Instructions
Step 1: Bring a large pot of salted water to a boil and cook the rigatoni according to package instructions until al dente. Drain and set aside.
Step 2: Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, breaking it apart as it cooks.
Step 3: Add minced garlic, Italian seasoning, salt, black pepper, and red pepper flakes to the beef. Stir and cook for 1–2 minutes until fragrant.
Step 4: Reduce heat to medium-low and add butter, allowing it to melt into the beef mixture.
Step 5: Pour in the heavy cream and stir well, letting it gently simmer for 3–4 minutes.
Step 6: Gradually add Parmesan, mozzarella, and provolone cheese, stirring continuously until the sauce is smooth and creamy.
Step 7: Add the cooked rigatoni to the skillet and toss until the pasta is fully coated in the sauce.
Step 8: Sprinkle paprika and chopped parsley over the top and mix lightly.
Step 9: Remove from heat and let sit for a couple of minutes before serving.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave, adding a splash of milk or cream to restore the sauce’s creamy consistency. Avoid overheating to prevent the cheese sauce from separating.
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