When it comes to comfort food that’s rich, satisfying, and packed with flavor, few dishes can rival the combination of Garlic Parmesan Beef with Rigatoni. This recipe brings together tender beef, a creamy Parmesan sauce, and hearty rigatoni pasta in a way that’s sure to become a family favorite. Whether you’re in the mood for a quick weeknight meal or something special to serve to friends, this dish will deliver every time.
Garlic, Parmesan, and beef are three ingredients that just naturally belong together, and when combined with perfectly cooked rigatoni, it’s a match made in heaven. And the best part? It’s incredibly easy to make, taking less than 30 minutes to prepare. Perfect for busy nights when you want something that feels indulgent but doesn’t take hours to prepare.
Why You’ll Love This Recipe
What makes this Garlic Parmesan Beef with Rigatoni so irresistible? It’s a beautiful balance of flavors and textures. The creamy, cheesy sauce coats every bite of pasta and beef, creating a rich, savory experience. The addition of garlic and Italian seasoning infuses the beef with just the right amount of flavor, while the Parmesan sauce gives it that familiar comfort food feel.
This dish is also versatile. You can easily swap out the ground beef for something leaner like turkey or chicken for a high protein meal that’s a bit lighter but still satisfying. The recipe is naturally high in protein, making it a great option for those following a protein meal plan or looking for a high-protein, high-calorie meal. Plus, you can make it your own by adding extra veggies like spinach, mushrooms, or even a little heat with red pepper flakes.
Not to mention, this dish is perfect for meal prepping. It holds up well in the fridge for a few days, and reheating it is a breeze. So, whether you’re cooking for a family dinner, a special occasion, or planning meals for the week, this Garlic Parmesan Beef with Rigatoni is the ideal choice.
What Makes This Recipe Special?
At its core, this Garlic Parmesan Beef with Rigatoni is all about bold flavors and a creamy texture. The combination of garlic, butter, and heavy cream forms the base of the sauce, which is then elevated by the umami flavor of freshly grated Parmesan cheese. This dish is also incredibly customizable. You can make it richer by adding extra cream or cream cheese, or lighter by using ground turkey or chicken instead of beef.
The star of the dish is the sauce, which is smooth, velvety, and perfectly clingy—ideal for rigatoni, which holds onto sauces like no other pasta. Each bite of rigatoni is filled with the creamy sauce and tender beef, making for a truly satisfying meal. The fact that it’s ready in less than 30 minutes makes it a go-to for easy weeknight dinners that don’t sacrifice flavor or quality.
Plus, this dish is family-friendly, so it’s something everyone can enjoy. Even picky eaters will love the creamy sauce and tender beef. If you’re looking for a budget-friendly recipe that doesn’t skimp on taste, this Garlic Parmesan Beef with Rigatoni delivers in spades.
Ingredients
Beef
- 1 lb (450g) ground beef
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp Italian seasoning
- Salt and black pepper, to taste
For the Sauce
- 2 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 1/2 cups (360 ml) heavy cream
- 3/4 cup (75 g) grated Parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes (optional, for a spicy kick)
- Salt and black pepper, to taste
For the Pasta
- 300 g (10 oz) rigatoni pasta
- 2 tbsp chopped fresh parsley (plus extra for garnish)
How to Make It Step-by-Step
Step 1: Cook the Pasta
Start by boiling a large pot of salted water. Once the water is boiling, add the rigatoni pasta and cook according to the package instructions until al dente. Be sure to stir occasionally so the pasta doesn’t stick together. When the pasta is cooked, drain it and set it aside, reserving a bit of pasta water in case you need it for the sauce later.
Step 2: Cook the Beef
While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spatula as it cooks. Stir in the minced garlic and Italian seasoning. Continue cooking for another 2 minutes until fragrant. Season with salt and black pepper to taste. Once the beef is cooked through, remove it from the skillet and set it aside.
Step 3: Make the Garlic Parmesan Sauce
In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté it for about 1 minute, or until fragrant. Be careful not to burn the garlic, as it can turn bitter. Then, add the heavy cream, onion powder, and red pepper flakes (if using). Stir the mixture and bring it to a gentle simmer, allowing it to cook for a few minutes while the cream thickens slightly.
Gradually stir in the grated Parmesan cheese, allowing it to melt and combine into the sauce. Stir until the sauce is smooth and creamy. If the sauce gets too thick, add a splash of pasta water to reach your desired consistency. Taste the sauce and adjust the seasoning with more salt and pepper, if needed.
Step 4: Combine Pasta, Beef, and Sauce
Add the cooked rigatoni and beef back into the skillet with the creamy garlic Parmesan sauce. Toss everything together, making sure the pasta and beef are evenly coated with the sauce. Stir in the chopped fresh parsley for an extra burst of color and flavor. Once everything is well combined, remove from the heat.
Step 5: Serve
Spoon the Garlic Parmesan Beef with Rigatoni onto individual plates or serve it on a large platter for family-style dining. Garnish with extra Parmesan cheese and fresh parsley, then serve immediately while it’s hot and creamy.
Tips for Best Results
- Use Freshly Grated Parmesan: For the best flavor, always use freshly grated Parmesan cheese. Pre-grated cheese often contains anti-caking agents, which can affect the texture and flavor of the sauce.
- Don’t Overcook the Beef: Since the beef is cooked quickly, be sure not to overcook it. You want it browned, but still tender and juicy. Overcooked beef can turn tough and dry.
