Name: Creamy Cheesy Beef Rigatoni
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2.25 lbs Ground Beef (Raw); 16 oz Rigatoni Pasta (Dry); 1 block Velveeta Cheese (Cubed, 16 oz); 1 block Cream Cheese (Softened, 8 oz); 1 can Cream of Chicken Soup (Undiluted, 10.5 oz); 1 can Rotel Tomatoes (With green chilies, undrained, 10 oz); 1 cup Reserved Pasta Water (Warm, if needed to thin sauce); 1 tsp Black Pepper (Or to taste); 1/2 tsp Smoked Paprika (Optional, for flavor and color); 1 small Tomato (Finely diced, for garnish); 1 tbsp Fresh Parsley or Cilantro (Chopped, for garnish)

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Creamy, cheesy, and incredibly comforting—this Creamy Cheesy Beef Rigatoni is the kind of dinner that hugs you from the inside. Imagine tender rigatoni slathered in a velvety Velveeta and cream cheese sauce, studded with juicy browned beef and a little kick from Rotel tomatoes. It’s weeknight-friendly but feels like a special-occasion meal, and it comes together in under an hour.

Fun fact: casseroles and cheesy pasta bakes were invented to stretch ingredients and feed hungry families—and this dish follows that delicious tradition. If you love simple, fuss-free comfort food, you’ll want to try this right away. For another cozy, beefy option, see this cheesy beef potato burritos recipe for a different way to enjoy a budget-friendly, cheesy dinner. Get ready to dig in and enjoy a family-friendly hit that’s quick to prepare and impossible to resist.

What is Creamy Cheesy Beef Rigatoni?

What’s in a name? Creamy Cheesy Beef Rigatoni basically tells you everything: creamy sauce, melty cheese, hearty beef, and ridged rigatoni to catch every bite of sauce. Where did the name come from—did an Italian grandma and a Texan cowboy make peace over a pot of Velveeta? Maybe. Who doesn’t love an easy-to-say, easy-to-love title? After all, everyone knows “the way to a man’s heart is through his stomach.” So whether you’re cooking for family, friends, or yourself, this dish promises comfort and smiles. Ready to give it a try? You’ll likely find it becomes a weekly favorite.

Why You’ll Love This

Rich, comforting main highlight: The creamy cheese sauce clings to each rigatoni tube while browned beef adds satisfying texture—every forkful is indulgent and comforting.
Budget-friendly cooking at home: Using pantry-friendly staples like a block of Velveeta, cream cheese, canned Rotel, and a can of cream of chicken soup keeps cost low while delivering abundant flavor. Homemade is more filling and cheaper than takeout.
Flavorful toppings and contrast: Fresh diced tomato and chopped parsley or cilantro add bright color and freshness that balance the rich sauce.

If you enjoy other cheesy, beef-forward recipes, you might also want to explore a similar comfort food option like these cheesy beef potato burritos for a handheld twist. Don’t wait—this one’s fast, family-approved, and utterly addictive.

How to Make

Quick Overview

This recipe is delightfully simple: cook pasta, brown beef, melt cheese into a creamy sauce, fold together, and garnish. Preparation is straightforward, textures are creamy with a little meaty bite, and a hint of smoked paprika adds color and depth. Total time: about 10 minutes prep and 25–30 minutes cooking—roughly 35–40 minutes from start to finish.

Ingredients

2.25 lbs ground beef, raw
16 oz rigatoni pasta, dry
1 (16 oz) block Velveeta cheese, cubed
1 (8 oz) block cream cheese, softened (room temperature)
1 (10.5 oz) can cream of chicken soup, undiluted
1 (10 oz) can Rotel tomatoes with green chilies, undrained
1 cup reserved pasta water (if needed to thin sauce), warm
1 tsp black pepper, or to taste
1/2 tsp smoked paprika, optional (for flavor and color)
1 small tomato, finely diced (for garnish)
1 tbsp fresh parsley or cilantro, chopped (for garnish)

