Go Back
Ground Beef Rigatoni in Creamy Three-Cheese
Isabella

Cheesy Cajun Ground Beef Rigatoni in Creamy Three-Cheese Sauce

Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 lb rigatoni
  • 1½ lbs ground beef
  • 2½ tbsp Cajun seasoning divided
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 3 tbsp butter
  • 1 small onion finely diced
  • 1 red bell pepper finely diced
  • 7 cloves garlic minced
  • 2 tbsp tomato paste
  • ¾ cup beef broth
  • 1½ cups heavy cream
  • 4 oz cream cheese softened
  • 1¼ cups shredded mozzarella
  • ¾ cup grated Parmesan
  • ½ cup reserved pasta water
  • 3 tbsp chopped fresh parsley
  • Salt to taste

Method
 

  1. Cook the rigatoni in salted water until just tender. Reserve ½ cup pasta water, then drain.
  2. Brown the ground beef over medium-high heat, breaking it into crumbles, 7–8 minutes until deeply browned. Drain the excess fat.
  3. Add the butter, diced onion, and red bell pepper and cook 3 minutes until softened, then stir in the minced garlic for 45 seconds.
  4. Stir in the tomato paste, 1½ tbsp Cajun seasoning, smoked paprika, and black pepper and cook 1 minute until deep orange.
  5. Pour in the beef broth, scrape up the browned bits, then add the heavy cream and the remaining 1 tbsp Cajun seasoning and simmer 3 minutes.
  6. Whisk in the cream cheese until smooth, then stir in the mozzarella and Parmesan off the boil until the sauce is thick, glossy, and orange.
  7. Loosen with reserved pasta water so the sauce fills the rigatoni tubes without turning heavy, and season with salt.
  8. Add the rigatoni and toss until the beef and sauce are mixed all the way through every tube. Serve piled in a white bowl and scatter chopped parsley over the top.