Cheeseburger Rigatoni: a 20-Minute Comfort Food Mash-Up

Imagine the best parts of a classic cheeseburger-juicy beef, melted cheddar, tangy ketchup-all tossed with hearty rigatoni pasta. That’s exactly what this quick skillet dinner delivers. In just 20 minutes, you’ll have a crowd-pleasing meal that feels like a nostalgic trip to a diner, but made right in your own kitchen.

This recipe combines ground beef, cream cheese and beef stock concentrate for a rich, savory sauce that clings to every piece of pasta. Topped with sharp cheddar and fresh scallions, it’s a fun, satisfying dish that both kids and adults will love. No complicated steps or hard-to-find ingredients-just simple, delicious comfort food.

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Ingredients

6 ounce Rigatoni PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

10 ounce Ground BeefView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the rigatoni and cook until al dente, about 9-11 minutes. Reserve 1/2 cup pasta water, then drain.
2. While the pasta cooks, heat 1 teaspoon cooking oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 4-6 minutes. Season with salt and pepper to taste.
3. Reduce heat to medium. Add the cream cheese, beef stock concentrate, ketchup and fry seasoning to the skillet. Stir until the cream cheese is melted and the sauce is smooth.
4. Add the drained rigatoni to the skillet along with 1/4 cup of the reserved pasta water. Toss to coat the pasta evenly, adding more pasta water if needed to loosen the sauce.
5. Remove from heat. Sprinkle the cheddar cheese over the top and stir gently until melted. Thinly slice the scallions and sprinkle over the dish. Serve immediately.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes! Any short pasta like penne, fusilli or shells works well. Adjust cooking time according to package directions.

How can I make this dish lighter?

Use lean ground beef (90% or higher) and reduced-fat cream cheese and cheddar. You can also swap the pasta for whole-wheat or legume-based pasta.

Can I prepare this ahead of time?

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of water to loosen the sauce.