Beef and Zucchini Rigatoni with Creamy Tomato Sauce

Looking for a way to add more vegetables to your dinner without sacrificing flavor? This rigatoni with beef and zucchini ragù is the answer. By grating zucchini and simmering it into a savory tomato sauce, you get a creamy, hearty ragù that blends seamlessly with the beef. The mild zucchini melts into the sauce, making it an ideal way to sneak in some greens.

This dish comes together quickly, making it perfect for busy weeknights. Tossed with rigatoni and finished with a sprinkle of Parmesan, it’s a satisfying, produce-packed pasta dinner that the whole family will love.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook rigatoni according to package directions until al dente. Reserve 1/2 cup pasta water, then drain.
2. While pasta cooks, grate the zucchini using a box grater. Set aside.
3. Heat oil in a large skillet over medium-high heat. Add shallot and cook until softened, about 2 minutes. Add garlic and cook 30 seconds more.
4. Add ground beef to the skillet. Cook, breaking it up with a spoon, until browned, about 4-5 minutes. Season with salt and pepper.
5. Stir in Italian seasoning, tomato paste and beef stock concentrate. Cook for 1 minute, stirring constantly.
6. Add grated zucchini to the skillet. Cook, stirring occasionally, until zucchini releases its moisture and starts to soften, about 2-3 minutes.
7. Reduce heat to low. Add cream cheese and butter, stirring until melted and smooth. If the sauce seems thick, add a splash of reserved pasta water to reach desired consistency.
8. Toss the cooked rigatoni with the sauce. Serve topped with grated Parmesan cheese.

Recipe Tips

FAQ

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli or farfalle works well with this ragù.

Can I substitute the ground beef?

Ground turkey or chicken can be used instead, but the flavor will be milder. You may need to add a bit more Italian seasoning.

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, adding a splash of water if needed.