Instructions
Step 1 Cook rigatoni pasta according to package instructions until al dente, then drain and set aside.
/n Step 2 Heat olive oil in a large skillet over medium heat.
/n Step 3 Add ground beef and cook until browned, breaking it apart as it cooks.
/n Step 4 Stir in minced garlic, Italian seasoning, salt, pepper, and paprika, and cook for 1 minute.
/n Step 5 Reduce heat to medium-low and pour in heavy cream and milk, stirring to combine.
/n Step 6 Add cream cheese, mozzarella, and Parmesan cheese, stirring until melted and smooth.
/n Step 7 Season the sauce with garlic powder, onion powder, and crushed red pepper flakes if using.
/n Step 8 Add cooked rigatoni to the sauce and toss until fully coated.
/n Step 9 Simmer for 2–3 minutes to thicken slightly.
/n Step 10 Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet over low heat with a splash of milk or cream to maintain the sauce’s creaminess.
Microwave in short intervals, stirring between each, until heated through.
Freezing is not recommended as the creamy sauce may separate.
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