When I first made this Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce, I didn’t expect it to become such a household favorite. But the combination of rich, hearty meat and velvety garlic butter clinging to every bite of pasta just hits every craving perfectly. It’s one of those comforting dishes that feels like a warm hug, with gooey melted cheese pulling with each forkful and that irresistible aroma of garlic butter floating through the kitchen.

I love how this recipe takes classic ingredients and transforms them into something that feels like a restaurant-quality dish—without any of the stress. It’s deeply savory, super satisfying, and perfect for feeding a crowd or just treating yourself after a long day. The rigatoni holds the sauce beautifully, the sausage adds that signature Italian flavor, and the garlic butter? That’s what takes it completely over the top.

Why You’ll Love This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

This dish isn’t just another pasta recipe—it’s a bold, rich, cheesy, meat-lovers dream. You’ll love it because:

It’s bursting with flavor from both ground beef and spicy Italian sausage.
The garlic butter sauce is indulgent without being overly heavy.
It’s easy enough for a weeknight, but impressive enough for guests.
It reheats like a dream—leftovers might be even better.
That golden baked cheese layer? Absolutely irresistible.

What Kind of Pasta Works Best for Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce?

I always reach for rigatoni when making this dish because its ridged surface and hollow center are perfect for capturing every drop of that garlic butter sauce and melted cheese. Rigatoni is sturdy, holds up well under the weight of the meat and cheese, and has a satisfying bite that complements the rich flavors.

That said, you’re not stuck with rigatoni. Penne is a great alternative if that’s what you have on hand. Ziti works too, especially for baking. Even fusilli or rotini can add a fun twist by trapping more of the sauce in their spirals. Just be sure to pick a pasta shape that can hold its own in a hearty, sauce-heavy bake.

Options for Substitutions

Whether you’re working with what’s already in your kitchen or need to make some dietary swaps, this recipe is easy to adapt:

Beef and Sausage: You can use just one meat if you prefer—either all ground beef or all Italian sausage. Ground turkey or chicken also work for a leaner option.
Cheese: Mozzarella is my go-to for melty goodness, but feel free to mix in provolone, fontina, or even a bit of sharp cheddar for more depth.
Butter Sauce: Want to make it dairy-free? Swap out butter for olive oil and use a plant-based milk and cheese alternative.
Pasta: Gluten-free pasta works perfectly in this recipe, as long as it’s a sturdy shape.
Add-ins: Feel like sneaking in some veggies? Spinach, mushrooms, or zucchini blend seamlessly with the meat and sauce.

This dish is flexible, and a few thoughtful tweaks won’t take away from its comforting, crave-worthy core.

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

Each ingredient in this recipe plays a role in creating that indulgent, layered flavor that makes this dish unforgettable.

Rigatoni Pasta
This is the backbone of the dish—sturdy, ridged, and perfect for holding onto thick sauces and gooey cheese.
Ground Beef
Adds hearty, savory depth. The richness of the beef balances perfectly with the garlic butter and sausage.
Italian Sausage
Spicy or mild, depending on your preference. It brings in those unmistakable herbs and spices that elevate the flavor.
Garlic
The star of the sauce. Fresh garlic is sautéed in butter to infuse the dish with that bold, aromatic punch.
Butter
Melted into the sauce for a velvety texture and rich flavor that coats every bite of pasta.
Mozzarella Cheese
Melted and stretchy, it makes the dish ultra-comforting. A generous layer on top gives it that golden baked finish.
Parmesan Cheese
Adds sharp, salty complexity. A little sprinkled on top boosts the flavor of the entire dish.
Heavy Cream
Used to bring creaminess to the garlic butter sauce. It helps bind everything together and adds a luxurious texture.
Salt & Pepper
Seasoning is essential to balance all the bold ingredients and bring out their best.
Fresh Parsley (Optional)
A sprinkle at the end adds a pop of color and a little freshness to cut through the richness.

