Description
This Velveeta Beef Rigatoni Pasta is a comforting and delicious dish featuring tender rigatoni pasta tossed in a creamy, cheesy sauce made with Velveeta cheese and ground beef. Enhanced with Italian seasoning, garlic, and onion, this quick and easy recipe is perfect for a satisfying weeknight dinner for the whole family.
Ingredients
Scale
Pasta
- 1 lb rigatoni pasta
Beef Mixture
- 1 lb ground beef
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
Cheesy Cream Sauce
- 2 cups Velveeta cheese, cubed
- 1 cup milk
- 1/2 cup heavy cream
Garnish
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add rigatoni pasta and cook according to the package instructions until al dente. Drain the pasta and set aside.
- Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Cook the beef: Add the ground beef to the skillet. Season with salt, pepper, and Italian seasoning. Cook, stirring occasionally, until the beef is browned and cooked through, about 6-8 minutes. Drain excess fat if necessary.
- Make the cheese sauce: Reduce heat to low. Add the cubed Velveeta cheese, milk, and heavy cream to the beef mixture. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
- Combine pasta and sauce: Add the cooked rigatoni to the skillet with the cheesy beef sauce. Toss thoroughly to ensure all the pasta is evenly coated with the sauce.
- Heat through: Cook the combined mixture for an additional 2-3 minutes over low heat to allow flavors to meld and the dish to heat evenly.
- Garnish and serve: Remove from heat. Garnish with freshly chopped parsley if desired, then serve warm for a comforting meal.
Notes
- For a lighter version, substitute half-and-half for heavy cream or use reduced-fat Velveeta.
- Adding some crushed red pepper flakes can give a spicy kick if desired.
- Freshly grated Parmesan can be sprinkled on top for extra flavor.
- Leftovers keep well in the refrigerator for up to 3 days; reheat gently on the stovetop or microwave adding a splash of milk if needed.
- To make it gluten-free, use gluten-free rigatoni pasta instead of regular pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
