Rigatoni with Beef and Zucchini Ragu in Creamy Tomato Sauce

Looking for a way to sneak more vegetables into your dinner? This rigatoni with beef and zucchini ragù is the perfect solution. Grated zucchini melts into a savory, Italian-seasoned tomato sauce, adding nutrients without altering the classic flavor you crave.

The creamy ragù coats each piece of rigatoni beautifully and a sprinkle of Parmesan cheese finishes the dish. It’s a quick, satisfying meal that comes together in just 25 minutes-ideal for busy weeknights.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1.5 ounce Tomato PasteView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add rigatoni and cook until al dente, 9-11 minutes. Reserve 1 cup of pasta water, then drain.
2. Meanwhile, wash and dry produce. Halve, peel and finely dice the shallot. Peel and mince the garlic. Grate the zucchini on the large holes of a box grater.
3. Place the grated zucchini in a clean kitchen towel and squeeze tightly over the sink to remove excess liquid. Alternatively, press in a fine-mesh strainer.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add ground beef, shallot, Italian seasoning, salt and pepper. Cook, breaking up the meat, until browned, 3-5 minutes.
5. Add tomato paste and cook, stirring, until well combined, 1-2 minutes. Stir in zucchini, garlic and salt. Cook until zucchini is tender, 2-3 minutes.
6. Stir in cream cheese, stock concentrate, ½ cup reserved pasta water and sugar. Simmer until sauce thickens slightly, 1-2 minutes. Season with salt and pepper.
7. Reduce heat to medium-low. Add drained rigatoni, half the Parmesan and butter. Stir until combined. Add more pasta water if needed for a creamy sauce.
8. Divide pasta among plates, top with remaining Parmesan and serve.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like penne or fusilli works well in this recipe.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave.

Can I substitute ground turkey for beef?

Absolutely. Ground turkey is a great lean alternative; just adjust cooking time as needed.