- Adjust the Creaminess: If you prefer a thicker, creamier sauce, add a tablespoon of cream cheese or reduce the sauce for a few extra minutes. If you want a lighter sauce, simply add a little more pasta water to thin it out.
- Add More Veggies: You can easily sneak in extra vegetables like spinach, mushrooms, or bell peppers. These will add more nutrients and texture to the dish without sacrificing flavor.
Ingredient Substitutions & Variations
- Beef Substitution: If you’re looking for a lighter version, swap out the ground beef for ground turkey, chicken, or a plant-based protein like lentils or crumbled tofu.
- Pasta Swap: Rigatoni is a great choice because of its ability to hold the creamy sauce, but you can substitute it with any short pasta like penne, ziti, or fusilli.
- Dairy-Free Option: To make this dish dairy-free, use a non-dairy cream (like coconut cream) and vegan Parmesan cheese.
Serving Suggestions
- Sides: Garlic Parmesan Beef with Rigatoni pairs wonderfully with a fresh green salad or steamed veggies like green beans or broccoli. The richness of the pasta is balanced perfectly by something light and crunchy on the side.
- Bread: Serve it with some crusty bread or garlic bread to help soak up all that creamy Parmesan sauce. A warm, buttery baguette would also make a great accompaniment.
- Wine Pairing: Pair this dish with a light white wine like a crisp Pinot Grigio or Chardonnay. If you prefer red, go for a light-bodied Pinot Noir that won’t overpower the flavors of the beef and sauce.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: If you prefer non-alcoholic drinks, try a sparkling water with a twist of lemon to balance the richness of the dish. For a refreshing touch, you could also serve iced tea with lemon.
- Sides: A Caesar salad, roasted vegetables, or garlic bread would work wonderfully alongside this dish, adding texture and flavor contrasts to the creamy, beefy pasta.
How to Store and Reheat Leftovers
- Refrigerating Leftovers: If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The creamy sauce may thicken as it cools, but it will still taste amazing when reheated.
- Freezing Leftovers: You can freeze this dish for up to 3 months. However, be aware that the creamy sauce might change in texture once frozen. When reheating, add a little extra cream or pasta water to help bring back the creamy consistency.
- Reheating: To reheat, place the leftovers in a skillet over medium-low heat, stirring frequently. If the sauce has thickened too much, add a splash of milk, cream, or pasta water to loosen it up. You can also microwave it in 30-second intervals, stirring between each, until heated through.
Make-Ahead and Freezer Tips
- Make Ahead: This dish can be prepared up to the point of combining the beef and sauce. Store the sauce and beef separately in the fridge for up to 2 days. When you’re ready to serve, cook the pasta, then combine the beef and sauce for a quick meal.
- Freezing: As mentioned, Beef with Rigatoni freezes well, but be sure to store it in a freezer-safe container and reheat gently to prevent the sauce from separating.
Common Mistakes to Avoid
- Overcooking the Beef: Be sure not to overcook the beef when sautéing it. Quick browning is all that’s needed to keep it tender.
- Letting the Sauce Boil: When adding the sour cream, be sure to simmer it on low heat and avoid boiling the sauce, as this can cause the cream to curdle.
- Using Pre-Grated Parmesan: Pre-grated cheese is convenient, but it often contains anti-caking agents, which can affect the sauce’s texture and flavor. Freshly grated Parmesan is always best!
Frequently Asked Questions (FAQ)
- Can I use a different type of pasta?
Yes, you can swap rigatoni for other short pasta shapes like penne, ziti, or fusilli. These all work great with the creamy sauce! - Can I make this ahead of time?
Yes! You can prepare the beef and sauce in advance and store them separately in the fridge. Just cook the pasta fresh before serving. - Can I make this vegetarian?
Absolutely! Swap the beef for plant-based protein like lentils or mushrooms, and you’ve got a delicious vegetarian meal. - How can I adjust the sauce thickness?
To thicken the sauce, let it simmer a bit longer, or add cream cheese for extra richness. To thin it, just add a little more pasta water or milk until you reach your desired consistency.
Cooking Tools You’ll Need
- Large Skillet
- Wooden Spoon
- Knife and Cutting Board
- Measuring Spoons
- Large Pot for Pasta
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Garlic Parmesan Beef with Rigatoni
Ingredients
- 1 lb ground beef
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1/2 tsp Italian seasoning
- Salt to taste salt
- 1/4 tsp black pepper
- 2 tbsp unsalted butter
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
- 1/2 tsp onion powder
- 1/4 tsp red pepper flakes
- to taste salt and pepper
- 300 g rigatoni pasta
- 2 tbsp fresh parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain and set aside, reserving a bit of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Season with salt, pepper, and Italian seasoning.
- Remove the beef from the skillet and set it aside. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
- Stir in the heavy cream, onion powder, and red pepper flakes (if using). Bring to a gentle simmer and cook for 3-5 minutes until the cream begins to thicken.
- Gradually add the Parmesan cheese, stirring until the cheese is fully melted and the sauce becomes creamy. Season with salt and pepper to taste.
- Add the cooked rigatoni and beef back into the skillet. Stir to combine and coat the pasta evenly with the creamy garlic Parmesan sauce.
- Serve the dish immediately, garnished with fresh parsley and extra Parmesan cheese if desired.
