The Ultimate 30-Minute Creamy Parmesan Beef with Rigatoni

Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes | Servings: 4

Key Takeaways

• Restaurant-quality pasta ready in just 30 minutes
• One-pot technique minimizes cleanup and maximizes flavor
• Perfectly seasoned beef and creamy sauce creates the ultimate comfort food
• Versatile recipe that works with multiple protein and pasta substitutions

The Perfect Weeknight Pasta Solution

Ever stared into your refrigerator wondering how to transform ground beef into something extraordinary? This Creamy Parmesan Beef with Rigatoni recipe is your answer.

This 30-minute meal combines perfectly seasoned ground beef with al dente rigatoni, all coated in a rich, velvety parmesan sauce. It’s the ideal balance of comfort and elegance.

Whether you’re feeding picky eaters or impressing dinner guests, this pasta dish delivers restaurant-quality results without the hassle. The creamy parmesan beef pairs perfectly with the substantial rigatoni tubes that catch every bit of the savory sauce.

Let’s get cooking!

Nutrition Information

Nutrient	Amount per Serving
Calories	620
Protein	35g
Carbohydrates	58g
Fat	28g
Saturated Fat	14g
Fiber	3g
Sodium	680mg
Sugar	4g

Equipment & Ingredients

Kitchen Tools

Tool	Purpose
Large pot	For boiling pasta
Large skillet or Dutch oven	For cooking beef and sauce
Colander	For draining pasta
Measuring cups and spoons	For precise measurements
Wooden spoon	For stirring sauce
Chef’s knife	For chopping ingredients
Cutting board	For prep work
Cheese grater	For freshly grating Parmesan

Ingredients

Ingredient	Amount	Notes
Rigatoni pasta	1 pound (16 oz)	Any tubular pasta works
Ground beef	1 pound (80-85% lean)	Ground chuck preferred
Yellow onion	1 medium, diced	About 1 cup diced
Garlic	3 cloves, minced	Or 1½ teaspoons pre-minced
Heavy cream	1 cup	Room temperature is best
Parmesan cheese	1 cup, freshly grated	Plus extra for serving
Beef broth	½ cup	Low sodium recommended
Tomato paste	2 tablespoons	Adds richness and color
Italian seasoning	1 tablespoon	Or mix of oregano, basil, thyme
Red pepper flakes	¼ teaspoon (optional)	Adjust to taste
Olive oil	2 tablespoons	For sautéing
Salt	1 teaspoon, plus more for pasta water	Kosher salt preferred
Black pepper	½ teaspoon	Freshly ground
Fresh parsley	2 tablespoons, chopped	For garnish

Substitution Options

Can’t find or don’t have certain ingredients? Try these alternatives:

• Ground beef: Ground turkey, Italian sausage, or plant-based meat alternative
• Heavy cream: Half-and-half (for lighter option) or full-fat coconut milk (dairy-free)
• Rigatoni: Penne, ziti, or any pasta that can hold sauce well
• Parmesan: Pecorino Romano or Grana Padano
• Fresh garlic: ½ teaspoon garlic powder per clove
• Fresh onion: 1 tablespoon onion powder

Step-by-Step Instructions

Preparation Phase

1. Set up your workspace
   • Clear your countertop to have enough space to work
   • Place your cutting board in a stable position
   • Take out all equipment and arrange within easy reach
   • Wash your hands thoroughly with soap and water before handling food
2. Measure all ingredients
   • Take out all ingredients from refrigerator and pantry
   • Measure 2 tablespoons olive oil and set aside in a small bowl
   • Measure 1 tablespoon Italian seasoning into a small bowl or ramekin
   • Measure 2 tablespoons tomato paste and have ready
   • Measure ½ cup beef broth using a liquid measuring cup
   • Measure 1 cup heavy cream in a separate liquid measuring cup
   • Measure 1 teaspoon salt and ½ teaspoon black pepper
   • If using red pepper flakes, measure ¼ teaspoon into a small dish
3. Prepare fresh ingredients
   • For the onion:
     • Peel off the outer skin of the onion
     • Cut off both ends and slice in half from top to bottom
     • Place the cut side down on the cutting board for stability
     • Make vertical cuts about ¼-inch apart, not cutting all the way through
     • Make horizontal cuts perpendicular to your vertical cuts
     • Finally, slice across to create small, even diced pieces
     • You should have about 1 cup diced onion when finished
   • For the garlic:
     • Place each clove under the flat side of your knife
     • Press down firmly with the heel of your hand to crush slightly
     • This will make the peel easier to remove
     • Remove all peels and discard
     • Chop garlic roughly, then go back over it with your knife
     • Continue chopping until the pieces are very small (minced)
     • Keep minced garlic in a small pile on your cutting board
   • For the parsley:
     • Rinse under cold water and pat dry with paper towels
     • Remove leaves from stems
     • Gather leaves into a tight bunch
     • Use your chef’s knife to slice through the bunch repeatedly
     • Continue chopping until parsley is finely cut
     • Set aside for garnish
   • For the Parmesan:
     • If using a block of cheese, grate 1 cup using the small holes of a box grater
     • Grate a little extra (about ¼ cup) for garnishing the finished dish
     • Set grated cheese aside in a bowl
4. Prepare to boil pasta
   • Place your large pot on the stove
   • Fill with 4-5 quarts of cold water (about ¾ full)
   • Add 1 tablespoon of salt to the water
   • Turn heat to high
   • Place colander in the sink for draining pasta later

