefer.
- Make sure to squeeze as much water out of the spinach as possible to avoid watering down your sauce.
- When tossing pasta and sauce, do it gently to avoid breaking the pasta or overworking the meat.
- Don’t overcook the pasta; al dente is best here to maintain texture after mixing with the sauce.
- This recipe can be doubled easily for larger families or leftovers.
Nutritional Information
- Calories: Approximately 750 per serving
- Protein: 35 grams per serving
- Sodium: 850 mg per serving
Details
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
Frequently Asked Questions
1. Can I make this ahead of time?
Yes, you can prepare the sauce and meat mixture a day in advance. Store separately from the pasta, then reheat gently on the stove before combining with freshly cooked pasta for the best texture.
2. What type of Italian sausage works best?
I prefer mild Italian sausage for this recipe, but spicy Italian sausage works beautifully if you want more heat. You can find either in most grocery stores, usually in the refrigerated meat section.
3. Can I freeze leftovers?
Absolutely. Store cooled leftovers in an airtight container and freeze for up to 3 months. Thaw overnight in the fridge and reheat slowly on the stove with a splash of milk or broth to revive the creamy sauce.
4. What can I substitute for spinach?
If spinach isn’t your favorite, kale or Swiss chard work well here. Just sauté them longer to soften before adding garlic.
Conclusion
This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce has truly become one of those recipes I can count on when life feels a little hectic. It’s quick enough to pull together after a long day, but still feels like a cozy, homemade meal that brings everyone to the table without a fuss. The garlic butter sauce is so creamy and flavorful, and the mix of sausage and beef gives it that perfect comfort food feel. Even the spinach sneaks in some greens without anyone complaining, major win.
What I love most is how it fills everyone up and makes the house smell amazing. It’s one of those dishes that gets requested over and over, and I never mind making it because it’s so easy and so worth it. Whether it’s a regular weeknight or I’m having a few friends over, it always disappears fast.
So if you’re looking for something hearty, delicious, and stress-free to cook, give this one a try. It’s warm, cheesy, a little indulgent, and exactly the kind of meal that makes home feel extra special.
Print
Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
Ingredients You’ll Need
- 1 pound rigatoni pasta
- 1 pound ground beef
- 1 pound Italian sausage (casings removed)
- 1 large onion, chopped
- 4 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
Instructions
Step 1: Fill a large pot with salted water and bring it to a boil. Add the rigatoni and cook it according to package instructions until just al dente, about 12 minutes. Drain the pasta and set it aside, keeping the pot handy for any sauce adjustments.
Step 2: Heat olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking up the meat with a wooden spoon. Cook until the meat is browned and no longer pink, about 7-8 minutes. Drain off any excess fat.
Step 3: Add the chopped onion to the skillet and sauté for about 5 minutes until soft and translucent. Stir in the minced garlic and cook for an additional minute until fragrant. Add the thawed, drained spinach and cook until heated through, about 2-3 minutes.
Step 4: In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute, stirring constantly to form a smooth roux.
Step 5: Slowly whisk in the whole milk and chicken broth, making sure no lumps form. Let the sauce simmer gently, stirring often, until it thickens slightly, around 5-7 minutes.
Step 6: Lower the heat and add the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, and salt and pepper to taste. Stir continuously until the cheeses melt fully, and the sauce becomes smooth and creamy.
Step 7: Add the cooked rigatoni and meat-spinach mixture to the sauce. Toss everything gently, making sure the pasta is fully coated with the luscious sauce and the meat is evenly distributed.
Step 8: Serve immediately, garnished with extra Parmesan or fresh parsley if you like.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 750
- Sodium: 850
- Protein: 35