Cheesy Beef & Pepper Rigatoni Recipe
If you’re in the mood for bold, comforting flavors with a gooey cheese pull in every bite, look no further than Cheesy Beef & Pepper Rigatoni. This crowd-pleasing pasta skillet weaves together juicy ground beef, sweet and colorful bell peppers, and three types of melty cheese—creating an irresistible blend of hearty, creamy, and just the right amount of tangy. Whether it’s a weeknight dinner or a cozy gathering with friends, Cheesy Beef & Pepper Rigatoni delivers all the joy of classic Italian-American comfort food with just a single skillet and a handful of pantry staples.
Ingredients You’ll Need
There’s something magical about how a few simple ingredients transform into such a cozy, flavorful dish. Each element in Cheesy Beef & Pepper Rigatoni brings its unique character, from the rich beef to the sharp cheddar and vibrant peppers—every bite is designed to satisfy.
- 12 ounces rigatoni pasta: Tubular, ridged rigatoni catches all that cheesy sauce in every bite, so no flavor goes missing.
- 1 tablespoon olive oil: Adds a bit of fruitiness, helps brown the beef, and ensures everything cooks up beautifully.
- 1 pound ground beef: Provides savory depth and hearty protein; you can use lean or regular depending on your preference.
- 1 small yellow onion, diced: Lends sweetness and aroma as it sautés with the beef.
- 2 cloves garlic, minced: Essential for a deliciously fragrant base—fresh garlic makes all the difference here.
- 1 red bell pepper, diced: Brings a hint of sweetness and gorgeous color to brighten the skillet.
- 1 green bell pepper, diced: A touch earthier and more robust than its red counterpart for perfect flavor balance.
- 1 teaspoon Italian seasoning: An herb blend that infuses the dish with classic Italian flavors—think oregano, basil, and thyme.
- ½ teaspoon salt: Enhances all the other flavors without overpowering the sauce.
- ¼ teaspoon black pepper: Adds just the right amount of warmth and subtle spice.
- 1 can (15 ounces) tomato sauce: Gives the rigatoni a saucy, tangy foundation that ties everything together.
- ½ cup beef broth: Deepens the savory notes and keeps everything perfectly saucy.
- 1 cup shredded mozzarella cheese: Delivers that irresistible stretch and mild, creamy flavor.
- ½ cup shredded cheddar cheese: Brings a little sharpness and golden color to the cheesy blend.
- ¼ cup grated Parmesan cheese: Adds a salty, nutty accent right at the end for a touch of luxury.
- Chopped fresh parsley, for garnish (optional): Fresh and vibrant, parsley adds color and a pop of herby brightness when sprinkled just before serving.
How to Make Cheesy Beef & Pepper Rigatoni
Step 1: Cook the Rigatoni
Start by bringing a large pot of salted water to a boil. Add the rigatoni and cook just until al dente, following the package instructions. Don’t forget to reserve about half a cup of pasta water before draining—this will help loosen your sauce and cling to the pasta for that perfect creamy finish.
Step 2: Sauté Beef and Vegetables
While your pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the ground beef, breaking it up with the back of a spoon, and cook until beautifully browned. If there’s excess fat, quickly drain it. Toss in your diced onion, garlic, red bell pepper, and green bell pepper, then sauté everything for about 5 to 6 minutes, or until the onions are translucent and the peppers are perfectly tender.
Step 3: Build the Cheesy Beef & Pepper Rigatoni Sauce
Sprinkle the mixture with Italian seasoning, salt, and black pepper for that punch of flavor. Pour in the tomato sauce and beef broth, then bring the entire skillet to a gentle simmer. Let it bubble away for about 5 to 7 minutes—this is where all the layers meld together and the sauce thickens.
Step 4: Combine Pasta and Cheese
Add your drained rigatoni right into the skillet with the sauce. Splash in a little of the reserved pasta water if the mixture looks thick, then stir in half of the mozzarella and cheddar cheeses. Mix everything together until the cheeses melt and start to coat the rigatoni, making every noodle deliciously creamy.
Step 5: Finish with Extra Cheese and Serve
Scatter the remaining mozzarella and cheddar over the top, then finish with the grated Parmesan. Cover the pan with a lid (or foil, if your pan doesn’t have one) and reduce the heat to low for another 3 to 4 minutes, just until the cheese melts into gooey perfection. A sprinkle of fresh parsley adds a final burst of color and herby aroma to your Cheesy Beef & Pepper Rigatoni!
How to Serve Cheesy Beef & Pepper Rigatoni
Garnishes
For a fresh, vibrant look, sprinkle your Cheesy Beef & Pepper Rigatoni with chopped fresh parsley just before serving. If you love a little heat, a pinch of red pepper flakes can give your plate a playful kick. Don’t forget an extra dusting of grated Parmesan for those who crave a nutty, salty finish!