Cooking Phase

5. Start boiling the pasta
   • Once water reaches a rolling boil (large bubbles breaking the surface rapidly)
   • Add the 16 oz (1 pound) of rigatoni pasta
   • Stir immediately with a wooden spoon to prevent sticking
   • Set a timer for 10 minutes (or 1-2 minutes less than package directions for al dente)
   • Stir occasionally during cooking
   • Beginner’s tip: Test a piece of pasta 1-2 minutes before the timer ends. It should be tender but still slightly firm when bitten (al dente)
6. Begin the sauce while pasta cooks
   • Place your large skillet on another burner
   • Turn heat to medium-high
   • Add 2 tablespoons olive oil to the skillet
   • Allow oil to heat for about 30 seconds (it will shimmer slightly)
   • Beginner’s tip: To test if oil is hot enough, add a tiny piece of onion—it should sizzle immediately
7. Cook the onions
   • Add all of your diced onion to the hot skillet
   • Spread onions evenly across the pan with wooden spoon
   • Stir occasionally to prevent burning
   • Cook for 3-4 minutes until onions become translucent (slightly see-through)
   • They should soften but not brown too much
   • Beginner’s tip: If onions are browning too quickly, reduce heat to medium
8. Add the garlic
   • Add all of your minced garlic to the onions
   • Stir continuously for exactly 30 seconds
   • Important warning: Garlic burns very easily and will taste bitter if overcooked
   • You’ll know it’s ready when you can smell the fragrant garlic aroma
9. Cook the ground beef
   • Add the entire pound of ground beef to the skillet
   • Use your wooden spoon to break the meat into large chunks
   • Spread the meat evenly across the pan
   • Sprinkle with the measured 1 teaspoon salt and ½ teaspoon pepper
   • Add the 1 tablespoon Italian seasoning
   • Continue breaking the meat into smaller pieces with your spoon as it cooks
   • Cook for 5-7 minutes, stirring occasionally
   • The beef is done when no pink color remains and it’s browned throughout
   • Beginner’s tip: If there’s more than 1 tablespoon of fat in the pan, you can tilt the pan slightly and spoon off excess fat
10. Check your pasta
    • Around this time, your pasta timer may go off
    • Test a piece by carefully removing it with a spoon, letting it cool slightly
    • Bite into it to ensure it’s al dente (tender but still slightly firm)
    • If ready, turn off heat under the pasta pot
    • Before draining, use a measuring cup to scoop out ½ cup of the starchy pasta water
    • Set this pasta water aside in a cup or bowl
    • Drain pasta in your colander
    • Give the colander a gentle shake to remove excess water
    • Beginner’s tip: Do not rinse the pasta! The starch helps the sauce stick
11. Build the sauce base
    • Return to your beef mixture in the skillet
    • Add 2 tablespoons tomato paste
    • Stir continuously for 1 minute
    • The tomato paste should darken slightly as it caramelizes
    • Beginner’s tip: This step builds deep flavor, so don’t skip it!
12. Add liquids to the sauce
    • Pour in the ½ cup beef broth
    • Use your wooden spoon to scrape the bottom of the pan
    • This releases the browned bits (fond) that are full of flavor
    • Let the broth simmer for about 30 seconds
    • Reduce heat to medium-low
    • Slowly pour in the 1 cup of heavy cream while stirring
    • Beginner’s warning: Adding cream to a too-hot pan can cause it to separate
    • Stir gently but continuously to combine all ingredients
    • Allow mixture to come to a gentle simmer (small bubbles around the edges)
    • Important: Do not let the sauce boil after adding cream
13. Incorporate the cheese
    • Take the pan off the heat momentarily
    • Add ⅓ of the grated Parmesan cheese (about ⅓ cup)
    • Stir until melted and incorporated
    • Return to low heat and add another ⅓ of the cheese
    • Stir until melted
    • Add the final ⅓ of cheese and stir until completely melted
    • Beginner’s tip: Adding cheese gradually prevents clumping
    • If sauce seems too thick, add 1 tablespoon of the reserved pasta water at a time
    • If using red pepper flakes, add them now and stir to distribute
    • Taste the sauce and add more salt or pepper if needed
    • How to taste test safely: Use a clean spoon to take a small amount, transfer to another clean spoon to taste, then discard both spoons