Directions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the rigatoni and cook until al dente, about 9–11 minutes. Drain the pasta, reserving 1 cup of the pasta water in a heatproof container. Set pasta aside.
Brown the Beef: While the pasta cooks, heat a large skillet over medium heat. Add the ground beef and break it into small pieces with a spatula. Cook until no pink remains, about 8–10 minutes. Drain any excess fat using a heatproof container or paper towels, then set the browned beef aside in the skillet or a bowl.
Make the Cheese Sauce: In the same skillet over medium heat, add the cubed Velveeta, softened cream cheese, and the can of cream of chicken soup. Stir continuously to prevent sticking and melt the cheeses slowly until the mixture is smooth and glossy.
Add Rotel & Seasonings: Stir in the undrained Rotel tomatoes, black pepper, and smoked paprika if using. Reduce heat to low and let the sauce simmer gently for 2–3 minutes so the flavors meld. Taste and adjust seasoning.
Combine Beef & Sauce: Return the browned beef to the skillet and mix thoroughly so the beef is evenly coated with the creamy sauce.
Add Pasta & Adjust Consistency: Fold the cooked rigatoni into the skillet and stir gently to coat. If the sauce seems too thick, add reserved pasta water a little at a time until you reach a silky, spoonable consistency.
Garnish & Serve: Spoon the rigatoni into bowls while piping hot. Top with fresh diced tomato and a sprinkle of chopped parsley or cilantro. Serve immediately.

Creamy Cheesy Beef Rigatoni

What to Serve With

Simple green salad with a lemon vinaigrette to cut the richness.
Garlic bread or buttery dinner rolls for sopping up extra sauce.
Roasted or steamed green beans or broccoli for a bright, crunchy contrast.
A glass of chilled iced tea or a light red wine such as a Chianti to complement the beefiness.
For a low-carb side, try a fresh cucumber and tomato salad with red onion and a splash of vinegar.

Top Tips for Perfecting

Cheese texture: Cube the Velveeta and let the cream cheese sit at room temperature so both melt evenly into a smooth sauce.
Sauce thinning: Use the reserved pasta water sparingly—its starch helps thicken and bind the sauce. Add in small increments.
Flavor boost: Sauté a small chopped onion and two minced garlic cloves with the beef for extra depth. Deglaze the pan with a splash of broth if you like.
Spiciness level: For more heat, use a can of hot Rotel or add a pinch of crushed red pepper. For milder flavor, drain some of the Rotel juices.
Avoid overcooking pasta: Al dente rigatoni holds up best and won’t get mushy when mixed with the sauce.

Storing and Reheating Tips

Refrigerator: Store leftovers in an airtight container for 3–4 days. Cool to room temperature before refrigerating.
Freezing: This dish freezes reasonably well—place in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating on stove: Reheat gently over low heat in a skillet, adding a splash of milk or reserved pasta water to loosen the sauce. Stir frequently to prevent sticking.
Reheating in microwave: Heat in short 45–60 second bursts, stirring between intervals and adding a little liquid if needed to restore creaminess.

FAQs

Can I use a different pasta shape?
Yes. Rigatoni is ideal because its ridges hold sauce, but penne, ziti, or shells work great too.

Can I substitute the Velveeta and cream cheese with real cheese?
You can, but texture will change. Use a mix of shredded cheddar and cream cheese or a combination of cheddar and Monterey Jack; add a splash of milk or cream to smooth the sauce.

Is it possible to make this vegetarian?
Yes—swap browned beef for cooked lentils, crumbled tofu, or a store-bought plant-based ground meat substitute and follow the same steps.

How do I reduce sodium in this recipe?
Use low-sodium cream of chicken soup or a homemade white sauce, and swap Rotel for plain diced tomatoes with no salt added.

Can I prepare this ahead of time?
You can brown the beef and prepare the sauce up to a day ahead, refrigerate, then reheat and toss with freshly cooked pasta when ready to serve.

Conclusion

This Creamy Cheesy Beef Rigatoni is a no-fuss, family-pleasing meal that delivers big on comfort and flavor while being quick and affordable to make. It’s perfect for busy weeknights, potlucks, or any time you want a crowd-pleaser with minimal effort. If you enjoyed this take on cheesy beef pasta, check out this similar recipe for inspiration and variations like the one at Cheesy Beef Rigatoni – Miss in the Kitchen and another version at Cheesy Beef Rigatoni – Cooking with Katie Cross for ideas on tweaks and serving suggestions. Give this recipe a try, share it with loved ones, and enjoy every creamy, cheesy bite.