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Creamy Rigatoni with Ground Beef, Italian Sausage & Spinach Recipe

Creamy Rigatoni with Ground Beef, Italian Sausage & Spinach Recipe
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★★★★★

5 from 12 reviews

This Creamy Rigatoni with Ground Beef, Italian Sausage, and Spinach is a hearty and comforting pasta dish perfect for a satisfying dinner. The rich heavy cream sauce blended with mozzarella and Parmesan cheeses coats tender rigatoni, while savory ground beef and spicy Italian sausage add robust flavor. Fresh spinach adds a touch of color and nutrition, making this an indulgent yet balanced meal.

Ingredients

Scale

Protein

  • 1 lb ground beef
  • ½ lb Italian sausage, casings removed

Pasta & Dairy

  • 20 oz rigatoni
  • 1½ cups mozzarella, shredded
  • ½ cup Parmesan, grated
  • 1½ cups heavy cream
  • 3 tbsp butter

Vegetables & Herbs

  • 2 cups fresh spinach
  • 5 cloves garlic, minced
  • Fresh parsley, for garnish

Spices & Seasonings

  • 1 tsp Cajun seasoning
  • 1 tsp Italian seasoning
  • Salt and black pepper, to taste

Instructions

  1. Cook the Rigatoni: Bring a large pot of salted water to a boil. Add the rigatoni and cook until tender but still firm to the bite (al dente), about 10-12 minutes. Before draining, reserve about 1 cup of pasta water. Drain and set aside.
  2. Brown the Meat: Heat a large skillet over medium-high heat. Add ground beef and Italian sausage, breaking the meat into chunky pieces as it cooks. Cook until browned and no longer pink. Season with Italian seasoning, salt, and black pepper. Drain excess fat and remove meat from skillet, setting it aside.
  3. Sauté Garlic: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant but not browned.
  4. Simmer the Cream: Pour in the heavy cream and let it simmer gently for 4 to 5 minutes, stirring occasionally, until it starts to thicken slightly.
  5. Add Cheese: Stir in shredded mozzarella and grated Parmesan until the sauce turns smooth, glossy, and creamy.
  6. Wilt the Spinach: Add fresh spinach and stir until it softens and wilts into the sauce, about 2-3 minutes.
  7. Combine Meat and Season: Return the browned beef and sausage to the skillet with the sauce. Sprinkle in Cajun seasoning and stir to evenly combine all ingredients.
  8. Toss with Rigatoni: Add the cooked rigatoni to the skillet. Gently toss everything until pasta is fully coated with the creamy sauce. If the sauce is too thick, add reserved pasta water a little at a time to reach desired consistency.
  9. Serve: Serve the creamy rigatoni hot, garnished with chopped fresh parsley and additional Parmesan cheese if desired. Enjoy immediately.

Notes

  • For a spicier kick, increase the Cajun seasoning or add a pinch of red pepper flakes.
  • Use low-fat or half-and-half cream for a lighter version, though the sauce will be less rich.
  • Fresh spinach can be substituted with kale or Swiss chard for a different leafy green.
  • Reserved pasta water helps loosen the sauce if it thickens too much when combined with the pasta.
  • Make sure to drain excess fat from the meat to keep the sauce from becoming greasy.
  • Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently with a splash of cream or milk.

Nutrition

Keywords: creamy rigatoni, ground beef pasta, Italian sausage recipe, spinach pasta, comfort food pasta, creamy pasta sauce

Find it online: https://maicook.com/creamy-rigatoni-with-ground-beef-italian-sausage-and-spinach-recipe/