Creamy Beef Rigatoni with Garlic Knots and Caesar Side Salad
🍽️ A satisfying, crowd-pleasing trio perfect for any catered occasion or hearty dinner!
Ingredients:
For the Rigatoni Pasta:
12 oz rigatoni pasta
1 lb ground beef
1/2 cup diced red bell pepper
3 cloves garlic, minced
1 cup heavy cream
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Salt & pepper to taste
Chopped parsley for garnish
For the Garlic Knots:
1 can refrigerated pizza dough or fresh dough
2 tbsp butter, melted
1 tsp garlic powder
1 tsp dried parsley
Pinch of salt
For the Caesar Salad:
Romaine lettuce, chopped
Sliced red onions
Croutons
Creamy Caesar dressing
Freshly cracked black pepper (optional)
Instructions:
Pasta:
Cook rigatoni until al dente; drain and set aside.
In a skillet, cook ground beef until browned. Add garlic and red pepper; sauté for 2–3 minutes.
Stir in heavy cream, mozzarella, Parmesan, salt, and pepper. Simmer until creamy and thickened.
Toss in the pasta until fully coated. Garnish with chopped parsley.
Garlic Knots:
Preheat oven to 375°F (190°C). Cut dough into strips, tie into knots.
Brush with melted butter mixed with garlic powder, parsley, and salt.
Bake for 12–15 minutes or until golden. Optional: brush with more garlic butter after baking.
Salad:
Combine lettuce, red onions, and croutons. Drizzle with Caesar dressing and gently toss.