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!

Nutriscore Rating: 66/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

Add the garlic and sauté for an additional 1-2 minutes until fragrant.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Stir in the heavy cream and parmesan cheese, mixing until fully incorporated and the sauce becomes creamy.

Step 8

Add the cooked rigatoni to the skillet or Dutch oven and toss with the sauce until well coated.

Step 9

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.

Step 10

Garnish with fresh parsley before serving. Serve hot and enjoy!

Nutrition Facts

Serving size	(2381.2g)

Amount per serving	% Daily Value*
Calories	3892.3

Total Fat 255.0g	0%
Saturated Fat 122.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 741.5mg	0%
Sodium 5365.7mg	0%
Total Carbohydrate 204.2g	0%
Dietary Fiber 22.6g	0%
Total Sugars 37.0g
Protein 187.3g	0%

Vitamin D 0IU	0%
Calcium 2378.4mg	0%
Iron 21.7mg	0%
Potassium 3524.8mg	0%

*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.

Source of Calories

Fat: 59.4%

Protein: 19.4%

Carbs: 21.2%