🍝 Rigatoni Pasta with Ground Beef and Parmesan Cheese
A hearty, comforting pasta dish featuring tubular rigatoni noodles, savory ground beef, and rich Parmesan cheese. Perfect for a quick weeknight dinner or a family meal.
🛒 Ingredients (Serves 4)
- 12 oz rigatoni pasta
- 1 lb ground beef
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (14–15 oz) crushed tomatoes or tomato sauce
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt & black pepper, to taste
- 2 tbsp olive oil
- ½ cup grated Parmesan cheese (plus more for serving)
- Optional: red pepper flakes for a little heat
- Fresh parsley for garnish
🍳 Instructions
1️⃣ Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook rigatoni according to package instructions until al dente.
- Drain and set aside, reserving ½ cup pasta water.
2️⃣ Cook the Ground Beef
- Heat olive oil in a large skillet over medium heat.
- Add onion and sauté 3–4 minutes until softened.
- Add garlic and cook 30 seconds more.
- Add ground beef, season with salt and pepper, and cook until browned.
- Drain excess fat if needed.
3️⃣ Make the Sauce
- Stir in crushed tomatoes, oregano, basil, and optional red pepper flakes.
- Simmer 10–15 minutes to allow flavors to combine.
- If the sauce is too thick, add a little reserved pasta water.
4️⃣ Combine Pasta and Sauce
- Toss cooked rigatoni into the beef tomato sauce.
- Stir in ½ cup grated Parmesan cheese until melted and creamy.
5️⃣ Serve
- Plate the pasta and sprinkle with extra Parmesan and chopped parsley.
- Optional: drizzle a little olive oil on top for richness.
🌟 Tips
- Use freshly grated Parmesan for best flavor.
- For extra richness, stir in a splash of cream or milk before serving.
- Rigatoni’s ridges hold sauce beautifully — don’t skip tossing pasta with sauce.
- Can be made ahead and reheated; add a splash of water or broth when reheating to keep sauce creamy.
I can also provide a baked rigatoni version with mozzarella for a cheesy twist or a quick 20-minute skillet version if you want.
