@cortemax010: #andreoliveiracy

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Monday 26 October 2026 09:56:47 GMT
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Ground Beef Rigatoni with Sun-Dried Tomato Parmesan Cream Ingredients: 1¼ pounds 90% lean ground beef 12 ounces dry rigatoni ½ cup oil-packed sun-dried tomatoes, drained and chopped 1 tablespoon oil from the sun-dried tomato jar 1 tablespoon unsalted butter 1 small yellow onion, finely diced 5 garlic cloves, minced 1 teaspoon Italian seasoning ½ teaspoon smoked paprika ½ teaspoon black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1 cup freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh basil or parsley ½ to 1 cup reserved pasta water, as needed Directions: Cook the rigatoni in well-salted water until al dente. Reserve about 1 cup of pasta water, then drain. Heat the sun-dried tomato oil and butter in a large skillet. Add the ground beef and onion and cook until the beef develops deep browned edges and the onion becomes tender. Stir in the garlic, chopped sun-dried tomatoes, Italian seasoning, smoked paprika, black pepper, red pepper flakes, and salt. Cook for about 1 minute. Reduce the heat and pour in the heavy cream and milk. Add the cream cheese and stir until the sauce becomes smooth and takes on a warm blush-orange color from the sun-dried tomatoes. Remove from heat and stir in mozzarella and Parmesan. Add the rigatoni and toss until the beef is distributed throughout and sauce fills every tube. Add pasta water only if needed and finish with basil or parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 760 per serving
Ground Beef Rigatoni with Sun-Dried Tomato Parmesan Cream Ingredients: 1¼ pounds 90% lean ground beef 12 ounces dry rigatoni ½ cup oil-packed sun-dried tomatoes, drained and chopped 1 tablespoon oil from the sun-dried tomato jar 1 tablespoon unsalted butter 1 small yellow onion, finely diced 5 garlic cloves, minced 1 teaspoon Italian seasoning ½ teaspoon smoked paprika ½ teaspoon black pepper ¼ teaspoon crushed red pepper flakes ½ teaspoon salt, or to taste 1 cup heavy cream ¾ cup whole milk 2 ounces cream cheese, softened 1 cup freshly shredded mozzarella ¾ cup freshly grated Parmesan 2 tablespoons chopped fresh basil or parsley ½ to 1 cup reserved pasta water, as needed Directions: Cook the rigatoni in well-salted water until al dente. Reserve about 1 cup of pasta water, then drain. Heat the sun-dried tomato oil and butter in a large skillet. Add the ground beef and onion and cook until the beef develops deep browned edges and the onion becomes tender. Stir in the garlic, chopped sun-dried tomatoes, Italian seasoning, smoked paprika, black pepper, red pepper flakes, and salt. Cook for about 1 minute. Reduce the heat and pour in the heavy cream and milk. Add the cream cheese and stir until the sauce becomes smooth and takes on a warm blush-orange color from the sun-dried tomatoes. Remove from heat and stir in mozzarella and Parmesan. Add the rigatoni and toss until the beef is distributed throughout and sauce fills every tube. Add pasta water only if needed and finish with basil or parsley. Cooking Time: 30 minutes | Servings: 6 | Calories: approximately 760 per serving

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