Craving something rich, hearty, and unapologetically cheesy? This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce might just be your ultimate comfort food fix. Picture this: layers of bubbling mozzarella, savory sausage and beef crumbles, tender rigatoni, and garlicky butter sauce with just the right kick. It’s the kind of pasta bake that gets rave reviews at the dinner table and tastes even better the next day.

This dish blends rustic Italian flavor with modern indulgence. The beef and sausage combo brings a bold depth, while the garlic butter weaves through each bite, adding richness without overwhelming. Melted cheese pulls everything together into one beautiful, bubbling bake. Whether you’re cooking for guests or just satisfying your cravings, this rigatoni delivers.

Preparation Phase & Tools to Use

To get this pasta bake just right, you’ll want to set yourself up with the proper equipment:

Large Skillet or Sauté Pan: Essential for browning the beef and sausage evenly.
Large Pot: For boiling rigatoni until perfectly al dente.
Colander: To quickly drain your pasta without overcooking.
Mixing Bowl: Helps toss the ingredients with sauce and cheese uniformly.
Baking Dish (9×13 recommended): Where everything comes together to bake into golden, bubbly goodness.
Wooden Spoon or Silicone Spatula: Great for stirring sauces without scratching your pans.
Cheese Grater: If you’re using fresh mozzarella or Parmesan, a grater makes all the difference.

Each tool contributes to the seamless layering and texture this dish deserves. Don’t skip the skillet-to-oven transition—it’s what makes the flavors meld and the cheese golden to perfection.

Ingredients for the Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Rigatoni Pasta: Its large tubes hold sauce beautifully and bake without turning mushy.
Ground Beef: Adds richness and hearty texture.
Italian Sausage: Infuses the dish with bold spices and savory depth.
Fresh Garlic: A key component in the butter sauce—aromatic and deeply flavorful.
Butter: Forms the base of the silky garlic sauce.
Heavy Cream: Adds richness and creaminess to balance the bold meats.
Mozzarella Cheese: Melts beautifully and gives that gooey, cheesy pull.
Parmesan Cheese: Adds a nutty, salty sharpness that rounds out the dish.
Spinach (optional): Adds a bit of greenery and mild bitterness for balance.
Salt and Pepper: For seasoning every component properly.
Fresh Parsley: Finishing herb that adds freshness and color.

How To Make the Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Step 1: Brown the Meats

Heat your skillet over medium-high. Add ground beef and Italian sausage. Cook until fully browned and crumbly, about 7-8 minutes. Drain excess fat and set aside.

Step 2: Boil the Pasta

Cook the rigatoni in salted boiling water until just al dente. Drain and set aside—don’t overcook it, as it will bake more in the oven.

Step 3: Make the Garlic Butter Sauce

In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Pour in the cream, bring to a simmer, and stir in Parmesan. Season with salt and pepper.

Step 4: Combine Everything

In a large mixing bowl, toss together the cooked pasta, meat mixture, garlic butter sauce, and half the mozzarella. If using spinach, stir it in here.

Step 5: Assemble and Bake

Preheat oven to 375°F (190°C). Transfer the pasta mixture to a greased 9×13 baking dish. Top with remaining mozzarella and a sprinkle of parsley. Bake uncovered for 20-25 minutes, or until golden and bubbly.

Serving and Storing This Cheesy Pasta Bake

Serve this dish hot and straight from the oven. It pairs well with garlic bread or a crisp Caesar salad. For storing, let it cool completely and cover tightly with foil or transfer to an airtight container. Refrigerate for up to 4 days or freeze portions for up to 2 months. To reheat, warm in the oven covered with foil to retain moisture, or microwave in short intervals.

Frequently Asked Questions

Can I use a different pasta shape?

Yes! Penne, ziti, or even fusilli work well. Just avoid delicate shapes that can break down easily.

Can I substitute the Italian sausage?

Absolutely. Turkey sausage, chorizo, or even plant-based crumbles are all good options depending on your taste.

What cheese melts best for this?

Low-moisture mozzarella gives you those perfect cheesy pulls, but provolone or fontina can be lovely additions.

Can I make this ahead of time?

Yes. Assemble it, cover, and refrigerate for up to 24 hours. Bake just before serving.

What’s a good vegetarian alternative?

Omit the meats and use sautéed mushrooms, spinach, and roasted bell peppers for a flavorful veg version.

Want More Pasta Bake Ideas?

You might also like the Delicious Beef Bowtie Pasta, where creamy sauce coats every bite. Or dig into Garlic Sausage Alfredo Rigatoni, another baked beauty with bold garlic notes.

Feeling adventurous? The Buffalo Chicken Lasagna adds a spicy, tangy twist to baked pasta. Or cozy up with Wendy’s Chili Recipe, a meaty and comforting classic.

For more delicious meals and new pasta bakes each week, don’t miss my Pinterest board: LadyPlate on Pinterest

Pin and Tell Me How Yours Turned Out

You can save this to your pasta board for later. Just click the Pin button.

If you give this rigatoni a try, I want to hear about it! Did you switch up the cheeses? Add mushrooms? Drop a comment below—I love seeing how your kitchen takes it to the next level.

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Author: Julia Koch
Total Time: 45 minutes
Yield: 6–8 servings

Print Recipe

Description

This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is a rich, crowd-pleasing pasta bake layered with savory meats, creamy garlic butter sauce, and gooey melted cheese. It’s perfect for cozy family dinners or making ahead for busy weeknights.

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

2. In a large skillet, cook ground beef and Italian sausage over medium-high heat until browned. Drain fat and set aside.

3. Cook rigatoni in salted boiling water until al dente. Drain and set aside.

4. In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute.

5. Stir in heavy cream, bring to a gentle simmer, and add grated Parmesan. Season with salt and pepper. Simmer until slightly thickened.

6. In a large bowl, combine cooked pasta, meat mixture, garlic butter sauce, 1 cup mozzarella, and spinach if using. Mix well.

7. Pour mixture into the baking dish. Top with remaining mozzarella and sprinkle with parsley.

8. Bake uncovered for 20–25 minutes or until cheese is golden and bubbly.

9. Let rest for 5 minutes before serving.

Notes

Use freshly grated cheese for optimal melt and flavor—pre-shredded cheese often contains anti-caking agents that hinder melting.

Don’t overcook the rigatoni; it should be just al dente since it will bake further.

For extra flavor, mix a teaspoon of Italian seasoning into the garlic butter sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Pasta Bake
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 large portion
Calories: 710
Sugar: 2
Sodium: 860
Fat: 48
Saturated Fat: 25
Unsaturated Fat: 18
Trans Fat: 1
Carbohydrates: 38
Fiber: 2
Protein: 35
Cholesterol: 130

Keywords: Cheesy Rigatoni, Garlic Butter Pasta, Beef and Sausage Bake