Cheesy Rigatoni with Garlic Butter Beef – Bestfeed

Why You’ll Love This Recipe

I love how this dish blends bold garlic butter flavor with juicy beef and perfectly cooked pasta. The cheese pulls alone are enough to keep me coming back for more. It’s easy enough to make on a weeknight but impressive enough to serve to a crowd. Whether I’m feeding the family or just indulging myself, this recipe always delivers that cozy, satisfying vibe I want from a pasta bake.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Rigatoni pasta

• Ground beef

• Butter

• Garlic, minced

• Onion, chopped

• Italian seasoning

• Crushed red pepper flakes (optional)

• Salt

• Black pepper

• Marinara or tomato sauce

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Fresh parsley or basil (for garnish)

Directions

1. I boil the rigatoni in salted water until just al dente, then drain and set aside.

2. While the pasta cooks, I melt butter in a large skillet over medium heat, then sauté the chopped onion until soft.

3. I add the minced garlic and cook for 1 minute until fragrant.

4. I add the ground beef, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through.

5. I stir in marinara sauce and let it simmer for 5–7 minutes to blend the flavors.

6. I add the drained rigatoni to the skillet and stir to coat it evenly in the sauce and beef mixture.

7. I fold in half the shredded mozzarella and some grated parmesan, then transfer everything to a baking dish.

8. I top with the remaining mozzarella and more parmesan.

9. I bake at 375°F (190°C) for 15–20 minutes until bubbly and golden.

10. I let it rest for a few minutes, then garnish with chopped parsley or basil and serve hot.

Servings and timing

This recipe serves 6.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I use spicy Italian sausage instead of beef for extra kick. I’ve also stirred in spinach, mushrooms, or roasted red peppers to bulk it up with more veggies. When I want a creamier version, I mix in a bit of ricotta or cream cheese before baking.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake at 350°F until warmed through or microwave individual portions. It also freezes well—just let it cool completely before wrapping and freezing. I thaw overnight in the fridge and reheat as usual.

FAQs

Can I make this ahead of time?

Yes, I assemble it ahead, cover, and refrigerate. I bake it just before serving, adding a few extra minutes if it’s cold from the fridge.

What pasta can I use instead of rigatoni?

I’ve used penne, ziti, and even shells—any sturdy, tube-shaped pasta works well for holding the sauce and cheese.

Can I use jarred sauce?

Absolutely. I use my favorite marinara or tomato basil sauce for convenience and add extra garlic for flavor.

What cheese is best for this recipe?

Mozzarella melts beautifully, but I’ve also used provolone or fontina for a slightly different flavor. Parmesan adds a nice salty finish on top.

Is this dish spicy?

Not unless I add red pepper flakes or use spicy sausage. It’s easy to adjust the heat level to my taste.

Conclusion

Cheesy Rigatoni with Garlic Butter Beef is pure pasta comfort in a pan. Rich, garlicky, and covered in melted cheese, it’s the kind of meal I turn to when I want something hearty, flavorful, and completely satisfying. Whether it’s a casual dinner or a family gathering, this recipe always brings smiles (and seconds).