Hearty rigatoni pasta tossed in rich garlic butter sauce with savory ground beef and loads of melted cheese—comfort food at its best.

12 oz rigatoni pasta

1 tablespoon olive oil

1 lb ground beef

4 cloves garlic, minced

1 teaspoon Italian seasoning

½ teaspoon crushed red pepper flakes (optional)

Salt and pepper, to taste

2 tablespoons unsalted butter

1 ½ cups marinara sauce

½ cup heavy cream

1 ½ cups shredded mozzarella cheese

½ cup grated Parmesan cheese

Fresh parsley or basil, chopped (for garnish)

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Cook rigatoni in salted boiling water until al dente. Drain and set aside.

In a large skillet, heat olive oil over medium heat. Add ground beef, breaking it apart as it browns. Cook until fully browned and no longer pink.

Add garlic, Italian seasoning, red pepper flakes, salt, and pepper. Sauté for 1–2 minutes until garlic is fragrant.

Stir in butter until melted and mixed into the beef.

Reduce heat to low, add marinara sauce and heavy cream. Simmer for 5 minutes, stirring occasionally.

Add cooked rigatoni to the skillet and toss to coat evenly.

Stir in mozzarella and Parmesan, mixing until melted and creamy.

Garnish with parsley or basil, and serve hot!

Use high-quality marinara for best flavor.

Substitute ground turkey or chicken for a lighter version.

Add sautéed spinach, mushrooms, or zucchini for extra veggies.

This dish is great for meal prep—leftovers reheat beautifully!