Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is an unapologetically indulgent pasta dish that brings comfort and bold flavor together in one satisfying bowl.

Hearty rigatoni is coated in a velvety garlic butter cream sauce, then layered with seasoned beef, spiced Italian sausage, and melted cheeses that cling to every bite.

With its balance of savory richness, gentle heat, and creamy depth, this dish feels like a cozy restaurant-style meal made right at home—perfect for family dinners, entertaining, or anytime you crave something deeply comforting and full-bodied.

Why People Will Love This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce:

Rich, indulgent comfort food – Creamy garlic butter sauce, melted cheeses, and hearty pasta create a deeply satisfying dish that feels luxurious and comforting at the same time.

Bold, layered flavor – The combination of seasoned beef, spiced Italian sausage, Cajun seasoning, and Italian herbs delivers depth and warmth in every bite.

Perfect sauce-to-pasta balance – Rigatoni’s ridges and hollow centers catch the creamy sauce, ensuring each forkful is coated with flavor.

Restaurant-quality at home – The velvety texture and well-balanced seasoning make this dish feel like something you’d order at a favorite Italian-American restaurant.

Hearty and filling – Packed with protein, pasta, and cheese, it’s substantial enough to serve as a complete meal.

Comfort with a touch of sophistication – While undeniably cozy, the garlic butter cream sauce and layered spices elevate it beyond everyday pasta.

Crowd-pleasing appeal – Perfect for family dinners, gatherings, or special occasions where rich, satisfying food is always welcome.

Key Ingredients:

Rigatoni Pasta – Thick, ridged tubes designed to hold onto rich sauces, ensuring every bite is coated in creamy garlic butter goodness.

Ground Beef – Adds hearty, savory depth and a satisfying richness that forms the backbone of the dish.

Italian Sausage – Brings bold seasoning and gentle spice, enhancing the flavor complexity and elevating the meat sauce.

Garlic & Onion – Create a deeply aromatic base that infuses the entire dish with warmth and savory balance.

Garlic Butter Sauce – A luxurious blend of butter, cream, and broth that delivers silky texture and indulgent flavor.

Parmesan Cheese – Sharp and salty, it adds umami depth and helps thicken the sauce naturally.

Mozzarella Cheese – Melts into the sauce for a stretchy, creamy finish that makes the dish irresistibly comforting.

Spinach – Adds subtle earthiness and a touch of freshness that balances the richness of the meat and cheese.

Expert Tips:

Brown the meat thoroughly – Take time to fully brown the beef and sausage until caramelized. This builds deep, savory flavor and prevents a greasy texture later.

Drain excess fat, but don’t overdo it – Remove extra grease while leaving a small amount behind to carry flavor into the sauce.

Salt the pasta water generously – Well-seasoned pasta is key; it enhances the entire dish and balances the rich sauce.

Cook pasta just to al dente – Slightly firm pasta finishes cooking in the sauce, preventing it from becoming overly soft.

Make the roux patiently – Whisk the flour into the butter and cook briefly to remove the raw flour taste while keeping the roux light in color.

Add liquids gradually – Slowly whisk in milk and broth to create a smooth, lump-free sauce.

Keep the heat gentle once cream is added – Low heat preserves the sauce’s silky texture and prevents curdling.

Use freshly shredded cheese – Pre-shredded cheese can make the sauce grainy; freshly grated melts smoothly and evenly.

Season in stages – Taste as you go, especially after adding cheese, since Parmesan and sausage contribute salt.

Let it rest briefly before serving – A short rest allows the sauce to thicken slightly and cling beautifully to the pasta.

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Ingredients

Pasta & Meat

1 pound rigatoni pasta – hearty and perfect for catching creamy sauce

1 pound ground beef – for a rich, meaty base

1 pound Italian sausage – casings removed, adds spiced, savory depth

Vegetables & Aromatics

1 large onion, finely chopped – builds sweetness and aroma

4 cloves garlic, minced – for a robust, savory foundation

10 ounces frozen spinach, thawed and squeezed dry – adds greens and texture

Cooking Fats

2 tablespoons olive oil – for sautéing meat and aromatics

4 tablespoons unsalted butter – for a rich garlic butter roux

Cream Sauce Base

¼ cup all-purpose flour – to create a smooth, thickening roux

3 cups whole milk – provides creaminess and body

1 cup chicken broth – adds depth and savory balance

1 cup heavy cream – makes the sauce extra luxurious

Cheeses

1 cup grated Parmesan cheese – sharp and salty, melts smoothly

1 cup shredded mozzarella cheese – for creamy, gooey texture

Seasoning

2 tablespoons Cajun seasoning – adds a bold, smoky-spicy flavor

1 tablespoon Italian seasoning – for herbaceous warmth

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1 teaspoon smoked paprika – deepens the flavor with a subtle smokiness

Salt and freshly ground black pepper, to taste – adjust as needed

Instructions:

Cook the Pasta

Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 12 minutes. Drain and set aside.

Brown the Meat

In a large skillet over medium-high heat, heat the olive oil. Add the ground beef and Italian sausage (with casings removed), breaking it apart with a spoon. Cook until browned and fully cooked through. Drain off any excess fat.

Sauté the Aromatics

Add the chopped onion to the skillet with the meat and cook for about 5 minutes until soft and translucent. Stir in the minced garlic and sauté for another 1 minute until fragrant.

