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Cheesy baked rigatoni with beef and Italian sausage in garlic butter sauce, topped with melted mozzarella in a white baking dish.
Linda

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

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Main Course
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

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

Equipment

  • Large pot
  • Large Skillet
  • Saucepan
  • Baking Dish

Method
 

  1. Boil salted water. Cook rigatoni until al dente (11–12 mins). Drain and set aside.
  2. In a skillet, brown ground beef and sausage in olive oil over medium-high heat. Drain fat.
  3. Add onions to the same pan, sauté until soft. Stir in garlic, then spinach, cook briefly.
  4. In a saucepan, melt butter and whisk in flour to create a roux. Cook 1 minute.
  5. Whisk in milk and broth. Simmer until thick, then add cream, cheeses, seasonings. Stir until smooth.
  6. Combine pasta, meat mix, and sauce in a baking dish. Mix gently.
  7. 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.