Description
This Cheesy Beef & Pepper Rigatoni recipe features tender rigatoni pasta smothered in a creamy, cheesy sauce with savory ground beef, sautéed green bell peppers, and onions. Infused with Italian seasoning and topped with fresh parsley, this quick and comforting dish comes together in just 30 minutes, perfect for a hearty weeknight dinner.
Ingredients
Scale
For the Pasta
- 12 oz rigatoni pasta
For the Beef & Vegetables
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
For the Sauce
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
Garnish
- Fresh parsley, chopped
Instructions
- Cook pasta: Bring a large pot of salted water to a boil and cook the rigatoni according to the package instructions until al dente. Drain the pasta and set it aside.
- Sauté beef & veggies: Heat olive oil in a large skillet over medium heat. Add the ground beef, chopped onion, and diced green bell pepper. Cook, stirring occasionally, until the beef is browned and the vegetables have softened. Add the minced garlic and cook for an additional minute to release its flavor.
- Make sauce: Pour in the heavy cream and sprinkle in Italian seasoning, salt, and pepper. Stir well and allow the mixture to simmer for 2 to 3 minutes, letting the sauce thicken slightly.
- Combine: Add the shredded mozzarella and grated Parmesan cheese to the skillet. Stir until the cheese is fully melted and the sauce becomes creamy. Toss the cooked rigatoni into the skillet and mix thoroughly to coat all the pasta in the cheesy sauce.
- Serve: Transfer the rigatoni to serving plates, garnish with freshly chopped parsley and a sprinkle of cracked black pepper. Serve immediately while hot for best flavor.
Notes
- Use freshly grated Parmesan cheese for the best flavor and melt.
- You can substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- For a spicier kick, add red pepper flakes to the sauce.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in a microwave, adding a splash of milk to loosen the sauce if it thickens too much.