Final Assembly

14. Combine pasta with sauce
    • Add the drained rigatoni pasta to the skillet with sauce
    • If your skillet isn’t large enough, you can return the pasta to its original pot and add the sauce instead
    • Using tongs or two large spoons, gently toss the pasta until every piece is coated with sauce
    • If the mixture seems too dry, add reserved pasta water, 1 tablespoon at a time
    • The pasta should be coated in a silky, clingy sauce
    • Let the pasta and sauce cook together for 1-2 minutes
    • This allows the pasta to absorb some of the flavor
15. Final adjustments
    • Turn off heat
    • Give the pasta one final gentle toss
    • Taste a piece of pasta with sauce
    • Make any final seasoning adjustments if needed
16. Serve the finished dish
    • Transfer the pasta to a large serving bowl or platter
    • Alternatively, portion directly onto individual plates
    • Sprinkle with the extra grated Parmesan cheese
    • Scatter the chopped fresh parsley over the top
    • Serve immediately while hot
    • Presentation tip: Twist a large fork in the pasta to create height on each plate

Troubleshooting

Common Issues and Solutions

Sauce is too thick:

• Add reserved pasta water, 1 tablespoon at a time
• Stir thoroughly after each addition
• Continue until the sauce reaches desired consistency (should coat the back of a spoon)

Sauce is too thin:

• Simmer on low heat for 2-3 minutes, stirring occasionally
• Add 1-2 tablespoons more Parmesan cheese
• Remember that sauce will thicken slightly as it cools

Beef turned out tough:

• The cooking temperature may have been too high
• Next time, cook beef more gently over medium heat
• Use 80-85% lean beef rather than leaner options
• Don’t overcook beyond the point when pink color disappears

Pasta is mushy:

• In the future, start checking pasta 2 minutes before package directions suggest
• Set a timer to avoid forgetting
• Pasta should offer slight resistance when bitten (al dente)
• Remember that pasta continues cooking slightly in the hot sauce

Sauce is separating or looks curdled:

• Lower heat immediately
• Remove pan from heat source
• Add a splash of pasta water and whisk vigorously
• Next time, ensure cream was at room temperature before adding
• Always add cream to a lower-temperature pan

Parmesan isn’t melting smoothly:

• Make sure you’re using real Parmesan cheese, not the shelf-stable pre-grated type
• Add cheese more gradually, allowing each addition to fully melt
• Remove pan from heat and let residual heat melt the cheese
• Grate cheese more finely next time

Variations & Substitutions

Make It Your Own

Veggie Boost:

• Add 1 cup sliced mushrooms when cooking onions
  • Clean mushrooms with a damp paper towel (don’t soak them)
  • Slice to about ¼-inch thickness
  • Cook until mushrooms release their moisture and turn golden
• Stir in 2 cups fresh spinach at the final stage
  • Wash spinach thoroughly and remove thick stems
  • Add after combining pasta with sauce
  • Toss until spinach wilts (about 1 minute)
• Mix in 1 cup cherry tomatoes, halved, just before serving
  • Cut each tomato in half through the equator
  • Add at the very end for fresh flavor and texture

Protein Swaps:

• Use ground chicken or turkey for a lighter version
  • Cook slightly longer to ensure it’s thoroughly cooked
  • Watch carefully as these can dry out more easily than beef
• Try Italian sausage (casings removed) for extra flavor
  • Remove casings by slicing lengthwise with a knife
  • The sausage may release more fat, so drain well
• Go meatless with plant-based ground meat alternative
  • Follow package directions for cooking times
  • You may need to add extra olive oil as plant-based options can be drier

Flavor Enhancers:

