Creamy Baked Rigatoni with Beef and Sausage in Garlic Butter Sauce

This creamy baked rigatoni with beef and sausage in garlic butter sauce is the kind of dinner that makes people gather around the kitchen without being called. It’s hearty, rich, and baked until bubbly under a blanket of cheese — the perfect marriage of bold flavor and comfort. The garlic butter sauce adds depth, the Cajun spice adds warmth, and the rigatoni? It soaks up every drop like it was made for this. (learn more).

Whether you’re prepping a crowd-pleasing dinner or looking to make leftovers that taste even better the next day, this dish brings that homey, cooked-with-love vibe every time. Let’s get started — because once it’s in the oven, the smell alone will bring everyone running.

Ingredients for Creamy Baked Rigatoni

Here’s everything you’ll need to pull together this bubbling, savory masterpiece. No fancy techniques — just solid, flavorful ingredients that do the heavy lifting.

Pasta

• 1 lb (450 g) rigatoni – its ridges cling to sauce like a pro
• Salted water for boiling

Meat

• ½ lb ground beef
• ½ lb Italian sausage (casings removed)
  Optional swap: spicy sausage for heat, or turkey sausage to lighten things up

Vegetables & Aromatics

• 1 large yellow onion, chopped
• 5 cloves garlic, minced
• 10 oz frozen spinach – thawed and squeezed dry

Garlic Butter Cheese Sauce

• 2 Tbsp olive oil
• 4 Tbsp unsalted butter
• ¼ 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
• 1 tsp salt
• ½ tsp black pepper
• 2 Tbsp Cajun seasoning (adjust for heat)
• 1 Tbsp Italian seasoning
• 1 tsp smoked paprika

Pro Tip: Want a shortcut version? Use 2 cups of quality jarred Alfredo sauce, stirred in with the cheese and spices. It won’t be quite the same, but for a fast-track meal, it delivers.

FAQ – Can I use fresh spinach instead of frozen?

Absolutely. Just grab 5–6 cups of roughly chopped fresh spinach and sauté it with the onions until wilted. It’ll blend right in and taste amazing.

How to Make creamy baked rigatoni with beef and sausage in garlic butter sauce

This isn’t one of those complicated recipes with a dozen bowls and a stressful cleanup. It’s cozy cooking — the kind that builds flavor as you go and comes together in under an hour.

🔪 Step 1: Boil the Pasta

Bring a large pot of salted water to a boil. Cook the rigatoni until just al dente — about 11–12 minutes.
👉 Don’t overcook it — it’ll finish in the oven later.
Drain and set aside.

Step 2: Brown the Meats

In a large skillet over medium-high heat, warm 2 tablespoons of olive oil.
Add the ground beef and Italian sausage. Break up the meat with a spoon as it browns, cooking until there’s no pink left and edges get a little crispy.
Drain off excess fat — nobody wants a greasy sauce.

Step 3: Build the Veggie Base

Toss chopped onion into the same pan. Cook for 4–5 minutes until soft and slightly golden.
Add minced garlic and cook just until fragrant — about 1 minute (don’t let it burn).
Fold in the spinach and stir until just warmed through.

Step 4: Make the Garlic Butter Roux

In a separate saucepan, melt butter over medium heat.
Whisk in flour until it forms a paste. Cook for 1 minute, whisking constantly. This step kills the raw flour taste — don’t skip it. We’re using a mounted garlic butter technique that creates a silky, emulsified texture (see technique).

Step 5: Create the Creamy Sauce

Slowly pour in the milk and chicken broth, whisking as you go.
Bring to a gentle simmer, stirring constantly for about 6–8 minutes until thickened.
Lower heat and stir in the cream, Parmesan, mozzarella, Cajun seasoning, Italian herbs, paprika, salt, and pepper.
Keep stirring until it becomes silky and smooth. Smells amazing, doesn’t it?

