Preparation

• Start by bringing a large pot of salted water to a boil. Cook the rigatoni until it’s al dente—check the package for cooking times. Reserve about half a cup of pasta water before draining.
• In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
• Add the diced onion and sauté until it becomes soft and translucent.
• Add in the ground beef, breaking it up as it cooks until it’s completely browned.
• Season the beef with Italian seasoning, garlic powder, onion powder, smoked paprika, red pepper flakes, salt, and black pepper. Stir to combine.
• Drain excess fat if needed, then push the beef to one side and add remaining butter. Add the minced garlic and sauté for about 30 seconds.
• Pour in heavy cream and let it come to a gentle simmer.
• Stir in cream cheese and processed cheese until melted and smooth.
• Gradually add mozzarella and parmesan cheese, stirring until creamy.
• Toss in the cooked rigatoni, ensuring every piece gets coated with sauce. Use reserved pasta water to adjust thickness as needed.
• Let the dish rest for a few minutes, then garnish with fresh parsley before serving.