• Add ¼ cup sun-dried tomatoes, chopped
  • If packed in oil, drain and pat dry before chopping
  • Add with the garlic for maximum flavor infusion
• Mix in 2 tablespoons pesto to the finished dish
  • Stir in just before serving for a burst of basil flavor
  • Reduce salt if the pesto is already well-seasoned
• Stir in ½ cup roasted red peppers, diced
  • If jarred, drain and pat dry before dicing
  • Add when you combine the pasta and sauce

Allergy-Friendly Options:

• Use gluten-free pasta for celiac or gluten sensitivity
  • Cook according to package directions
  • Gluten-free pasta often needs more frequent stirring
• Replace heavy cream and cheese with dairy-free alternatives
  • Full-fat coconut milk works well in place of cream
  • Nutritional yeast or dairy-free parmesan substitute for cheese
• Adjust seasonings to accommodate sodium restrictions
  • Use no-salt beef broth
  • Reduce added salt and rely on herbs for flavor

Storage & Reheating

Keep It Fresh

Refrigerator Storage:

• Allow leftovers to cool completely (no more than 2 hours at room temperature)
• Transfer to airtight glass or plastic containers
• Seal containers with tight-fitting lids
• Label with contents and date
• Refrigerate for up to 3 days
• Food safety tip: Divide large amounts into smaller containers for faster cooling

Freezer Option:

• Cool completely before freezing
• Portion into freezer-safe containers or heavy-duty freezer bags
• Remove as much air as possible to prevent freezer burn
• Label with contents, date, and reheating instructions
• Freeze for up to 2 months
• Beginner’s tip: Freeze in individual portions for easier reheating

Reheating Methods:

1. Microwave:
   • Place a single portion in a microwave-safe bowl
   • Add 1 tablespoon water, milk, or broth to prevent drying
   • Cover loosely with a microwave-safe lid or paper towel
   • Heat on 70% power (medium) for 2 minutes
   • Stir thoroughly to distribute heat
   • Continue heating in 30-second intervals, stirring between each
   • Heat until internal temperature reaches 165°F
   • Let stand for 1 minute before eating
2. Stovetop:
   • Place leftover pasta in a skillet or saucepan
   • Add 2-3 tablespoons water, milk, or broth per serving
   • Cover with a lid
   • Heat over medium-low heat (never high heat)
   • Stir every minute to prevent sticking and ensure even heating
   • Heat for about 5-7 minutes until steaming hot throughout
   • If sauce seems broken or dry, add a splash of cream
   • Stir in a sprinkle of fresh Parmesan cheese to refresh flavor

Safety Notes & Tips

Kitchen Success Strategies

Food Safety:

• Wash hands for 20 seconds with soap before starting, after handling raw meat, and before serving
• Use separate cutting boards for meat and vegetables
• Ground beef should reach 160°F internal temperature for safety
  • Use a food thermometer to check if you’re unsure
• Don’t leave cream-based sauce at room temperature for more than 2 hours
• Refrigerate leftovers promptly (within 2 hours of cooking)

Technique Tips:

• Grate Parmesan fresh for best melting and flavor
  • Pre-grated cheese often contains anti-caking agents that prevent smooth melting
• Salt pasta water generously – it should taste like seawater
  • This is your only chance to season the pasta itself
• Reserve pasta water – it contains starch that helps emulsify and thicken your sauce
  • Always scoop some out before draining, even if you think you won’t need it
• Let ingredients come to room temperature (especially dairy) for smoother sauce
  • Take cream out of refrigerator 30 minutes before starting

Time-Saving Tricks:

• Prep all ingredients before starting to cook (mise en place)
  • Having everything ready means smoother cooking with less stress
• Use pre-minced garlic (1½ teaspoons equals 3 cloves) if you’re short on time
  • Fresh garlic offers better flavor, but jarred works in a pinch
• Pre-grated cheese works in a pinch, but buy a wedge and grate yourself for best results
  • Look for real Parmigiano-Reggiano for authentic flavor
• Chop extra onions and store in refrigerator for next day’s cooking

Perfect Pairing Suggestions:

• Serve with a simple green salad dressed with lemon vinaigrette
  • The brightness cuts through the rich sauce
• Add garlic bread for a complete meal
  • Slice Italian or French bread, spread with garlic butter, and toast
• For beverages, pair with a medium-bodied red wine like Chianti or Merlot
  • Non-alcoholic option: sparkling water with lemon

Reheating Warning:

• Cream-based sauces can separate when reheated too quickly or at high temperatures
• Always reheat on lower heat setting (70% power in microwave) for best results
• Stir frequently during reheating to help sauce stay together
• Add a splash of fresh cream when reheating to revive the sauce