Step 1: Boil the Rigatoni

Start by bringing a large pot of salted water to a boil. Cook the rigatoni until it’s al dente—firm but not hard—since it’ll continue to cook in the oven. Drain and set aside, reserving about ½ cup of the pasta water in case the sauce needs thinning later.

Step 2: Cook the Meats

In a large skillet over medium heat, brown the ground beef and Italian sausage together. Break them apart with a spatula and cook until fully browned and no pink remains. Drain excess fat if necessary, but leave a bit for added flavor.

Step 3: Make the Garlic Butter Sauce

In the same skillet (or a clean one), melt the butter over medium heat. Add the minced garlic and sauté for 1–2 minutes, just until fragrant—don’t let it burn. Pour in the heavy cream and stir to combine, then let it simmer for a few minutes to thicken slightly. Season with salt and pepper to taste.

Step 4: Combine Pasta, Sauce, and Meat

Add the cooked rigatoni and browned meats into the garlic butter sauce. Toss everything together until the pasta is well coated and the meat is evenly distributed. If the sauce seems too thick, stir in a splash of the reserved pasta water.

Step 5: Layer with Cheese

Preheat your oven to 375°F (190°C). Transfer everything to a large baking dish. Sprinkle the mozzarella and parmesan cheeses generously over the top. For extra cheesy pull, you can layer some mozzarella within the pasta too.

Step 6: Bake Until Golden

Bake uncovered for about 20–25 minutes, or until the cheese is bubbly and golden on top. Let it rest for 5 minutes before serving—this helps everything set and makes it easier to scoop.

How Long to Cook Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

From start to finish, you’re looking at about 45–50 minutes total:

Boiling pasta: 8–10 minutes
Cooking meats and sauce: 15–20 minutes
Baking: 20–25 minutes

If you’re prepping ahead, you can assemble everything and refrigerate it, then bake for 30–35 minutes instead (to account for the chill).

Tips for Perfect Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce

Don’t overcook the pasta. It will continue cooking in the oven, so stop just before it’s fully done.
Use freshly shredded cheese. Pre-shredded cheese doesn’t melt as smoothly and can affect texture.
Deglaze the meat pan. If bits stick to the bottom, add a splash of pasta water or cream and stir—those browned bits pack flavor.
Let it rest before serving. This gives the cheese time to set slightly and prevents it from sliding off when you serve it.
Taste as you go. The meats are flavorful, but you may want to adjust salt levels depending on the sausage and cheese you use.
Mix up the cheese. For more complexity, try a blend of mozzarella, provolone, and parmesan.
Make it spicy. Add red pepper flakes or use hot Italian sausage for an extra kick.

Watch Out for These Mistakes While Cooking

Even a comfort dish like this can go off-track if you miss a few key steps. Here are some common pitfalls to avoid:

Overcooking the pasta: Remember, it continues baking in the oven. If it’s too soft from the start, it’ll turn mushy.
Skipping the pasta water: That reserved pasta water is your secret weapon for adjusting sauce consistency without diluting flavor.
Not draining the meat properly: Too much grease can overpower the butter sauce and make the dish feel heavy.
Burning the garlic: Garlic cooks fast—just a minute or two is enough. Burnt garlic gives a bitter taste that can ruin the sauce.
Overloading with cheese without layering: While cheese is amazing, too much dumped on top can turn into a thick, greasy layer. Mix some inside for even melting.
Forgetting to season in layers: Season each element (pasta water, meat, sauce) lightly to build flavor throughout.

What to Serve With Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce?

This rich, hearty pasta pairs best with lighter or refreshing sides to balance it out. Here are my favorite companions:

Simple Arugula Salad

The peppery bite of arugula with a lemon vinaigrette cuts through the richness beautifully.

Garlic Bread or Cheesy Breadsticks

Yes, more carbs. But who could say no to a crunchy, buttery bite alongside creamy pasta?