Step 6: Combine Everything

Add your drained pasta and meat-veggie mix to a large baking dish or back to the skillet if it’s oven-safe.
Pour the cheese sauce over it all. Toss gently to coat everything without crushing the rigatoni. This dish draws inspiration from traditional Italian meat sauces like Genovese ragù, which also pair beautifully with rigatoni.

Step 7: Bake to Bubbly Goodness

Preheat your oven to 375°F (190°C).
Sprinkle extra mozzarella (optional… but highly encouraged).
Bake uncovered for 15–20 minutes, until bubbly and lightly golden on top.

FAQ – Can I skip the baking step?

Yes, you can! If you’re in a hurry, serve it straight from the skillet after tossing everything together. You’ll miss that baked cheese crust, but the flavor will still hit hard.

Make-Ahead, Storage & Reheating Tips

This dish isn’t just a weeknight win — it’s a smart meal prep secret weapon. It keeps well, reheats like a dream, and actually tastes richer the next day (thanks, garlic butter).

Make It Ahead

Want to prep ahead for guests or a crazy Tuesday?

• Assemble everything — pasta, meat, sauce — in your baking dish.
• Cover tightly with foil or wrap.
• Refrigerate up to 24 hours before baking.
  When ready to serve, bake at 375°F (190°C) for 25–30 minutes until hot and bubbly.

Pro move: Add a fresh layer of mozzarella before baking to restore the golden crust.

How to Store Leftovers

• Refrigerate in an airtight container for up to 4 days.
• Want to freeze it? Portion into airtight containers and freeze for up to 2 months.
• Label it — trust me, “mystery pasta block” isn’t fun to guess later.

Reheating Tips

• Oven (best method): Cover with foil, bake at 350°F for 20 minutes or until hot.
• Microwave (individual servings): Cover loosely with a damp paper towel and heat in 60-second bursts, stirring between.
• Pro trick: Add a splash of milk or cream before reheating to revive the sauce’s creaminess.

FAQ – Can I freeze this before baking?

Definitely. Just assemble it all, skip the baking, and freeze tightly wrapped. When you’re ready to eat, thaw in the fridge overnight and bake as directed — or slightly longer if still cold.

Flavor Swaps & Ingredient Variations

You know how every family has their own take on “that one pasta dish”? This is yours now — and here’s how to twist it into whatever your pantry, mood, or dinner guest requires.

Protein Tweaks

• No beef? Use all Italian sausage (mild or spicy).
• Poultry lovers: Sub in turkey sausage or ground chicken.
• Meat-free: Go vegetarian with sautéed mushrooms, zucchini, or even roasted eggplant.

Cheese Options

• Mozzarella + Parmesan = classic, but don’t stop there.
• Add a handful of fontina, provolone, or even sharp cheddar for a bold bite.
• Love tang? Drop in dollops of ricotta before baking. Or try something herby and creamy like we do in our Easy Boursin Cheese Pasta Recipe.

Herbs & Heat

• Want it spicier? Use hot Italian sausage or double the Cajun seasoning.
• Swap in red pepper flakes for targeted heat.
• Add fresh basil or oregano at the end for brightness.

Sauce Shortcuts

• Out of time? Use a jar of Alfredo sauce, zhuzhed up with extra garlic, Cajun spice, and cheese.
• No cream on hand? Add more broth and a touch of cream cheese to mimic that silky finish.

Remember: recipes aren’t rules. They’re jumping-off points. Go where your cravings lead you.

FAQ – Can I make this gluten-free?

Yes! Use gluten-free rigatoni (brown rice or lentil-based ones work well) and swap the flour in the roux for a GF blend or cornstarch slurry. Keep the sauce stirring so it stays smooth.

What to Serve with Creamy Baked Rigatoni

You’ve got a bubbling dish of rigatoni that smells like heaven — now what goes alongside it? Keep the vibe relaxed and satisfying with these no-fuss, high-impact pairings.

If garlic butter is your thing, don’t miss our Chicken Scampi with Garlic Parmesan Rice — a skillet favorite with similar rich and zesty notes.

