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Delicious creamy cheesy beef rigatoni served in a bowl
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Creamy Cheesy Beef Rigatoni

Creamy, cheesy, and incredibly comforting—this Creamy Cheesy Beef Rigatoni is the kind of dinner that hugs you from the inside.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main
Cuisine: American
Keyword: Easy
Servings: 4 servings

Equipment

  • Large Pot
  • Large Skillet
  • Heatproof Container

Ingredients

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

Instructions

  • Step 1: 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.
  • Step 2: 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.
  • Step 3: 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.
  • Step 4: 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.
  • Step 5: Combine Beef & Sauce: Return the browned beef to the skillet and mix thoroughly so the beef is evenly coated with the creamy sauce.
  • Step 6: 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.
  • Step 7: 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.

Notes

Store leftovers in an airtight container for 3–4 days. This dish freezes well for up to 2 months.