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Cheesy Sausage Rigatoni

Cheesy Sausage Rigatoni

Discover the ultimate comfort food with this Cheesy Sausage Rigatoni recipe packed with savory meats and a creamy garlic butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 people
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound rigatoni pasta
  • 1 pound ground beef
  • 1 pound Italian sausage casings removed
  • 1 large onion chopped
  • 4 cloves garlic minced
  • 10 ounces frozen spinach thawed and squeezed dry
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • ½ cup all-purpose flour
  • 3 cups whole milk
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons Cajun seasoning
  • 1 tablespoon Italian seasoning
  • 1 teaspoon smoked paprika
  • to taste salt
  • to taste black pepper

Equipment

  • Large Pot
  • Whisk
  • Skillet
  • Saucepan
  • Colander

Method
 

  1. Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 12 minutes. Drain and set aside.
  2. In a large skillet, heat the olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking them up as they cook, until browned and drained of excess fat.
  3. Add the chopped onion to the skillet and sauté for about 5 minutes until soft. Stir in the minced garlic and cook for another minute. Add the spinach and cook until warmed through.
  4. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute. Gradually add the milk and chicken broth, stirring constantly until the sauce thickens, about 5 to 7 minutes.
  5. Reduce the heat to low and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, smoked paprika, salt, and pepper.
  6. Add the cooked rigatoni and meat-spinach mixture to the sauce. Toss gently until everything is coated and heated through. Serve hot with extra Parmesan if desired.

Nutrition

Calories: 600kcalCarbohydrates: 60gProtein: 30gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 15IUVitamin C: 10mgCalcium: 25mgIron: 15mg

Notes

For a creamier sauce, use full-fat dairy products. They emulsify better for a richer texture.
Don't skip squeezing the spinach dry; excess water can make the sauce watery.
To make it spicier, add a pinch of red pepper flakes to the sauce.
Leftovers can be stored in an airtight container for up to 3 days. Reheat with a splash of milk or cream to revive the sauce.
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