A rich, comforting one-pot pasta made with seasoned ground beef, tender rigatoni, tomato sauce, cream, Parmesan, and Italian herbs. Everything cooks together in one pan for an easy, flavorful dinner.
Recipe Information
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6
Difficulty: Easy
Ingredients
For the Pasta
1 lb (450 g) ground beef
1 tablespoon olive oil
1 small yellow onion, finely diced
4 cloves garlic, minced
1 teaspoon Italian seasoning
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons tomato paste
1 can (14 oz/400 g) crushed tomatoes
4 cups beef broth
12 oz (340 g) rigatoni pasta
½ cup heavy cream
¾ cup freshly grated Parmesan cheese
½ cup shredded mozzarella cheese
2 tablespoons chopped fresh parsley
Optional
¼ teaspoon red pepper flakes
Extra Parmesan for serving
Fresh basil for garnish
Instructions
1. Brown the Beef
Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Add the ground beef and cook for 5–7 minutes, breaking it apart with a wooden spoon, until browned and cooked through.
Drain excess grease if necessary.
2. Add Onion and Garlic
Add the diced onion and cook for 3–4 minutes, until softened.
Add the minced garlic and cook for another 30–60 seconds, until fragrant.
3. Season
Stir in Italian seasoning, smoked paprika, salt, black pepper, and red pepper flakes if using.
Cook for about 30 seconds to release the flavors.
4. Add Tomato Paste
Stir in the tomato paste and cook for 1–2 minutes.
This helps caramelize the tomato paste and gives the sauce a deeper flavor.
5. Add Tomatoes and Broth
Pour in the crushed tomatoes and beef broth.
Stir well, scraping any browned bits from the bottom of the pan.
6. Cook the Rigatoni
Add the uncooked rigatoni directly to the pan.
Bring everything to a gentle boil, then reduce the heat to medium-low.
Cover and cook for approximately 15–18 minutes, stirring every few minutes so the pasta doesn’t stick.
Cook until the rigatoni is tender but still slightly firm.
Tip: If the sauce becomes too thick before the pasta is cooked, add ¼–½ cup additional broth or water.
7. Make It Creamy
Reduce the heat to low.
Stir in the heavy cream and Parmesan cheese.
Cook for 2–3 minutes, stirring gently, until the sauce becomes creamy and smooth.
8. Add Mozzarella
Sprinkle the mozzarella over the top.
Cover the pan for 1–2 minutes, allowing the cheese to melt.
9. Garnish and Serve
Remove from the heat and sprinkle with fresh parsley.
Add extra Parmesan and freshly cracked black pepper if desired.
Serve hot.
Tips for the Best Rigatoni
Use freshly grated Parmesan for the smoothest sauce.
Stir the pasta regularly while it cooks to prevent sticking.
Don’t boil aggressively after adding the cream.
For extra flavor, use a combination of ground beef and Italian sausage.
Let the finished pasta rest for 3–5 minutes before serving so the sauce can thicken.
Variations
Spicy Creamy Beef Rigatoni
Add ½–1 teaspoon red pepper flakes or a little hot sauce.
Extra Cheesy
Add another ½ cup mozzarella and ¼ cup Parmesan before serving.
Vegetable Version
Add diced bell peppers, mushrooms, spinach, or zucchini along with the onions.
Lower-Carb Version
Use a lower-carb pasta alternative and adjust the cooking liquid according to the package directions.
Nutrition Information
Approximate per serving, based on 6 servings:
Calories: 590
Protein: 31 g
Fat: 28 g
Carbohydrates: 53 g
Fiber: 4 g
Sugar: 7 g
Sodium: 850 mg
Nutrition will vary depending on the ground beef, pasta, broth, cheese, and cream brands used.
Nut & Allergy Information
Nuts
No nuts are intentionally included in this recipe.
For anyone with a severe nut allergy, check the labels of packaged ingredients such as:
Pasta
Beef broth
Tomato paste
Crushed tomatoes
Italian seasoning
Parmesan
Mozzarella
Look for possible peanut/tree-nut cross-contact warnings.
Other Allergens
This recipe contains:
Milk/dairy: heavy cream, Parmesan, mozzarella
Wheat/gluten: traditional rigatoni
Soy: may be present in some packaged ingredients
For a gluten-free version, use certified gluten-free rigatoni and verify that the broth and seasonings are gluten-free.
Frequently Asked Questions
Can I use a different pasta?
Yes. Penne, ziti, fusilli, or shells work well. Cooking time may need to be adjusted.
Can I use ground turkey instead of beef?
Absolutely. Ground turkey makes the dish lighter, although the flavor will be slightly different.
Can I make it without heavy cream?
Yes. You can substitute half-and-half or evaporated milk, although the sauce will be slightly less rich.
Why is my sauce too thick?
Add a small amount of warm beef broth or pasta water and stir until you reach your desired consistency.
Why is my pasta still hard?
Continue cooking over low-medium heat and add a little more broth or water. Keep the pan covered between stirring.
Can I prepare this ahead of time?
Yes. Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pasta will absorb some sauce as it sits.
How should I reheat it?
Reheat gently on the stovetop or in the microwave. Add a splash of broth, milk, or water to loosen the sauce.
Can I freeze it?
Yes, but creamy pasta can change texture slightly after freezing. Cool completely, store airtight, and use within about 2 months for best quality.
What can I serve with creamy beef rigatoni?
A simple green salad, roasted vegetables, garlic bread, or steamed broccoli pairs perfectly with this rich pasta.