If you’re searching for a pasta dish that delivers ultimate comfort and bold flavors, get ready for Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce. Imagine tender rigatoni pasta and a luscious cheese sauce wrapped around savory ground beef and zesty Italian sausage, with a touch of garlicky goodness in every bite. This is the kind of meal that brings the family running to the table! Did you know that Rigatoni’s signature ridges are designed to hold onto thick sauces, making every bite even more satisfying? That’s just one tiny reason this dish is such a hit. If you love our popular Baked Ziti Supreme, you’ll absolutely adore the way this recipe combines creamy, cheesy goodness with rich meatiness. This weeknight winner is quick to prepare and guaranteed to please even the pickiest eaters—so let’s get cooking!
What is Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce?
What’s in a name? In this case, pure deliciousness! Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce promises exactly what it delivers—a mouthwatering medley of hearty pasta, meaty goodness, and rich cheesy sauce, all tied together by fragrant garlic butter. Why such a long name? To make your mouth water before you even take a bite! The way to a man’s heart is through his stomach, and trust me, this dish gets you there fast. Ready for the ultimate comfort food experience? Whip this up and watch your family (and taste buds) swoon.
Why You’ll Love This
Let’s break it down—this is the ultimate comfort dish! The magic happens when you combine robust, savory beef and sausage with a double-cheese sauce that’s creamy and just the right amount of gooey. Making this at home keeps your wallet happy and your portions generous (because everyone wants seconds!). The secret star? The garlic butter sauce laced with smoky Cajun spices and Italian herbs. Topped with bubbling mozzarella and a sprinkle of Parmesan, every forkful is perfection. If you’ve ever craved the cozy satisfaction of our Cheesy Tex-Mex Pasta Bake, you’ll fall head over heels for this Italian-American twist. Don’t just read about it—bring this cheesy, satisfying masterpiece into your kitchen tonight!
How to Make
Quick Overview
You’ll love how effortlessly this hearty pasta dish comes together—minimal chopping, simple steps, and most of the action happens in a single skillet and saucepan. The key? Quickly browning your meats, building a creamy garlic-butter cheese sauce, and letting everything meld together for pasta that’s loaded with flavor and family appeal. Ready in about 45 minutes, it’s perfect for feeding a crowd or meal-prepping for easy weeknight dinners.
Ingredients Needed
1 pound rigatoni pasta
1/2 pound ground beef
1/2 pound Italian sausage (casings removed)
1 large onion, chopped
5 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Directions
- Cook the Pasta
Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 12 minutes. Drain well and set aside. - Brown the Meats
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Sauté until browned and fully cooked, then drain off excess fat. - Sauté the Vegetables
Add the chopped onion to the skillet. Cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute, just until fragrant. - Add Spinach
Mix in the squeezed, thawed spinach and cook another 1-2 minutes, until the spinach is warmed through. - Make the Garlic Butter Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux and cook, stirring, for 1 minute. - Create the Cream Sauce
Gradually whisk in the milk and chicken broth. Bring it to a gentle simmer, stirring constantly, and cook for 5-7 minutes—or until thickened. Lower the heat and gently stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper. Whisk until the cheeses are melted and the sauce is smooth, creamy, and aromatic. - Combine Everything
Pour the creamy sauce over your skillet mixture of meats, veggies, and pasta. Toss gently to coat every piece of rigatoni with that luscious sauce. - Finishing Touches
Serve immediately, garnishing with extra Parmesan or chopped parsley for a fresh pop of color and flavor.
What to Serve With Cheesy Beef and Italian Sausage Rigatoni
This rich, hearty pasta dish loves good company! Try it with a crisp green salad tossed in lemony vinaigrette to balance out the creamy sauce. Garlic bread or cheesy focaccia is a must for soaking up any leftover sauce. For drinks, go for a robust red wine (like Chianti) or a sparkling Italian soda to keep things festive. Planning for dessert? Lemon sorbet or tiramisu are classic Italian treats to round out your meal.
