Here’s a simple, hearty recipe for Rigatoni Pasta with Ground Beef and Parmesan Cheese — perfect for a comforting weeknight dinner:
🍝 Rigatoni Pasta with Ground Beef and Parmesan Cheese
Ingredients (serves 4)
- 12 oz (340 g) rigatoni pasta
- 1 lb (450 g) ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese (plus extra for serving)
- Optional: red pepper flakes for a little heat
- Fresh parsley or basil, chopped for garnish
Instructions
- Cook Pasta
- Bring a large pot of salted water to a boil. Cook rigatoni according to package instructions until al dente. Drain and set aside.
- Cook the Ground Beef
- Heat olive oil in a large skillet over medium heat.
- Add chopped onion and cook until softened, 3–4 minutes.
- Add garlic and sauté 30 seconds until fragrant.
- Add ground beef, season with salt and pepper, and cook until browned and cooked through. Drain excess fat if necessary.
- Make the Sauce
- Stir in crushed tomatoes, oregano, basil, and optional red pepper flakes.
- Simmer on low for 10–15 minutes to allow flavors to meld. Adjust salt and pepper to taste.
- Combine Pasta and Sauce
- Add cooked rigatoni to the skillet and toss to coat in the sauce.
- Stir in grated Parmesan cheese until melted and creamy.
- Serve
- Plate the pasta and sprinkle extra Parmesan on top.
- Garnish with fresh parsley or basil. Serve hot!
Tips
- For extra flavor, you can brown the pasta slightly in the sauce before serving.
- Add mozzarella cubes for a cheesy, melty variation.
- Use whole wheat or gluten-free rigatoni if desired.
- For a richer sauce, add a splash of heavy cream or milk at the end.
If you want, I can also give a one-pot version where you cook the rigatoni right in the sauce with the ground beef, cutting down prep and cleanup while keeping it creamy and flavorful.
Do you want me to do that?
