Imen Dridi Bobby Flay Creamy Rigatoni is made with ground beef, Italian sausage, onion, garlic powder, tomato sauce, and heavy cream. This comforting Bobby Flay Creamy Rigatoni recipe creates a delicious dinner that takes about 1 hour 30 minutes to prepare and can serve up to 6 people.
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🧡 Why You’ll Love This Creamy Rigatoni Recipe
- Tasty Mix: The mix of ground beef, Italian sausage, and yummy spices makes a really flavorful meat sauce.
- Creamy Dish: The creamy white sauce, made with butter, cream, and Parmesan cheese, gives a rich creaminess to every bite.
- Just Right Pasta: Rigatoni pasta, cooked just right and mixed with pasta water, gives a satisfyingly tender but firm texture.
- Yummy Cheesy Top: Adding mozzarella cheese on top creates a golden, gooey crust that makes each serving extra cheesy and delicious.
🥩 Bobby Flay Creamy Rigatoni Ingredients
- 1 pound ground beef
- 1 pound ground Italian sausage
- 1 diced onion
- 1 teaspoon garlic powder
- 1 teaspoon black pepper
- ½ teaspoon red pepper flakes (adjust to taste)
- 2 cans (15 ounces each) tomato sauce
- 1 can (12 ounces) tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ cup butter
- 1 tablespoon all-purpose flour
- 16 ounces heavy cream
- 6 ounces shredded Parmesan cheese
- Salt and pepper, to taste
- ½ cup pasta water
- 16 ounces rigatoni pasta
- 2 cups shredded mozzarella cheese
🥘 How To Make Bobby Flay Creamy Rigatoni
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set it aside.
- In a large skillet over medium-high heat, cook the ground beef, Italian sausage, and diced onion until browned and cooked through. Drain any excess grease.
- Season the meat mixture with garlic powder, black pepper, red pepper flakes, oregano, and basil. Stir in the tomato sauce and tomato paste. Cover and let it simmer while stirring occasionally.
- In a separate medium saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux, then slowly pour in the heavy cream while whisking continuously.
- Add the shredded Parmesan cheese to the cream sauce and stir until melted and smooth. Season with salt and pepper to taste.
- Mix the reserved pasta water into the cheese sauce until well combined.
- Combine the cooked rigatoni with the creamy cheese sauce until evenly coated.
- Transfer the pasta mixture to the prepared baking dish. Spoon the meat sauce evenly over the pasta.
- Sprinkle the shredded mozzarella cheese on top of the meat sauce layer.
- Bake uncovered for about 20 minutes or until the cheese is melted and bubbly.
- Serve the Creamy Rigatoni hot, accompanied by garlic bread and a side salad.
💠Recipe Tips
- Change the spiciness by adding more or less red pepper flakes.
- Cook the pasta slightly firm so it doesn’t get too soft.
- Make the sauce thicker or thinner based on how you like it by adding more or less flour.
🥗 What To Serve With Creamy Rigatoni?
Serve Creamy Rigatoni with a fresh green salad tossed in a tangy vinaigrette for a refreshing contrast. Also, it goes well with garlic bread or toasted breadsticks to savor the delicious meat and white sauces.
🎚 How To Store Leftovers Creamy Rigatoni?
- In the Fridge: Put the leftover Creamy Rigatoni in a sealed container in the fridge for up to 3 days.
- In the Freezer: If you want to freeze it, use a freezer-safe container or bag and store it for up to 3 months.
🥵 How To Reheat Leftovers Creamy Rigatoni?
- In the Microwave: Put a serving of leftover Creamy Rigatoni in a microwave-safe dish, cover it with a damp paper towel, and heat it in 30-second bursts until it’s warm.
- On the Stovetop: Warm it gently in a saucepan on low heat, stirring occasionally to prevent sticking, until it’s heated through.
- In the Oven: Transfer the leftover Creamy Rigatoni to an oven-safe dish, cover it with foil, and bake it at 350°F (175°C) until it’s heated through, which should take about 15-20 minutes.
FAQs
Can I Make Creamy Rigatoni Ahead of Time?
Yes, you can make Creamy Rigatoni ahead of time. Just follow the recipe, then put it in a sealed container in the fridge for up to 2 days. Warm it gently on the stove or in the microwave before serving.
Can I Add Vegetables To The Sauce?
Definitely! You can add vegetables like bell peppers or mushrooms to the sauce for extra flavor and texture. Chop them finely and cook them with the onions until they’re soft before adding the ground beef and Italian sausage.
How Do I Adjust The Spiciness?
To adjust the spiciness of Creamy Rigatoni, change the amount of red pepper flakes and slap ya mama seasoning. Start with less than the recipe suggests, taste, and add more until it’s as spicy as you like.
Can I Use Ground Turkey Instead Of Ground Beef?
Yes, you can use ground turkey instead of ground beef. Just remember that turkey has less fat, so add a bit more oil or butter when cooking to keep it moist.
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Bobby Flay Creamy Rigatoni Nutrition Facts
- Calories: 1074kcal
- Carbohydrates: 60g
- Protein: 44g
- Fat: 74g
- Saturated Fat: 38g
- Trans Fat: 1g
- Cholesterol: 214mg
- Sodium: 1704mg
- Potassium: 1171mg
- Fiber: 5g
- Sugar: 12g
Bobby Flay Creamy Rigatoni
Description
Bobby Flay Creamy Rigatoni is made with ground beef, Italian sausage, onion, garlic powder, tomato sauce, and heavy cream. This comforting Bobby Flay Creamy Rigatoni recipe creates a delicious dinner that takes about 1 hour 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9 x 13-inch baking dish with non-stick cooking spray.
- Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve ½ cup of pasta water, then drain the pasta and set it aside.
- In a large skillet over medium-high heat, cook the ground beef, Italian sausage, and diced onion until browned and cooked through. Drain any excess grease.
- Season the meat mixture with garlic powder, black pepper, red pepper flakes, oregano, and basil. Stir in the tomato sauce and tomato paste. Cover and let it simmer while stirring occasionally.
- In a separate medium saucepan, melt the butter over medium-low heat. Whisk in the flour to make a roux, then slowly pour in the heavy cream while whisking continuously.
- Add the shredded Parmesan cheese to the cream sauce and stir until melted and smooth. Season with salt and pepper to taste.
- Mix the reserved pasta water into the cheese sauce until well combined.
- Combine the cooked rigatoni with the creamy cheese sauce until evenly coated.
- Transfer the pasta mixture to the prepared baking dish. Spoon the meat sauce evenly over the pasta.
- Sprinkle the shredded mozzarella cheese on top of the meat sauce layer.
- Bake uncovered for about 20 minutes or until the cheese is melted and bubbly.
- Serve the Creamy Rigatoni hot, accompanied by garlic bread and a side salad.
Notes
- Change the spiciness by adding more or less red pepper flakes.
- Cook the pasta slightly firm so it doesn’t get too soft.
- Make the sauce thicker or thinner based on how you like it by adding more or less flour.
