Creamy Ricotta Tomato Beef Rigatoni Recipe – Easy Dinner

Introduction

This Creamy Ricotta Tomato Beef Rigatoni is the ultimate cozy pasta dinner! Tender rigatoni is tossed in a rich, creamy tomato sauce with seasoned ground beef, garlic, Italian herbs, and plenty of melted mozzarella. Dollops of creamy whole-milk ricotta add an extra layer of richness, making every bite incredibly satisfying. It’s hearty, cheesy, and perfect for a comforting family dinner or weekend meal.

Ingredients

• 1½ lbs ground beef
• 12 oz rigatoni pasta
• ½ cup reserved pasta water
• 4 tbsp butter
• 1 small yellow onion, finely diced
• 6 garlic cloves, minced
• 1 can (15 oz) tomato sauce
• 1 can (14 oz) diced tomatoes, drained
• 1 tbsp Italian seasoning
• 1 tsp smoked paprika
• ½ tsp red pepper flakes
• Salt and black pepper, to taste
• 1 cup heavy cream
• 3 oz cream cheese, softened
• 1 cup whole-milk ricotta, for dolloping
• 1½ cups shredded mozzarella, divided, with ½ cup reserved for topping

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the rigatoni according to the package directions until al dente. Before draining, reserve ½ cup of pasta water. Drain the pasta and set aside.
2. Brown the beef:
   Heat a large skillet or Dutch oven over medium-high heat. Add the ground beef and cook until browned and no longer pink, breaking it apart with a spoon as it cooks. Drain excess grease if needed.
3. Sauté the aromatics:
   Add the butter and diced onion to the beef. Cook for about 3–4 minutes, until the onion softens. Add the minced garlic and cook for another 30–60 seconds, until fragrant.
4. Build the tomato sauce:
   Stir in the tomato sauce, drained diced tomatoes, Italian seasoning, smoked paprika, and red pepper flakes. Season with salt and black pepper to taste. Let the sauce simmer for about 5–7 minutes, allowing the flavors to blend.
5. Make it creamy:
   Reduce the heat to low. Stir in the heavy cream and softened cream cheese until the cream cheese melts completely and the sauce becomes smooth and creamy.
6. Add the pasta:
   Add the cooked rigatoni to the sauce and gently toss until every piece is coated. If the sauce is too thick, gradually stir in some of the reserved pasta water until you reach your desired consistency.
7. Add the cheese:
   Stir in 1 cup of shredded mozzarella, allowing it to melt into the creamy sauce.
8. Add ricotta:
   Gently dollop the ricotta over the pasta and lightly fold it in, leaving some creamy pockets of ricotta throughout the dish.
9. Top and finish:
   Transfer the pasta to an oven-safe baking dish if desired. Sprinkle the remaining ½ cup mozzarella over the top. Broil for 2–4 minutes, watching closely, until the cheese is melted and lightly golden. Alternatively, simply cover the skillet for a few minutes until the mozzarella melts.
10. Serve:
    Garnish with fresh parsley or basil if desired and serve hot with garlic bread or a crisp green salad.

Conclusion

This Creamy Ricotta Tomato Beef Rigatoni brings together everything you want in a comforting pasta dish—savory ground beef, a rich tomato cream sauce, tender rigatoni, melty mozzarella, and creamy pockets of ricotta.  It’s easy enough for a weeknight dinner but delicious enough to serve when you’re entertaining. One bite and this cheesy, hearty pasta is sure to become a family favorite!