Description
This creamy rigatoni recipe features ground beef or Italian sausage simmered with rich marinara sauce, aromatic seasonings, and tender rigatoni pasta, all brought together with luscious Boursin garlic and herb cheese. Ready in just 30 minutes, it’s an easy one-pot meal perfect for a comforting weeknight dinner.
Ingredients
Scale
Meat and Aromatics
- 1 lb ground beef or Italian sausage
- 1 yellow onion, diced
- 3-4 garlic cloves, minced
Seasonings
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
Liquids and Base
- 24 oz jar of spaghetti sauce or marinara
- 4 cups chicken broth
Pasta and Cheese
- 1 lb rigatoni pasta
- 5 oz package of Garlic and Herb Boursin cheese
- Fresh grated parmesan, for serving
Garnish
- Dried or fresh parsley, for garnish
Instructions
- Brown the Meat and Sauté Aromatics: In a Dutch oven over medium heat, brown the ground beef or Italian sausage with the diced onion and minced garlic until the meat is fully cooked and the onion is softened. Drain any excess grease if necessary to avoid a greasy dish.
- Add Seasonings: Stir in the onion powder, garlic powder, and Italian seasoning to evenly coat the meat mixture, infusing it with additional flavor.
- Combine Sauce, Pasta, and Broth: Pour in the spaghetti sauce and chicken broth. Add the rigatoni pasta, stirring well to combine all ingredients uniformly. Increase heat to bring the mixture to a gentle boil.
- Simmer the Pasta: Cover the Dutch oven with a lid, reduce heat to a simmer, and cook for 20 minutes or until the rigatoni is al dente. Stir occasionally to prevent sticking.
- Melt in the Boursin Cheese: Remove the lid and stir in the Garlic and Herb Boursin cheese until it melts fully, creating a creamy and flavorful sauce coating the pasta.
- Adjust Seasonings: Taste the dish and season with salt and freshly ground black pepper as needed to enhance the flavors.
- Garnish and Serve: Sprinkle chopped fresh or dried parsley for color and freshness, then serve the creamy rigatoni with a generous topping of freshly grated parmesan cheese.
Notes
- You can substitute ground beef with Italian sausage for a spicier flavor or use all beef for a milder taste.
- Use low-sodium chicken broth if you want to control the salt content more precisely.
- The dish can be made vegetarian by substituting the meat with plant-based crumbles and using vegetable broth.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
- If the sauce thickens too much upon standing, add a splash of chicken broth or water when reheating.