Side Dishes
Cheesy Beef & Pepper Rigatoni pairs wonderfully with simple sides—think crusty garlic bread to mop up every last bit of sauce, a crisp Caesar salad for contrast, or roasted broccoli for added color and crunch. These easy additions turn dinner into a truly special (and satisfying) spread.
Creative Ways to Present
For a fun twist, try serving Cheesy Beef & Pepper Rigatoni in individual oven-safe bowls, then broil for a minute to get extra bubbly, browned cheese on top. Hosting a party? Spoon the pasta into mini ramekins for personal servings—so everyone gets their own cheesy masterpiece!
Make Ahead and Storage
Storing Leftovers
Once cooled, Cheesy Beef & Pepper Rigatoni stores beautifully in an airtight container in the refrigerator for up to three days. The flavors only get deeper and more savory overnight, making it a dream for next-day lunches or easy grab-and-go dinners.
Freezing
To freeze, let the pasta cool completely, then package in freezer-safe containers or zip-top bags for up to two months. Try to freeze in individual portions for the ultimate convenience—it’s perfect for busy nights when you need cozy comfort in a flash.
Reheating
Reheat refrigerated leftovers in the microwave, stirring halfway through, or warm gently in a skillet on the stove with a splash of beef broth or water to revive the creamy texture. If reheating from frozen, thaw overnight in the fridge first for the best results, then proceed as above.
FAQs
Can I swap out the ground beef for something else?
Absolutely! Try ground turkey for a lighter twist or use Italian sausage for extra spice and depth. Vegetarian? Substitute with plant-based crumbles, mushrooms, or just load up the peppers and onions for a hearty, meat-free version of Cheesy Beef & Pepper Rigatoni.
Is there a way to make this dish spicier?
Definitely—just stir in some crushed red pepper flakes when you add the seasonings, or sauté a diced jalapeño along with your bell peppers for a zesty kick that wakes up the whole skillet.
What kind of cheese works best if I don’t have mozzarella or cheddar?
Feel free to get creative with cheese! Monterey Jack melts beautifully and brings a mild flavor, while provolone adds a bit of smokiness. Mixing in a touch of fontina or asiago also works wonders for that trademark cheese pull.
Can I make Cheesy Beef & Pepper Rigatoni gluten-free?
Yes! Simply swap your regular rigatoni for a gluten-free variety, available at most grocery stores. Double-check that your beef broth and tomato sauce are gluten-free as well, and you’re set for a delicious gluten-free feast.
How many people does this recipe serve?
This comforting pan of Cheesy Beef & Pepper Rigatoni makes about six generous servings, perfect for family dinners or meal prep for the week. If you have a bigger crowd, doubling the recipe is a breeze!
Final Thoughts
Comfort food doesn’t get much better—or simpler—than Cheesy Beef & Pepper Rigatoni. It’s the kind of dish you’ll want to return to again and again, whether you’re hosting friends or treating yourself to a weeknight treat. Give it a try, and see just how quickly it wins a spot in your own recipe collection!
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Cheesy Beef & Pepper Rigatoni Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Cheesy Beef & Pepper Rigatoni is a comforting and flavorful pasta dish that the whole family will love. Tender rigatoni pasta is coated in a rich tomato and beef sauce, studded with colorful bell peppers, and topped with a trio of melted cheeses for the ultimate indulgence.
Ingredients
Pasta:
- 12 ounces rigatoni pasta
Beef Mixture:
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- ½ cup beef broth
Cheese:
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
Garnish:
- Chopped fresh parsley for garnish (optional)
Instructions
- Cook Pasta: Cook rigatoni according to package directions until al dente. Reserve ½ cup pasta water, then drain and set aside.
- Prepare Beef Mixture: In a large skillet, heat olive oil over medium-high heat. Brown ground beef, add onion, garlic, and bell peppers. Sauté until vegetables are tender.
- Add Seasonings: Stir in Italian seasoning, salt, and pepper. Pour in tomato sauce and beef broth. Simmer for 5–7 minutes.
- Combine: Add cooked pasta and a splash of reserved pasta water if needed. Stir in half of the mozzarella and cheddar cheeses until melted.
- Finish: Sprinkle remaining cheeses and Parmesan on top. Cover and cook until cheese melts. Garnish with parsley before serving.
Notes
- You can swap ground beef for ground turkey or Italian sausage.
- Add red pepper flakes for a spicier version.
- This dish reheats well and is great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 510
- Sugar: 6g
- Sodium: 620mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 85mg