Add the Spinach

Stir in the thawed, squeezed-dry spinach and cook for 2–3 minutes, just until warmed through. Turn off the heat and set aside.

Make the Garlic Butter Sauce

In a separate large saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1 minute, stirring constantly.

Build the Cream Base

Gradually whisk in the milk and chicken broth, continuing to stir until the mixture thickens—about 5 to 7 minutes. Lower the heat to low.

Finish the Sauce

Stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Season to taste with salt and black pepper. Continue stirring until the sauce becomes creamy and well-blended.

Combine Everything

Add the cooked rigatoni and the meat-spinach mixture to the garlic butter sauce. Gently fold everything together until the pasta is evenly coated and heated through.

Serve

Serve the pasta hot, garnished with extra Parmesan cheese or fresh parsley if desired.

Important Notes When Making Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce:

This is a richness-forward dish – The sauce is intentionally creamy and indulgent; balance comes from proper seasoning, aromatics, and a restrained hand with heat.

Meat choice affects flavor intensity – Italian sausage varies in spice and saltiness, so taste before adjusting seasoning later in the recipe.

The sauce thickens as it cools – What looks slightly loose in the pan will become perfectly creamy after resting for a few minutes. Avoid over-thickening on the stove.

Cheese acts as both flavor and structure – Parmesan adds depth and helps thicken the sauce, while mozzarella provides creaminess and stretch—both are essential to texture.

Gentle heat is critical at the end – Once dairy and cheese are added, keep the heat low to prevent separation or graininess.

Spinach should be fully drained – Excess moisture can thin the sauce and dilute flavor, so squeeze it dry before adding.

Pasta-to-sauce ratio matters – Rigatoni absorbs sauce quickly; mixing gently and evenly ensures every piece is coated without becoming heavy.

Flavors deepen over time – The dish tastes even more cohesive after resting briefly, making it excellent for leftovers.

Hearty but customizable – This recipe welcomes adjustments like swapping proteins, dialing down spice, or adding vegetables without losing its comforting core.

How to Enjoy Cheesy Beef and Italian Sausage Rigatoni After Cooking

Let it rest briefly before serving
Allow the pasta to sit for 5–10 minutes off the heat. This helps the sauce thicken naturally and cling more beautifully to the rigatoni.

Serve hot, but not scorching
Slightly lower heat enhances flavor perception—too hot can mute the garlic, cheese, and spice notes.

Finish with simple garnishes
A sprinkle of freshly grated Parmesan, chopped parsley, or cracked black pepper adds freshness and contrast to the rich sauce.

Pair with light sides for balance
Serve alongside a crisp green salad, roasted vegetables, or steamed broccoli to balance the dish’s richness.

Choose the right serving vessel
Wide, shallow bowls help distribute the sauce evenly and keep the pasta warm without pooling excess liquid.

Enjoy the texture contrast
Take bites that include pasta, meat, and sauce together to fully experience the creamy, savory balance of the dish.

Adjust consistency at the table
If the pasta thickens too much as it sits, stir in a splash of warm milk or broth to loosen the sauce.

Perfect for sharing
This dish shines when served family-style, encouraging generous portions and second helpings.

Handle leftovers gently
Reheat slowly over low heat with a little milk or broth. Avoid high heat, which can cause the sauce to separate.

Savor it slowly
This is a bold, comforting dish meant to be enjoyed at a relaxed pace—each bite layered with richness, warmth, and depth.

Nutrition Information

Estimated values per serving, assuming the recipe serves 6

Frequently Asked Questions

Can I make this dish ahead of time?
Yes. It can be prepared in advance and reheated gently. The sauce thickens as it rests, so add a splash of milk or broth when reheating to restore creaminess.

Why did my sauce turn too thick after sitting?
Rigatoni absorbs sauce as it cools. This is normal. Loosen it with warm milk, cream, or broth while reheating.

Can I substitute the Italian sausage with something else?
Absolutely. You can use all ground beef, ground turkey, chicken sausage, or even plant-based meat alternatives, adjusting seasoning as needed.

How do I prevent the cheese sauce from becoming grainy?
Keep the heat low once dairy and cheese are added, and always use freshly shredded cheese. High heat can cause separation.

Is this recipe freezer-friendly?
It can be frozen, but cream-based sauces may change texture slightly. For best results, freeze without pasta and add freshly cooked rigatoni when reheating.

Why is it important to brown the beef and sausage before making the sauce?
Browning the meat develops deep flavor through caramelization and removes excess fat, preventing the final dish from tasting greasy or flat.

How do I avoid lumps when making the garlic butter cream sauce?
Whisk the flour into the melted butter thoroughly, then add the milk and broth gradually while whisking continuously. Slow incorporation ensures a smooth, lump-free sauce.

Should the pasta be fully cooked before mixing it into the sauce?
Cook the rigatoni just until al dente. It will finish cooking slightly once combined with the hot sauce, keeping the pasta firm and not mushy.

When is the best time to add the cheese?
Add the cheese after lowering the heat. Stir it in slowly over low heat to allow it to melt smoothly without separating or becoming grainy.

How can I control the thickness of the final dish?
If the sauce is too thick, add a splash of warm milk or broth. If it’s too thin, let it simmer gently for a few extra minutes before combining with the pasta.