Prep Time:55 mins
Cook Time:10 mins
Total Time:1 hr 5 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 7

Calories 630

% Daily Value *
Total Fat 39g50%
Saturated Fat 19g97%
Cholesterol 123mg41%
Sodium 1190mg52%
Total Carbohydrate 39g14%
Dietary Fiber 4g13%
Total Sugars 11g
Protein 31g62%
Vitamin C 8mg9%
Calcium 279mg21%
Iron 4mg21%
Potassium 882mg19%

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.

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  1. 1 pound rigatoni pasta
  2. tablespoon olive oil
  3. 2 teaspoons butter
  4. 1 small onion, diced
  5. 1 cup sliced mushrooms
  6. half pound 93% lean floor pork
  7. half pound hot Italian sausage
  8. 4 cloves garlic, minced
  9. 1 half teaspoons Calabrian chili paste, or to flavor
  10. 1 (10 ounce) can diced tomatoes with green chiles (together with RoTel® Original)
  11. 22 oz. Marinara sauce (along with Rao’s Homemade®)
  12. 1 ounce creme fraiche
  13. 1 cup fats-loose 1/2-and-1/2
  14. 1 cup heavy cream
  15. 8 ounces pearl mozzarella, damaged into pieces
  16. 1 tablespoon chopped sparkling parsley, or as needed


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.