. Cook the Pasta:

• Bring a large pot of salted water to a boil and cook the rigatoni pasta according to package instructions, until al dente.
• Drain the pasta, reserving 1 cup of pasta water for the sauce. Set the pasta aside.

2. Cook the Savory Beef:

• While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
• Add the ground beef (or diced beef) and cook, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
• Add the chopped onion and minced garlic, and cook for another 2-3 minutes until softened and fragrant.
• Stir in the Italian seasoning, paprika, salt, and pepper. Adjust the seasoning to taste, then set the beef mixture aside.

3. Make the Garlic Butter Sauce:

• In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn the garlic.
• Slowly pour in the heavy cream and bring to a simmer. Allow the cream to simmer for 3-5 minutes until it thickens slightly.
• Stir in the Parmesan cheese and mozzarella cheese until smooth and creamy. Season with salt and pepper to taste.

4. Combine the Pasta and Beef:

• Add the cooked rigatoni to the skillet with the creamy garlic butter sauce, tossing to coat the pasta evenly.
• Add the savory beef mixture to the pasta and toss again until well combined. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach your desired consistency.

5. Serve:

• Serve the creamy cheesy rigatoni with savory beef immediately, garnished with fresh parsley if desired.
• Enjoy!