Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is a delicious and hearty dish that warms you from the inside out. Featuring a creamy, cheesy sauce and a mix of tender pasta, ground beef, and Italian sausage, this recipe is sure to please everyone at the dinner table. Whether you’re cooking for family or hosting friends, this dish brings a comforting vibe, making it perfect for any occasion.
Table of Contents
Why Make This Recipe
You should make this recipe because it combines flavors and textures that everyone loves. The creamy garlic butter sauce adds a rich flavor that complements the beef and sausage perfectly. Plus, the addition of spinach not only enhances the taste but also makes the dish healthier. This recipe is easy to follow, and you can have it on the table in about an hour, making it a great choice for busy weeknights.
How to Make Cheesy Beef and Italian Sausage Rigatoni
Ingredients:
- 1 pound Rigatoni pasta
- 1/2 pound Ground beef
- 1/2 pound Italian sausage (Casings removed)
- 1 large Onion, chopped
- 5 cloves Garlic, minced
- 10 ounces Frozen spinach, thawed and squeezed dry
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon Smoked paprika
Directions:
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 12 minutes. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Sauté until browned and fully cooked, then drain off excess fat.
- Add the chopped onion to the skillet. Cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute, just until fragrant.
- Mix in the squeezed, thawed spinach and cook another 1-2 minutes, until the spinach is warmed through.
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux and cook, stirring, for 1 minute.
- Gradually whisk in the milk and chicken broth. Bring it to a gentle simmer, stirring constantly, and cook for 5-7 minutes—or until thickened. Lower the heat and gently stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper. Whisk until the cheeses are melted and the sauce is smooth, creamy, and aromatic.
- Pour the creamy sauce over your skillet mixture of meats, veggies, and pasta. Toss gently to coat every piece of rigatoni with that luscious sauce.
- Serve immediately, garnishing with extra Parmesan or chopped parsley for a fresh pop of color and flavor.
How to Serve Cheesy Beef and Italian Sausage Rigatoni
Serve this dish hot, right from the skillet. It pairs well with a simple side salad and some crusty bread to soak up the extra sauce. Garnish with additional Parmesan cheese or fresh parsley for an attractive finish.
How to Store Cheesy Beef and Italian Sausage Rigatoni
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stovetop with a splash of milk to bring back the creamy texture.
Tips to Make Cheesy Beef and Italian Sausage Rigatoni
- Make sure not to overcook the rigatoni; it should be al dente since it will continue to cook in the sauce.
- Adding more veggies, like bell peppers or mushrooms, can enhance the flavor and nutrition.
- For a bit of heat, consider adding red pepper flakes to the sauce.
Variation
You can easily make this recipe vegetarian by omitting the ground beef and sausage and replacing them with grilled vegetables or a meat substitute. You can also experiment with different types of cheese for unique flavors.
FAQs
1. Can I use another type of pasta for this recipe?
Yes! While rigatoni is great for holding onto the sauce, you can use penne, fusilli, or any pasta you prefer.
2. How can I make this recipe gluten-free?
Use gluten-free pasta and a gluten-free flour blend for the roux. Ensure all other ingredients are gluten-free.
3. Can I freeze Cheesy Beef and Italian Sausage Rigatoni?
Yes, this dish can be frozen! Just allow it to cool completely before transferring it to an airtight container. It can be frozen for up to two months. Reheat from frozen gradually in the oven or on the stovetop.
Cheesy Beef and Italian Sausage Rigatoni
Ingredients
Pasta
- 1 pound Rigatoni pasta
Meats
- ½ pound Ground beef
- ½ pound Italian sausage Casings removed
Vegetables
- 1 large Onion, chopped
- 5 cloves Garlic, minced
- 10 ounces Frozen spinach, thawed and squeezed dry
Sauce Ingredients
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- ¼ cup All-purpose flour
- 3 cups Whole milk
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon Smoked paprika
Instructions
Preparation
- Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 12 minutes. Drain well and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Sauté until browned and fully cooked, then drain off excess fat.
- Add the chopped onion to the skillet. Cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute, just until fragrant.
- Mix in the squeezed, thawed spinach and cook another 1-2 minutes, until the spinach is warmed through.
Sauce Preparation
- In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux and cook, stirring, for 1 minute.
- Gradually whisk in the milk and chicken broth. Bring it to a gentle simmer, stirring constantly, and cook for 5-7 minutes—or until thickened. Lower the heat and gently stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper. Whisk until the cheeses are melted and the sauce is smooth, creamy, and aromatic.
Assembly
- Pour the creamy sauce over your skillet mixture of meats, veggies, and pasta. Toss gently to coat every piece of rigatoni with that luscious sauce.
- Serve immediately, garnishing with extra Parmesan or chopped parsley for a fresh pop of color and flavor.
