Creamy Rigatoni with Ground Beef, Italian Sausage & Spinach

Instructions

Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve 1/2 cup pasta water, then drain and set aside. /n
Step 2: Heat olive oil in a large skillet over medium heat. Add ground beef and Italian sausage, cooking until browned and fully cooked. Drain excess grease if needed. /n
Step 3: Add diced onion and cook until softened, about 3–4 minutes. Stir in minced garlic and cook for 1 minute until fragrant. /n
Step 4: Pour in marinara sauce and bring to a simmer. Stir in heavy cream and cream cheese until smooth and creamy. /n
Step 5: Add Italian seasoning, salt, black pepper, and red pepper flakes. Mix well. /n
Step 6: Stir in fresh spinach and cook until wilted. /n
Step 7: Add cooked rigatoni to the sauce, tossing to coat. Use reserved pasta water as needed to loosen the sauce. /n
Step 8: Sprinkle mozzarella and Parmesan cheese over the top, cover, and let melt for 2–3 minutes. /n
Step 9: Garnish with fresh parsley and serve warm.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave with a splash of milk or cream to maintain the sauce’s creamy consistency. This dish can also be frozen for up to 2 months; thaw overnight before reheating.