Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

 

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

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.