Garlic Butter Beef Cheesy Rigatoni in Creamy Parmesan Sauce

Instructions

Step 1 Cook the rigatoni according to package instructions until al dente, then drain and set aside.
/n Step 2 In a large skillet, heat olive oil over medium heat and cook the ground beef until browned, then drain excess grease.
/n Step 3 Add diced onion and cook until softened, then stir in minced garlic and cook briefly.
/n Step 4 Stir in butter and let it melt into the beef mixture.
/n Step 5 Add Italian seasoning, salt, black pepper, and paprika, mixing well.
/n Step 6 Pour in the heavy cream and beef broth, stirring to combine.
/n Step 7 Add Parmesan cheese and mozzarella cheese, stirring until the sauce is smooth and creamy.
/n Step 8 Add the cooked rigatoni and toss until fully coated in the sauce.
/n Step 9 Let the mixture simmer for a few minutes until thickened.
/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 4 days. Reheat on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce. For longer storage, freeze for up to 2 months and thaw before reheating.