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Homemade Creamy Tomato Beef Rigatoni recipe photo
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Creamy Tomato Beef Rigatoni

This Creamy Tomato Beef Rigatoni is rich, hearty, and bursting with flavor—perfect for a comforting weeknight dinner with minimal fuss!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Beef, Comfort Food, Creamy, Easy, Pasta
Servings: 4 servings

Ingredients

  • 12 oz rigatoni pasta the tube shape helps hold the creamy sauce inside
  • 1 lb ground beef provides a hearty and savory base
  • 14.5 oz diced tomatoes adds vibrant tomato chunks and freshness
  • 15 oz tomato sauce for a smooth, rich tomato foundation
  • 1 cup heavy cream brings the luscious creaminess that defines the sauce
  • 1 cup shredded mozzarella cheese melts into a gooey, cheesy finish
  • 1 onion chopped, adds natural sweetness and depth
  • 2 cloves garlic minced, for aromatic warmth
  • 2 tbsp olive oil for sautéing and flavor
  • 1 tsp Italian seasoning a blend of herbs that ties the sauce together
  • salt and pepper to taste, essential seasoning
  • fresh basil for garnish, brightens and adds a lovely herbal touch

Instructions

  • Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, usually about 10-12 minutes. Drain well and set aside.
  • While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
  • Add the ground beef to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 6-8 minutes. Season with salt, pepper, and 1 teaspoon of Italian seasoning as it cooks.
  • Pour in the diced tomatoes (with their juices) and tomato sauce. Stir well to combine. Bring the mixture to a simmer and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly.
  • Reduce the heat to low and slowly pour in the heavy cream, stirring constantly to incorporate it evenly into the tomato sauce. Let the sauce simmer gently for another 3-4 minutes until creamy and smooth.
  • Add the drained rigatoni directly into the skillet with the creamy tomato beef sauce. Toss everything together until the pasta is fully coated in the sauce.
  • Sprinkle shredded mozzarella cheese over the pasta. Cover the skillet with a lid and let it sit for 2-3 minutes off the heat until the cheese melts into a gooey, delicious topping.
  • Serve the Creamy Tomato Beef Rigatoni hot, garnished with fresh basil leaves. This final touch adds a burst of color and fresh herbal flavor that complements the rich sauce beautifully.

Equipment

  • Large Pot
  • Large skillet or sauté pan
  • Wooden spoon or spatula
  • Colander
  • Measuring Cups and Spoons
  • Knife and chopping board

Notes

  • For a vegetarian version, swap ground beef with cooked lentils or plant-based meat substitutes.
  • Use half-and-half instead of heavy cream and reduce mozzarella for a lower-fat option.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; freeze without basil for up to 2 months.