Creamy Cheesy Garlic Butter Rigatoni

Few things beat the comfort of a bubbling dish of Creamy Cheesy Garlic Butter Rigatoni with Savory Beef when you want a cozy dinner that pleases everyone. This satisfyingly rich pasta layers garlicky cream sauce, melty cheese, and hearty beef—all baked until golden and irresistible. It quickly became my family’s most requested “please make that pasta again” dish, perfect for busy weeknights or sharing with friends.

I first whipped this up on a Sunday after a long week and everyone went back for seconds. Now it is firmly in our meal rotation especially when we want something cozy but simple.

Gather Your Ingredients

• Rigatoni pasta: for its texture that grips onto sauce try to use bronze-cut for even more cling
• Ground beef: brings rich savory flavor and hearty protein select 80 to 85 percent lean for great texture
• Unsalted butter: lays the base for a silky sauce choose high-quality butter for extra creamy notes
• Fresh garlic: infuses bold aroma and flavor mince it fresh for best results
• Heavy cream: delivers a luscious smooth sauce avoid substitutes for the best body
• Mozzarella cheese: gives melty stretch and gooey topping always shred your own for better melting
• Parmesan cheese: adds salty richness and sharpness look for real Parmigiano-Reggiano if possible
• Italian seasoning: provides herby depth make sure it smells fragrant and not faded
• Kosher salt: seasons the pasta and sauce stick to a flaky kind for easier control
• Black pepper: adds mild heat grind it fresh for max flavor
• Reserved pasta water: helps thin the sauce only use some as needed for creaminess
• Fresh parsley: brightens and freshens sprinkle on just before serving if you like

How to Make It

Cook the Rigatoni:

Fill a large pot with water and add a generous amount of salt. Bring to a rolling boil then add the rigatoni. Stir and cook until just firm to the bite usually a minute or two less than the package suggests. Scoop out a quarter cup of the starchy water and set aside before draining completely.

Brown the Beef:

Heat a deep skillet over medium. Add the ground beef and break it up with a spoon as it browns. Season with salt, pepper, and Italian seasoning. Keep sautéing until browned all over then drain off any extra fat for a lighter result.

Build the Garlic Butter Base:

Drop in the butter and let it melt completely into the beef. Scatter in the freshly minced garlic and stir constantly for half a minute or just until fragrant. This quick finish keeps the garlic sweet instead of bitter.

Create the Cream Sauce:

Pour in the heavy cream and bring everything to a gentle simmer. Stir often and wait two to three minutes until the sauce thickens slightly and becomes smooth and glossy.

Combine Pasta and Sauce:

Add the drained rigatoni right into the skillet. Turn and toss gently to coat each piece in the creamy garlic butter sauce. If the sauce seems too thick, splash in a little reserved pasta water until it is silky.

Layer with Cheese:

Transfer the coated pasta and beef into a baking dish. Scatter the mozzarella first then the Parmesan evenly over the top. This layering makes the cheese melt and bubble perfectly in the oven.

Bake Until Bubbly:

Slide the dish into a hot oven set to 375 degrees. Bake for ten to fifteen minutes or just until the top is bubbling and golden at the edges. Let it rest five minutes out of the oven before finishing with parsley and serving hot.

I cannot get enough of the golden cheesy crust on top. My daughter always sneaks the corner pieces with extra browned cheese and it has turned into a bit of a friendly supper table rivalry.

Flavor Boosters

Let leftovers cool to room temperature before storing to avoid condensation in the container. This dish keeps in an airtight container in the fridge for up to four days. Reheat portions gently in the microwave or oven always adding a splash of cream or milk before warming up so the sauce stays smooth and does not dry out. If freezing make sure the dish is tightly wrapped with both plastic and foil for up to two months.

Serving Suggestions

Serve straight from the baking dish family-style with a big leafy green salad or roasted broccoli. Warm garlic bread makes the ultimate side to mop up all that luscious sauce. To stretch the meal even further, pair with a simple tomato salad bright with fresh basil. I love bringing this pasta to potlucks as it is always the first to disappear.

Creative Twists

Short on rigatoni Try penne or ziti instead they hold sauce well too. For a lighter version you can use half whole milk in place of all heavy cream though the sauce will be a bit less rich. Swap in ground turkey for beef if you prefer. For extra veggies try wilting in a few handfuls of baby spinach or adding sautéed mushrooms to the skillet for an earthy twist.

This dish is hearty, simple, and utterly comforting. Give it a try—you’ll want it in your regular rotation too.

Common Questions About the Recipe

→ Can I use a different pasta shape?

Yes, penne, ziti, or fusilli hold the sauce well and can be substituted for rigatoni.

→ How can I make the sauce extra creamy?

Gently simmer the cream and freshly grate the cheeses for the smoothest, silkiest result.

→ Is it possible to make this ahead?

You can assemble the dish in advance and refrigerate. Bake just before serving for best texture.

→ What can I substitute for ground beef?

Ground turkey, chicken, or mushrooms offer flavorful options if beef is not preferred.

→ How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days. Reheat with a splash of cream or milk.