Creamy Parmesan Beef with Rigatoni
A comforting pasta dish with tender ground beef, rigatoni, and a rich cream sauce that delights the taste buds.
Equipment
- Skillet
- Pot
Ingredients
- 1 pound Ground Beef
- 12 oz Rigatoni Pasta
- 1 cup Heavy Cream
- 1 cup Chicken Broth
- 1 cup Grated Parmesan Cheese
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 tablespoon Olive Oil
- 1 teaspoon Italian Seasoning
- Fresh Parsley for garnish
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Cook the rigatoni according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until translucent. Then add minced garlic and cook for another 30 seconds.
- Add ground beef to the skillet and cook until browned, breaking it apart with a spatula, about 5-7 minutes. Drain excess fat if necessary.
- Pour in the chicken broth and bring to a gentle simmer for about 5 minutes.
- Lower the heat and stir in the heavy cream and grated Parmesan cheese, mixing until smooth.
- Add Italian seasoning, salt, and pepper to taste. Stir to combine.
- Add the cooked rigatoni to the skillet and toss to coat the pasta in the creamy sauce.
- Serve immediately, garnished with freshly chopped parsley.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.