Cheesy Beef and Italian Sausage Rigatoni in Garlic Butter Sauce
Ingredients:
1 pound rigatoni pasta
1/2 pound ground beef
1/2 pound Italian sausage (casings removed)
1 large onion, chopped
5 cloves garlic, minced
10 ounces frozen spinach, thawed and squeezed dry
2 tablespoons olive oil
4 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
1 cup chicken broth
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Cajun seasoning
1 tablespoon Italian seasoning
1 teaspoon smoked paprika
Bring a large pot of salted water to a boil. Cook the rigatoni until al dente, about 12 minutes. Drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the ground beef and Italian sausage, breaking them up with a spoon as they cook. Sauté until browned and fully cooked. Drain the excess fat.
Add the chopped onion and cook for about 5 minutes until softened. Stir in the garlic and cook for 1 minute. Mix in the spinach and cook until heated through.
In a separate saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute to form a roux.
Gradually add in the milk and chicken broth. Simmer until its thickened, around 5-7 minutes, while stirring constantly.
Reduce heat to low and stir in the heavy cream, Parmesan, mozzarella, Cajun seasoning, Italian seasoning, and smoked paprika. Also season with salt and black pepper. Stir until the sauce is creamy and smooth.
Add the cooked rigatoni and meat & spinach mixture into the sauce. Toss gently until everything is fully coated.