Fresh, Crunchy Greens

• A simple arugula salad with lemon vinaigrette balances the richness.
• Or try a classic Caesar with extra garlic (to echo the pasta’s depth).
• Bonus points for shaved fennel, cherry tomatoes, or radicchio to cut through the creaminess.

Bread to Mop It All Up

• Garlic bread is a given — crisp, buttery edges, soft inside.
• Upgrade to cheesy focaccia or a rustic sourdough loaf.
• Not above store-bought rolls? Neither are we. Warm them and call it a win.

Drinks That Fit the Mood

• Chianti or a full-bodied red (like Zinfandel) pairs beautifully with beef and garlic.
• Prefer non-alcoholic? Try sparkling Italian soda (blood orange or grapefruit) for a sweet, citrusy lift.
• Iced herbal tea or sparkling water with lemon does the job if you’re keeping it clean.

A Gentle Finish

• Lemon sorbet resets your palate after all that cheesy richness.
• Tiramisu or panna cotta if you want to stay on-theme with Italian indulgence.
• Or just grab that pint of gelato in the freezer and call it dessert.

FAQ – Can I serve this as a main for guests?

Absolutely. It’s a dinner party stunner — rich, hearty, and make-ahead friendly. Pair it with a salad, some warm bread, and a bottle of red. You’re done. No one will leave hungry.

Frequently Asked Questions (FAQs)

Ultimate Creamy Baked Rigatoni with Beef & Sausage in Garlic Butter Sauce

Linda

This rich, comforting pasta bake features rigatoni tossed with ground beef, Italian sausage, and spinach in a luscious garlic butter cheese sauce. Baked to perfection, it’s ideal for family dinners or special occasions. Flavor-packed, cozy, and ultra-satisfying.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Italian-American

Servings 6 bowls

Calories 620 kcal

Equipment

• Large pot
• Large Skillet
• Saucepan
• Baking Dish

Ingredients

  

Pasta

• 1 lb rigatoni
• Salted water for boiling

Meat

• 0.5 lb ground beef
• 0.5 lb Italian sausage casings removed

Vegetables & Aromatics

• 1 large yellow onion chopped
• 5 cloves garlic minced
• 10 oz frozen spinach thawed and squeezed dry

Garlic Butter Cheese Sauce

• 2 Tbsp olive oil
• 4 Tbsp unsalted butter
• 0.25 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
• 1 tsp salt
• 0.5 tsp black pepper
• 2 Tbsp Cajun seasoning adjust to taste
• 1 Tbsp Italian seasoning
• 1 tsp smoked paprika

Instructions

 

• Boil salted water. Cook rigatoni until al dente (11–12 mins). Drain and set aside.
• In a skillet, brown ground beef and sausage in olive oil over medium-high heat. Drain fat.
• Add onions to the same pan, sauté until soft. Stir in garlic, then spinach, cook briefly.
• In a saucepan, melt butter and whisk in flour to create a roux. Cook 1 minute.
• Whisk in milk and broth. Simmer until thick, then add cream, cheeses, seasonings. Stir until smooth.
• Combine pasta, meat mix, and sauce in a baking dish. Mix gently.
• Top with extra mozzarella and bake at 375°F (190°C) for 15–20 mins until golden and bubbly.

Notes

Squeeze spinach well to avoid watery sauce. Can be assembled ahead and baked just before serving. For a spicy kick, swap in hot Italian sausage.

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Conclusion: When Rigatoni Becomes a Ritual

Here’s the thing — it’s not just pasta. When you’ve had a long day, or you’re cooking for someone you love, or you just need something that feels like a win… this creamy baked rigatoni with beef and sausage in garlic butter sauce hits every note.

It’s rich without being fussy, nostalgic without being old-school. The kind of dish that fills the kitchen with the smell of browned butter, bubbling cheese, and good intentions. And somehow — no matter how many times you make it — that first bite still surprises you.

So whether it’s dinner for six or leftovers for one, this is your comfort food classic now. Make it once, and you’ll know why it sticks.

Hungry for more pasta inspiration? Check out our Easy Barilla Lasagna Recipe — it’s another baked classic full of hearty flavor and creamy layers.