Here’s a classic way to make Rigatoni with Ground Beef and Parmesan Cheese—a hearty, cheesy pasta dish that’s quick and comforting.
🥘 Rigatoni with Ground Beef and Parmesan
Ingredients (serves 4)
- 12 oz (340 g) rigatoni pasta
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and pepper, to taste
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- 2 tbsp olive oil
- Optional: red pepper flakes for heat, fresh parsley for garnish
Instructions
- Cook 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 1/2 cup of pasta water.
- Cook beef: In a large skillet over medium heat, add olive oil. Sauté onions until translucent, then add garlic for 1 minute. Add ground beef, season with salt and pepper, and cook until browned. Drain excess fat if needed.
- Make sauce: Stir in crushed tomatoes, oregano, and basil. Let simmer 10–15 minutes, stirring occasionally. If the sauce is too thick, add a splash of reserved pasta water.
- Combine pasta and sauce: Add cooked rigatoni to the sauce, tossing to coat evenly. Stir in Parmesan cheese until melted and creamy.
- Serve: Plate the pasta and sprinkle extra Parmesan on top. Garnish with parsley if desired.
Tips
- For a richer flavor, you can add a splash of red wine to the sauce while simmering.
- Mixing in some mozzarella or provolone gives an extra cheesy, gooey texture.
- Leftovers taste great baked with extra cheese on top in a casserole dish.
If you want, I can also give a one-pot version that uses just a single skillet for less cleanup. That version is super convenient for weeknight dinners. Do you want me to do that?
