Ingredients:
1 lb (450g) ground beef
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz rigatoni pasta
1 cup beef broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 tablespoon Worcestershire sauce
Fresh parsley, chopped (for garnish)
Directions:
Cook the rigatoni pasta according to the package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks, about 5-7 minutes.
Add the minced garlic, Italian seasoning, salt, and pepper to the skillet, stirring for another 1-2 minutes, until the garlic becomes fragrant.
Pour in the beef broth and bring the mixture to a simmer. Let it cook for 3-4 minutes to reduce slightly.
Stir in the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, and Worcestershire sauce. Allow the sauce to simmer for 5 minutes, thickening up.
Add the cooked rigatoni pasta to the skillet and toss to coat in the creamy sauce.
Garnish with freshly chopped parsley and serve!
Cooking Time: 20 minutes | Servings: 4 | Calories: 550 kcal per serving
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