Description
A creamy and cheesy rigatoni pasta dish featuring savory ground beef, green bell peppers, and a rich blend of mozzarella and Parmesan cheeses, all simmered in a flavorful Italian-seasoned cream sauce. Perfect for a hearty and comforting meal ready in just 30 minutes.
Ingredients
Scale
Pasta
- 12 oz rigatoni pasta
Beef and Vegetables
- 1 lb ground beef
- 1 green bell pepper, diced
- 1 small onion, chopped
- 2 cloves garlic, minced
Cheese and Sauce
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- 1 tsp Italian seasoning
- Salt and pepper to taste
Other
- 2 tbsp olive oil
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta: Bring a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente. Drain the pasta and set aside.
- Sauté beef & veggies: In a large skillet, heat olive oil over medium heat. Add ground beef, onion, and diced green bell pepper. Cook, stirring occasionally, until the beef is fully browned and the vegetables have softened. Add minced garlic and cook for an additional minute until fragrant.
- Make sauce: Stir heavy cream, Italian seasoning, salt, and pepper into the cooked beef and vegetable mixture. Allow the sauce to simmer gently for 2-3 minutes until it thickens slightly.
- Combine: Add shredded mozzarella and grated Parmesan cheeses to the skillet. Stir continuously until the cheeses melt completely and form a creamy sauce. Add the cooked rigatoni pasta to the skillet and toss everything together until the pasta is fully coated in the cheesy sauce.
- Serve: Transfer the cheesy beef and pepper rigatoni to plates or a serving dish. Garnish with freshly chopped parsley and an extra sprinkle of cracked black pepper if desired. Serve hot and enjoy your flavorful meal.
Notes
- For extra flavor, consider adding a pinch of red pepper flakes when sautéing the garlic.
- Use whole milk or half-and-half if you prefer a lighter sauce instead of heavy cream.
- Freshly grated cheeses melt better and provide better flavor than pre-shredded varieties.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of cream or milk to maintain sauce consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
