Cheesy Beef and Italian Sausage Rigatoni
Rigatoni tossed with browned beef, Italian sausage, spinach, and a creamy Parmesan mozzarella sauce with Cajun spice.
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.
Notes
Substitutions: Use penne or ziti in place of rigatoni.
Tips: Keep the heat low when melting the cheese so the sauce stays smooth.
Storage: Refrigerate for up to 3 days and reheat with a splash of milk to 165 F.