Here’s a hearty, classic rigatoni pasta with ground beef and Parmesan cheese recipe — rich, comforting, and perfect for dinner.
Rigatoni with Ground Beef & Parmesan
Serves: 4
Time: About 35–40 minutes
Ingredients
- 400 g (14 oz) rigatoni
- 450 g (1 lb) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 can (800 g / 28 oz) crushed tomatoes (or marinara sauce)
- 2 tbsp tomato paste (optional, for deeper flavor)
- 1 tsp dried oregano
- ½ tsp dried basil (or Italian seasoning)
- Salt and black pepper, to taste
- ½ cup freshly grated Parmesan cheese
- Optional: red pepper flakes, fresh parsley or basil for garnish
Instructions
1️⃣ Cook the pasta
Bring a large pot of salted water to a boil. Cook rigatoni until al dente according to package directions. Reserve ½ cup pasta water, then drain.
2️⃣ Brown the beef
Heat olive oil in a large skillet over medium-high heat.
Add ground beef and cook until browned, breaking it up as it cooks (about 5–7 minutes). Drain excess grease if needed.
3️⃣ Add aromatics
Add onion and cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
4️⃣ Make the sauce
Add crushed tomatoes, tomato paste (if using), oregano, basil, salt, and pepper.
Simmer 10–15 minutes until slightly thickened.
5️⃣ Combine
Add drained rigatoni to the sauce. Toss well, adding a splash of reserved pasta water if needed to loosen the sauce.
6️⃣ Finish
Stir in half of the Parmesan cheese.
Serve topped with remaining Parmesan and optional fresh herbs.
Optional Upgrades
- Add a splash of heavy cream for a creamy tomato version.
- Stir in mozzarella and bake 10–15 minutes for a cheesy baked rigatoni.
- Add sautéed mushrooms or spinach for extra veggies.
If you’d like, I can also give you a baked rigatoni casserole version that’s extra cheesy and perfect for meal prep.