Roasted Broccoli

Adds texture and a little charred edge that complements the deep flavors of the dish.

Caprese Salad

Fresh mozzarella, tomatoes, and basil with a drizzle of balsamic is a cool contrast.

Cucumber and Red Onion Salad

Light, crunchy, and vinegar-based—refreshing and palate-cleansing.

A Glass of Red Wine

Something like a Chianti or Merlot enhances the sausage and cheese flavors.

Grapes or Fresh Fruit Platter

Yes, fruit! Especially helpful if you’re serving this at a dinner party—it resets the taste buds between bites.

Sparkling Water with Lemon

Keeps things light and helps balance the richness of the dish if you’re going non-alcoholic.

Storage Instructions

This Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce stores incredibly well, making it perfect for meal prep or leftovers. Here’s how to keep it tasting fresh:

Refrigerator: Let the dish cool completely, then store in an airtight container. It will keep for up to 4 days.
Freezer: For longer storage, portion the pasta into freezer-safe containers or wrap the entire baking dish tightly in foil and plastic wrap. It freezes beautifully for up to 2 months.
To Reheat: If frozen, thaw overnight in the fridge. Reheat in the oven at 350°F (175°C) for 20–25 minutes, or microwave individual portions until heated through. Add a splash of cream or water to refresh the sauce if needed.

Estimated Nutrition

Here’s an approximate breakdown per serving (based on 6 servings total). Keep in mind values can vary based on exact ingredients used:

Calories: 680
Protein: 33g
Carbohydrates: 45g
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Cholesterol: 120mg
Fiber: 3g
Sugar: 4g
Sodium: 890mg
Serving Size: About 1½ cups

This dish is indulgent, but every bite is worth it. For a lighter option, you can swap in leaner meat and cut down on cheese or cream.

Frequently Asked Questions

What kind of Italian sausage should I use—mild or spicy?

Both work well! Mild sausage gives a more balanced, traditional flavor, while spicy sausage adds a bit of heat that complements the creamy garlic butter sauce. Choose based on your spice preference.

Can I make this recipe ahead of time?

Yes, absolutely. You can assemble the entire dish, cover it, and refrigerate it up to 24 hours before baking. Just add 5–10 extra minutes to the baking time if it’s going straight from the fridge to the oven.

How can I make this dish lighter?

Use lean ground turkey or chicken instead of beef and sausage, cut the butter in half, and use a light cream or whole milk. You can also reduce the cheese or use low-fat versions.

Is it okay to use jarred garlic?

You can, but fresh garlic is highly recommended. Jarred garlic tends to have a milder flavor and sometimes a slight bitterness that won’t give the same punch as fresh minced cloves.

Can I skip the baking step?

Technically, yes—but you’ll miss out on that glorious bubbly, golden cheese layer. If you’re short on time, just mix everything in the skillet until heated through and cheese is melted.

What’s the best way to reheat leftovers?

Use the oven for the best texture—cover with foil and bake at 350°F (175°C) for about 20 minutes. The microwave works too; just add a splash of cream or water and cover loosely.

Can I add vegetables to this dish?

Absolutely! Try mixing in sautéed spinach, mushrooms, bell peppers, or even roasted zucchini for added texture and nutrition.

What if I don’t have heavy cream?

You can substitute with half-and-half, whole milk, or even a mix of cream cheese and milk for creaminess. Just be cautious of curdling if using lower-fat options—keep the heat low.

Conclusion

Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce is everything you want in a comfort meal: rich, cheesy, and packed with bold, savory flavor. It’s the kind of dish that makes you close your eyes with the first bite. Whether you’re cooking for family, impressing guests, or just treating yourself to something indulgent, this pasta brings it all to the table.

The best part? It’s flexible, beginner-friendly, and deeply satisfying. Once you try it, don’t be surprised if it becomes your go-to pasta bake. It’s that good.