Cheesy Beef Italian Rigatoni (Print Version)
# Ingredients:
→ Pasta and Meat
01 -
1 pound rigatoni pasta
02 -
1/2 pound ground beef
03 -
1/2 pound Italian sausage, casings removed
→ Vegetables and Aromatics
04 -
1 large onion, chopped
05 -
5 cloves garlic, minced
06 -
10 ounces frozen spinach, thawed and squeezed dry
→ Fats and Oils
07 -
2 tablespoons olive oil
08 -
4 tablespoons unsalted butter
→ Liquids and Dairy
09 -
1/4 cup all-purpose flour
10 -
3 cups whole milk
11 -
1 cup chicken broth
12 -
1 cup heavy cream
13 -
1 cup grated Parmesan cheese
14 -
1 cup shredded mozzarella cheese
→ Seasonings
15 -
1 teaspoon salt
16 -
1/2 teaspoon black pepper
17 -
2 tablespoons Cajun seasoning
18 -
1 tablespoon Italian seasoning
19 -
1 teaspoon smoked paprika
# Instructions:
01 -
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 12 minutes. Drain and set aside.
02 -
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon as they cook. Sauté until browned and fully cooked. Drain the excess fat.
03 -
Add the chopped onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute. Mix in the spinach and cook until heated through.
04 -
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to form a roux.
05 -
Gradually add in the milk and chicken broth. Simmer until thickened, around 5-7 minutes, while stirring constantly.
06 -
Reduce heat to low and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Also season with salt and black pepper. Stir until the sauce is creamy and smooth.
07 -
Add the cooked rigatoni and meat & spinach mixture into the sauce. Toss gently until everything is fully coated. Serve with a sprinkle of Parmesan or parsley on top.