| Prep Time: | 55 mins |
| Cook Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 7 |
Nutrition Facts (per serving)
| Calories | 630 |
| Fat | 39g |
| Carbs | 39g |
| Protein | 31g |
Nutrition Facts
Servings Per Recipe 7
Calories 630
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 19g | 97% |
| Cholesterol 123mg | 41% |
| Sodium 1190mg | 52% |
| Total Carbohydrate 39g | 14% |
| Dietary Fiber 4g | 13% |
| Total Sugars 11g | |
| Protein 31g | 62% |
| Vitamin C 8mg | 9% |
| Calcium 279mg | 21% |
| Iron 4mg | 21% |
| Potassium 882mg | 19% |
The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.
** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.
(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.
Read More Recipe:- Crispy Buffalo Chicken Sandwiches
Ingredients
- 1 pound rigatoni pasta
- tablespoon olive oil
- 2 teaspoons butter
- 1 small onion, diced
- 1 cup sliced mushrooms
- half pound 93% lean floor pork
- half pound hot Italian sausage
- 4 cloves garlic, minced
- 1 half teaspoons Calabrian chili paste, or to flavor
- 1 (10 ounce) can diced tomatoes with green chiles (together with RoTel® Original)
- 22 oz. Marinara sauce (along with Rao’s Homemade®)
- 1 ounce creme fraiche
- 1 cup fats-loose 1/2-and-1/2
- 1 cup heavy cream
- 8 ounces pearl mozzarella, damaged into pieces
- 1 tablespoon chopped sparkling parsley, or as needed
Directions
Preheat the oven to 375 stages F (one hundred ninety stages C).
Fill a huge pot with gently salted water and produce to a rolling boil. Stir in rigatoni and go back to a boil. Cook pasta exposed for 7 mins, stirring on occasion. Drain.
Meanwhile, upload olive oil and butter to a heavy cast iron or other ovenproof skillet. When butter is melted, upload onion to the skillet, and sauté till translucent, 3 to four minutes. Add mushrooms, and sauté until softened, about 3 mins.
Add beef and sausage. Cook, breaking up meat with a spatula, until browned and crumbly, 5 to 7 minutes.
Add garlic, Calabrian chile paste, and RoTel. Sauté for about 1 minute. Stir in marinara sauce. Stir in crème fraîche, half-and-1/2, and whipping cream. Fold in rigatoni until mixed; fold in 1/2 of mozzarella. Scatter final mozzarella on top of skillet.
Bake inside the preheated oven till bubbly, about 30 minutes. Scatter parsley over pinnacle. Serve without delay.
