Why You’ll Love Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce Recipe

This dish offers all the comfort of a hearty pasta bake but comes together quickly and easily. The rigatoni’s ridges hold onto the creamy sauce beautifully, while the dual meats (ground beef + Italian sausage) bring depth and savory richness. The garlic‑butter sauce with melted mozzarella and Parmesan makes every bite ooze cheesy goodness. It’s perfect for feeding a group, pleasing picky eaters, or just treating yourself to something satisfying on a weeknight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound rigatoni pasta
- ½ pound ground beef
- ½ pound Italian sausage (casings removed)
- 1 large onion, chopped
- 5 cloves garlic, minced
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ¼ cup all‑purpose flour
- 3 cups whole milk
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Cajun seasoning
- 1 tablespoon Italian seasoning
- 1 teaspoon smoked paprika

Directions

Bring a large pot of salted water to a boil. Add the rigatoni and cook until just al dente (about 12 minutes). Drain well and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium‑high heat. Add the ground beef and Italian sausage, breaking them up with a spoon. Sauté until browned and fully cooked, then drain off any excess fat.
Add the chopped onion to the skillet. Cook until softened and golden (about 5 minutes). Stir in the minced garlic and cook for an additional minute, just until fragrant.
Mix in the squeezed, thawed spinach and cook another 1‑2 minutes, until the spinach is warmed through.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour to make a smooth roux and cook, stirring, for 1 minute.
Gradually whisk in the milk and chicken broth. Bring to a gentle simmer, stirring constantly, and cook for 5‑7 minutes or until thickened. Lower the heat and stir in the heavy cream, grated Parmesan, shredded mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper. Whisk until the cheeses are melted and the sauce is smooth and creamy.
Pour the creamy sauce over the skillet mixture of meats, veggies, and pasta. Toss gently to coat every piece of rigatoni with that luscious sauce.
Serve immediately, optionally garnished with extra Parmesan or chopped parsley for a fresh pop of color and flavor.

Servings and timing

Serves: 6 people
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Variations

Use spicy Italian sausage instead of mild for more heat.
Swap the frozen spinach for fresh spinach (about 6 cups, chopped and sautéed) if you’d like.
For a vegetarian version, omit the meat and replace with sautéed mushrooms, bell peppers or eggplant.
Use a different pasta shape like penne or ziti — just choose one with ridges to hold the sauce.
Add a broiled topping: after combining everything, sprinkle extra mozzarella on top and broil briefly until golden and bubbly.

Storage/Reheating

Store leftover pasta in an airtight container in the refrigerator for up to 4 days. To freeze, portion into suitable containers and freeze for up to 2 months. To reheat: from the fridge – cover and warm in a 350 °F oven (about 175 °C) until hot, or microwave individual servings until heated through. If reheating from frozen, thaw overnight in the fridge first. When reheating, add a splash of milk or cream to revive the sauce’s creaminess.

FAQs

What if I don’t have rigatoni — can I use a different pasta shape?

Yes — you can use ziti, penne, or any pasta with ridges or shape that holds sauce well. The key is choosing something that gives the creamy sauce something to cling to.

Can I substitute fresh spinach for frozen?

Absolutely. Use approximately 6 cups of fresh chopped spinach, sauté it until wilted with the onion and garlic, then proceed with the recipe as directed.

How spicy is this dish?

It has a mild kick from the Cajun seasoning. If you prefer mild, reduce or omit the Cajun seasoning altogether and adjust to taste.

Can I make this ahead of time?

Yes — you can assemble everything up to the sautéed vegetable and meat step, toss in the pasta, then cover and refrigerate for up to 24 hours. When ready to serve, warm the sauce, combine, and bake or stir‑through until hot.

Can I freeze leftovers, and will the texture change?

Yes you can freeze leftovers. The sauce may thicken and the pasta soften a bit — when reheating, add a little milk or cream to refresh the texture so it doesn’t become too dry.

What if I don’t have heavy cream — can I use a substitute?

You can try using additional whole milk or half‑and‑half, but the sauce may be slightly less rich and creamy. Heavy cream helps give that luxurious texture.

Can I make this gluten‑free?

Yes — choose a gluten‑free pasta and substitute a gluten‑free flour blend for the all‑purpose flour when making the roux. Ensure your sausage and seasonings are gluten‑free as well.

What side dishes go well with this pasta?

A crisp green salad with a lemon vinaigrette helps cut through the richness. Garlic bread or cheesy focaccia also pair superbly to soak up the sauce.

How do I get a crispy cheese topping?

After combining the pasta, meat, sauce and vegetables, sprinkle extra mozzarella on top and briefly broil (watch carefully) until the cheese is bubbly and golden. It gives a nice crust and texture contrast.

Is there a vegetarian version of this dish?

Yes — omit the ground beef and sausage, and replace with hearty vegetables like mushrooms, zucchini, bell peppers, or eggplant. Sauté them until golden, then proceed with the sauce and pasta as instructed.

Conclusion

This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce recipe brings indulgent comfort to your dinner table without needing hours in the kitchen. With a creamy cheese sauce, flavorful meats, and pasta designed to hold every bit of sauce, it’s a satisfying meal that’s sure to become a go‑to. Whether you’re cooking for your family, prepping for leftovers, or treating yourself, this recipe delivers big on flavor and ease.

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce