Every cook has a few recipes that always seem to bring everyone to the table, no matter how busy the day has been. For me, this Creamy Beef Rigatoni in Savory Garlic Cheddar Parmesan Cream is one of them. It came together one evening when I was trying to make something filling, cozy, and flavorful with just a few ingredients I already had at home.
Ground beef, pasta, and cheese are three simple things that, when cooked the right way, create the kind of meal that makes people stop talking after the first bite. The sauce starts with a little butter and garlic, then turns into a silky, rich blend of cream, cheddar, Parmesan, and mozzarella. It coats every piece of rigatoni perfectly. I love watching my family dig into this dish; it feels like home on a plate.
Kitchen Essentials You’ll Need
To make this dish come together smoothly, you will need a few reliable kitchen tools:
- A large pot for boiling the pasta
- A deep skillet or sauté pan for cooking the beef and sauce
- A sturdy whisk to make the sauce creamy and lump-free
- A wooden spoon or silicone spatula for stirring the beef and scraping up the flavor from the pan
- Measuring cups and spoons for precision with cream, broth, and cheese
- A colander for draining the pasta
These tools make it easy to move from browning the beef to creating that velvety sauce without stress. I always recommend using a wide skillet, so you have enough space to toss the pasta evenly at the end. That way, every bite gets coated in the rich garlic cheddar cream.
Why You’ll Love This Creamy Beef Rigatoni
• It combines comfort and flavor in every bite.
• The creamy sauce has layers of garlic, cheddar, and Parmesan that balance perfectly.
• It uses simple, familiar ingredients you probably already have in your kitchen.
• The beef adds richness without overpowering the sauce.
• It’s filling enough for a full dinner but elegant enough to serve to guests.
• The leftovers reheat beautifully, making it great for meal prep.
• It takes under 40 minutes from start to finish.
This recipe blends the richness of a steakhouse pasta with the ease of a one-pan weeknight meal. The texture of rigatoni holds the sauce beautifully, while the mix of cheeses gives it a depth that keeps you coming back for one more bite. It’s not just creamy, it’s savory, garlicky, and full of warmth, exactly what you want when comfort food calls.
The Ingredients
12 ounces rigatoni
1 pound ground beef
2 tablespoons olive oil
3 tablespoons unsalted butter, divided
1 small onion, diced
4 cloves garlic, minced
1 teaspoon dried basil
Salt and pepper, to taste
2 tablespoons all-purpose flour
1 cup beef broth
1½ cups heavy cream
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1 cup grated Parmesan cheese
½ cup shredded mozzarella cheese
Chopped parsley, for garnish
Step-by-Step Instructions
Step 1: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta, set aside, and lightly drizzle it with olive oil to keep it from sticking.
Step 2: In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through. This should take about 6 to 8 minutes. Season with dried basil, salt, and pepper. Once cooked, remove the beef from the skillet and set aside.
Step 3: Reduce the heat to medium. Add the remaining tablespoon of butter to the same skillet. Once melted, stir in the diced onion and cook until soft and translucent, about 3 minutes. Add the minced garlic and cook for another 30 seconds, stirring constantly so it does not burn.
Step 4: Sprinkle the flour evenly over the onions and garlic. Stir continuously for about one minute to cook off the raw flour taste.
Step 5: Slowly pour in the beef broth, whisking constantly to prevent lumps. Then pour in the heavy cream. Keep whisking until the mixture becomes smooth and starts to gently bubble around the edges. The sauce will begin to thicken slightly as it heats.
Step 6: Lower the heat and add the softened cream cheese. Stir until it melts into the sauce, making it silky and smooth. Gradually add the shredded cheddar, Parmesan, and mozzarella cheeses, stirring after each addition until fully melted.
Step 7: Add the cooked ground beef back to the skillet and stir to combine. Let the beef simmer in the sauce for about 2 to 3 minutes so it absorbs the creamy flavors.
Step 8: Add the cooked rigatoni to the skillet and toss gently until every piece is coated in the garlic cheddar Parmesan cream. If the sauce feels too thick, add a small splash of the reserved pasta water or a touch of cream until it reaches your preferred consistency.
Step 9: Simmer on low for another minute or two to let all the flavors blend together. Taste and adjust the salt and pepper if needed.
Step 10: Transfer the creamy beef rigatoni to serving bowls or plates. Garnish with freshly chopped parsley and an extra sprinkle of Parmesan. Serve warm and enjoy.
Fun Variations You Can Try
One of my favorite things about this dish is how versatile it is. You can easily adjust it to match what’s in your fridge or your family’s preferences, and it still turns out delicious every time.
• Switch the Protein: If you don’t have ground beef, try ground Italian sausage or a mix of beef and pork for a more robust flavor. Ground turkey or chicken also works great when you want something lighter but still creamy and rich.
• Add Vegetables: This pasta becomes even heartier with vegetables folded in. Baby spinach wilts beautifully right into the sauce without changing the texture. You can also add mushrooms, bell peppers, or even roasted broccoli for extra flavor and balance.
• Play with the Cheese: Cheddar gives the sauce a warm, comforting depth, but you can change things up by using Colby Jack, Gouda, or Monterey Jack for a milder twist. Adding a bit more Parmesan creates an even saltier, nuttier finish.
• Make It Spicy: For a subtle kick, add a pinch of crushed red pepper flakes or a small spoon of Cajun seasoning while cooking the sauce. It blends right in with the garlic and cream for a gentle heat that doesn’t overpower.
