Creamy Cheesy Garlic Butter Rigatoni (Print-Friendly Recipe)

Silky garlic-butter rigatoni with melty cheese and savory beef for the ultimate comfort meal.

# Ingredients List:

→ Pasta and Meat

01 - 12 ounces rigatoni
02 - 1 pound ground beef

→ Dairy and Cheese

03 - 3 tablespoons unsalted butter
04 - 1.5 cups heavy cream
05 - 1 cup mozzarella cheese, shredded
06 - 0.5 cup Parmesan cheese, grated

→ Aromatics and Seasonings

07 - 4 cloves garlic, minced
08 - 1 teaspoon Italian seasoning
09 - 0.5 teaspoon kosher salt, plus more for pasta water
10 - 0.5 teaspoon black pepper

→ Other

11 - 0.25 cup reserved pasta water, as needed
12 - 2 tablespoons fresh parsley, chopped (optional, for garnish)

# How to Make It:

01 - Bring a large pot of well-salted water to a boil. Add rigatoni and cook until just al dente. Reserve 1/4 cup pasta water, then drain the rigatoni.
02 - In a deep skillet over medium heat, brown ground beef, breaking it apart as it cooks. Season with kosher salt, black pepper, and Italian seasoning. Drain excess fat if necessary.
03 - Add unsalted butter to the skillet and allow it to melt completely. Stir in minced garlic and sauté for about 30 to 60 seconds until aromatic. Pour in heavy cream, then simmer for 2 to 3 minutes until slightly thickened.
04 - Add drained rigatoni to the skillet and gently toss to thoroughly coat in the creamy garlic-butter sauce. Use reserved pasta water as needed to adjust consistency.
05 - Transfer pasta mixture to a baking dish. Evenly top with shredded mozzarella and grated Parmesan. Bake at 375°F (190°C) for 10 to 15 minutes until cheese is melted and bubbling.
06 - Let the baked pasta rest for 5 minutes. Garnish with chopped fresh parsley if desired and serve hot.

# Extra Information:

01 - Season pasta water well to infuse the rigatoni with flavor throughout.
02 - Freshly grated mozzarella and Parmesan ensure the smoothest melt.
03 - Reheat leftovers with a splash of cream or milk to restore the sauce's silkiness.
04 - Cook pasta to a firm al dente so it finishes perfectly in the oven.
05 - Maintain a gentle simmer when adding cream to prevent curdling.
06 - Adjust salt after incorporating cheeses to account for their salinity.

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