Start by cooking your rigatoni according to the package directions. While the pasta cooks, brown the beef in a large skillet over medium heat. Once the beef is cooked through, remove it from the skillet and set it aside. In the same skillet, sauté the onion and garlic until they’re softened and fragrant.

Next, add the cream of mushroom soup, beef broth, and ranch seasoning mix (if using). Stir until everything is well combined and the soup has warmed through. Now, it’s time to add in the Velveeta cheese. Stir constantly until the cheese has melted into a smooth, creamy sauce. Return the beef to the skillet, add the sour cream, and mix everything together until it’s evenly coated. Let it simmer for a few minutes to combine all the flavors.

Once the rigatoni is done, drain it and toss it with the creamy beef mixture. Season with salt and pepper to taste, and garnish with a sprinkle of fresh parsley if desired. Serve hot and enjoy the creamy, cheesy goodness!