• Try Different Pasta Shapes: Rigatoni is perfect because its ridges catch all the creamy sauce, but you can use penne, cavatappi, or even shells. Just choose a pasta shape that holds up well to a thick sauce.
These small adjustments can completely change the mood of the dish from family-style comfort food to something a little more elevated for a special dinner.
How I Love to Serve It
This creamy beef rigatoni deserves to be served in deep bowls so every scoop gets its fair share of sauce. I love pairing it with a crisp, fresh salad to balance the richness. Something simple like romaine with cherry tomatoes and a lemony dressing works perfectly.
Freshly baked bread is a must. There’s nothing better than dragging a warm piece through that extra garlic cheddar sauce at the bottom of your bowl.
When serving for guests, I like to sprinkle extra Parmesan on top right before bringing it to the table. It gives the dish that beautiful, glossy finish and a touch of saltiness. If you have a few minutes, broil the pasta for a moment before serving, just long enough to form a light golden crust over the cheese.
Helpful Tips from My Kitchen
- Use freshly grated cheese whenever possible. Pre-shredded cheese contains coatings that prevent melting smoothly.
- Make sure your cream and cream cheese are at room temperature so the sauce doesn’t separate.
- Whisk the sauce continuously after adding the flour and cream for the smoothest texture.
- Always cook pasta just until al dente it will continue to soften slightly once mixed into the hot sauce.
- Save a cup of pasta water before draining. A small splash can help loosen the sauce if it becomes too thick.
- Reheat leftovers slowly over low heat with a splash of milk or cream to bring back the creamy consistency.
These simple details make a huge difference in how creamy, smooth, and flavorful your sauce turns out.
Important Cooking Reminders
• Don’t rush the sauce; give the cheeses time to melt completely.
• Use medium heat to avoid curdling or separating the dairy.
• Season gradually and taste as you go for perfect balance.
• If using lean ground beef, add a bit more butter or cream for richness.
• Stir gently when mixing in the pasta to avoid breaking the rigatoni.
• Always garnish before serving; it adds color and a fresh flavor finish.
Nutritional Information (Estimated)
Calories: 780 per serving
Protein: Approximately 41g
Carbohydrates: 52g
Fat: 45g
Sodium: Approx. 890mg
These values can vary slightly depending on cheese brands and portion sizes.
Recipe Details
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Common Questions You Might Have
Can I make this ahead of time?
Yes. Prepare the sauce and beef mixture in advance and refrigerate it for up to 2 days. When you’re ready to serve, cook fresh pasta and toss everything together while reheating over low heat with a splash of cream.
Can I use milk instead of heavy cream?
You can, but the sauce will be lighter and less rich. If using milk, mix in an extra ounce or two of cream cheese to help thicken it.
How can I make this dish less heavy?
Swap half of the heavy cream for chicken broth or evaporated milk. You can also use reduced-fat cheeses, though the sauce will be a bit thinner.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of milk or broth to restore creaminess.
Conclusion
Creamy Beef Rigatoni in Savory Garlic Cheddar Parmesan Cream is one of those dishes that turns an ordinary evening into something special. It’s warm, comforting, and always feels satisfying no matter how many times you make it. The sauce is thick and creamy, wrapping around each piece of rigatoni and soaking into the beef just enough to keep every bite full of flavor.
It’s a dinner that makes everyone slow down, relax, and truly enjoy their meal. I love how simple ingredients can come together to create something this delicious. Whether you’re cooking for family, meal prepping for the week, or treating yourself after a long day, this pasta never disappoints. Keep it close, you’ll be making it again before you know it.
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Creamy Beef Rigatoni in Savory Garlic Cheddar Parmesan Cream
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A comforting, creamy pasta dish featuring ground beef and a rich blend of cheeses, perfect for any busy day.
Ingredients
- 12 ounces rigatoni
- 1 pound ground beef
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
- 1 small onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 1½ cups heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- Chopped parsley, for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain the pasta, set aside, and lightly drizzle with olive oil to keep it from sticking.
- In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6 to 8 minutes. Season with dried basil, salt, and pepper. Remove the beef from the skillet and set aside.
- Reduce heat to medium. Add the remaining tablespoon of butter to the skillet. Once melted, stir in the diced onion and cook until soft, about 3 minutes. Add minced garlic and cook for another 30 seconds.
- Sprinkle flour over the onions and garlic, stirring continuously for about one minute.
- Slowly pour in beef broth, whisking constantly. Then pour in heavy cream, whisking until smooth and gently bubbling.
- Lower heat, add softened cream cheese, stir until melted. Gradually add cheddar, Parmesan, and mozzarella, stirring until melted.
- Add the cooked ground beef back, let simmer for 2 to 3 minutes.
- Add cooked rigatoni, toss gently until coated. If too thick, add a splash of reserved pasta water or cream.
- Simmer on low for another minute. Adjust seasoning as needed.
- Transfer to serving bowls, garnish with parsley and extra Parmesan. Serve warm.
Notes
For added richness, you can use different proteins or vegetables. Serve with a salad and bread for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 780
- Sugar: 4g
- Sodium: 890mg
- Fat: 45g
- Saturated Fat: 24g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 41g
- Cholesterol: 130mg
Keywords: Creamy pasta, Beef rigatoni, Comfort food