This beef and italian sausage rigatoni tosses tube pasta with browned meat, spinach, and a creamy cheese sauce seasoned with Cajun spice, and it feeds a crowd from one skillet and one pot.
The sauce starts with a simple roux, then milk, broth, cream, and two cheeses melt into a smooth blanket. It takes about an hour from start to finish, and the leftovers reheat beautifully with a splash of milk.
Table of Contents
Why This Beef and Italian Sausage Rigatoni Recipe Works
Two meats give the dish more depth than one, with beef for body and sausage for built in seasoning.
A real roux based sauce clings to the ridges of the pasta instead of pooling at the bottom of the bowl.
Spinach folded into the meat adds color and a gentle vegetable note without changing the creamy character.
Ingredients for Beef and Italian Sausage Rigatoni
- Rigatoni pasta, 1 pound
- Ground beef, 8 ounces
- Italian sausage, 8 ounces, casings removed
- Yellow onion, 1 large, chopped
- Garlic, 5 cloves, minced
- Frozen spinach, 10 ounces, thawed and squeezed dry
- Olive oil, 2 tablespoons
- Unsalted butter, 4 tablespoons
- All purpose flour, 1/4 cup
- Whole milk, 3 cups
- Low sodium chicken broth, 1 cup
- Heavy cream, 1 cup
- Grated Parmesan cheese, 1 cup
- Shredded mozzarella cheese, 1 cup
- Cajun seasoning, 2 tablespoons
- Italian seasoning, 1 tablespoon
- Smoked paprika, 1 teaspoon
- Salt, 1/4 teaspoon, and black pepper, 1/2 teaspoon
Rigatoni. The wide tubes and deep ridges trap sauce and small bits of meat in every bite.
Beef and sausage. Cooking them together builds a rich fond, and the sausage fat flavors the onion and garlic.
Spinach. Squeeze it very dry so it does not water down the sauce or dilute the seasoning.
Roux and dairy. Butter and flour thicken the milk, while cream and cheese make the sauce silky and rich.
Seasonings. Cajun seasoning carries salt and heat, so taste before adding any extra salt at the end.
How to Make Beef and Italian Sausage Rigatoni
1. Boil the pasta Cook the rigatoni in a large pot of salted water until just al dente, about 12 minutes, then drain well and set aside.
2. Brown the meat Heat the olive oil in a large skillet over medium high heat and cook the beef and sausage until browned and cooked through to 160 F, then drain the extra fat.
3. Soften the onion Add the onion and cook about 5 minutes until golden, then stir in the garlic for 1 minute until fragrant.
4. Add the spinach Stir in the squeezed spinach and cook 1 to 2 minutes until warmed through, then turn off the heat.
5. Make the roux Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute while stirring constantly.
6. Build the sauce Whisk in the milk and broth gradually, simmer 5 to 7 minutes until thick, then lower the heat and melt in the cream, cheeses, seasonings, salt, and pepper.
7. Toss and serve Pour the sauce over the meat and pasta, toss gently until every tube is coated, and garnish with extra Parmesan or parsley.
How to Serve Beef and Italian Sausage Rigatoni
Serve the rigatoni hot in wide bowls with extra Parmesan on top. A crisp Italian house salad cuts the richness, and garlic bread slices from the air fryer are ideal for wiping the bowl clean. Round out the table with garlic roasted Brussels sprouts or a bright cucumber tomato feta salad.
How to Store and Reheat Beef and Italian Sausage Rigatoni
Cool the pasta quickly and refrigerate it in airtight containers within 2 hours, where it keeps for up to 3 days. Reheat gently in a skillet over low heat with a splash of milk or broth until the center reaches 165 F, stirring often so the cream sauce does not separate. This dish does not freeze well because the cream sauce can turn grainy.
Tips and Variations for Beef and Italian Sausage Rigatoni
Flag the allergens. This recipe contains wheat, milk, and soy, and some sausages or seasoning blends add other allergens, so check every label.
Cook the pasta slightly firm. It keeps softening in the hot sauce, so pull it one minute early.
Mind the salt. Sausage, Parmesan, and Cajun seasoning are all salty, so taste at the end before adding more.
Keep the heat low. Cheese goes grainy over strong heat, so melt it into the sauce on the lowest setting.
Squeeze the spinach. Press it in a clean towel until almost dry, or the sauce turns loose and watery.
Use a wide skillet. A large, deep pan gives you room to toss the pasta without breaking the tubes.
Adjust the spice. Use less Cajun seasoning for a mild sauce, or add a pinch of red pepper flakes for more heat.
Check trusted guidance. For general advice on cooling and reheating leftovers safely, read the Purdue Extension guide to storing leftovers before packing up.
Frequently Asked Questions About Beef and Italian Sausage Rigatoni
Can I make beef and italian sausage rigatoni ahead of time?
Yes. Cook it fully, cool it fast, and refrigerate, then reheat on low with a splash of milk to loosen the sauce.
What sausage works for beef and italian sausage rigatoni?
Mild or hot Italian sausage both work. Remove the casings so the meat browns into small crumbles.
Can I swap the pasta in beef and italian sausage rigatoni?
Yes. Penne, ziti, or large shells hold the sauce well, so keep the cooking time near the package guidance.
Can I skip the spinach?
Yes. Leave it out or swap in another vegetable, and keep the sauce and meat the same.
Why did my sauce turn grainy?
The cheese likely melted over heat that was too high. Keep the burner on low and stir until smooth.
Cheesy Beef and Italian Sausage Rigatoni
Equipment
- Large pot
- Large deep skillet
- Saucepan
- Whisk
Ingredients
Main Ingredients
- 16 oz rigatoni pasta
- 8 oz ground beef
- 8 oz Italian sausage casings removed
- 1 large yellow onion chopped
- 5 cloves garlic minced
- 10 oz frozen spinach thawed and squeezed dry
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- ¼ cup all purpose flour
- 3 cup whole milk
- 1 cup low sodium chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 2 tbsp Cajun seasoning
- 1 tbsp Italian seasoning
- 1 tsp smoked paprika
- ¼ tsp salt
- ½ tsp black pepper
Instructions
Cooking
- Boil. Cook the rigatoni in salted water until just al dente, drain, and set aside.
- Brown. Brown the beef and sausage in olive oil to 160 F, drain the fat, then cook the onion and garlic.
- Wilt. Stir in the squeezed spinach and warm it through for a minute or two.
- Thicken. Cook the butter and flour for 1 minute, then whisk in the milk and broth and simmer until thick.
- Melt. Lower the heat and stir in the cream, cheeses, seasonings, salt, and pepper until smooth.
- Toss. Combine the sauce, meat, and pasta, then garnish with extra Parmesan or parsley.