Top Tips for Perfecting
- Choose Your Meat: Swap Italian sausage for turkey sausage or use spicy sausage for extra heat. Vegetarian? Replace the meat with sautéed mushrooms for a hearty, meat-free twist.
- Don’t Overcook Pasta: Rigatoni should be cooked just until al dente—since it gets tossed in hot sauce, it’ll soften a bit more.
- Spinach Squeeze: Squeeze out as much moisture as possible from the thawed spinach to keep the sauce thick and dreamy.
- Make It Ahead: This dish can be assembled up to a day ahead and baked before serving—just cover tightly and refrigerate.
- Cheese on Top: For an irresistible cheesy crust, sprinkle extra mozzarella on top and briefly broil after combining everything.
Storing and Reheating Tips
Leftovers? You’re in luck—this recipe tastes even better the next day! Store in an airtight container in the refrigerator for up to 4 days. To freeze, divide into portions and tightly wrap or seal; it’ll keep for up to 2 months. Reheat in the oven covered with foil at 350°F until hot, or microwave individual servings. If reheating from frozen, thaw in the fridge overnight before warming. Add a splash of milk or cream to revive the creamy texture.
FAQs
Can I substitute fresh spinach for frozen?
Yes! Use about 6 cups of fresh spinach, roughly chopped. Sauté with onions until wilted before adding the garlic.
What pasta shapes can I use instead of rigatoni?
Ziti, penne, or even rotini will work well—choose a shape with ridges to hold the sauce.
Can I make it vegetarian?
Absolutely. Skip the meat and load up on mushrooms, bell peppers, or eggplant for a hearty, meatless version.
How spicy is this recipe?
The Cajun seasoning gives a mild kick. Prefer it mild? Reduce the amount, or omit entirely for a family-friendly flavor.
Can I prepare this dish in advance?
Yes, assemble everything (without baking), cover, and refrigerate for up to 24 hours. Bake or reheat just before serving for the best results.
Conclusion
Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is the ultimate comfort food that’s hearty, satisfying, and loaded with flavor. Whether you’re feeding a crowd or just craving cozy weeknight fare, this recipe is destined to become a new family favorite. The simple steps, gooey cheese, and touch of garlicky richness make it a joy to cook and even better to eat. Try it tonight, then check out our other pasta creations—your taste buds will thank you!
Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce
Equipment
- Large Pot
- Large Skillet
- Saucepan
Ingredients
Pasta
- 1 pound Rigatoni pasta
Meat
- 1/2 pound Ground beef
- 1/2 pound Italian sausage Casings removed
Vegetables
- 1 large Onion, chopped
- 5 cloves Garlic, minced
- 10 ounces Frozen spinach, thawed and squeezed dry
Sauce
- 2 tablespoons Olive oil
- 4 tablespoons Unsalted butter
- 1/4 cup All-purpose flour
- 3 cups Whole milk
- 1 cup Chicken broth
- 1 cup Heavy cream
- 1 cup Grated Parmesan cheese
- 1 cup Shredded mozzarella cheese
- 1 teaspoon Salt
- 1/2 teaspoon Black pepper
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon Smoked paprika
Instructions
- 1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente, about 12 minutes. Drain well and set aside.
- 2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Sauté until browned and fully cooked, then drain off excess fat.
- 3. Add the chopped onion to the skillet. Cook until softened and golden, about 5 minutes. Stir in the minced garlic and cook for an additional minute, just until fragrant.
- 4. Mix in the squeezed, thawed spinach and cook another 1-2 minutes, until the spinach is warmed through.
- 5. In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux and cook, stirring, for 1 minute.
- 6. Gradually whisk in the milk and chicken broth. Bring it to a gentle simmer, stirring constantly, and cook for 5-7 minutes—or until thickened. Lower the heat and gently stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper. Whisk until the cheeses are melted and the sauce is smooth, creamy, and aromatic.
- 7. Pour the creamy sauce over your skillet mixture of meats, veggies, and pasta. Toss gently to coat every piece of rigatoni with that luscious sauce.
- 8. Serve immediately, garnishing with extra Parmesan or chopped parsley for a fresh pop of color and flavor.