Ingredients

• 1 pound rigatoni pasta
• 1 tablespoon olive oil
• 2 teaspoons butter
• 1 small onion
• 1 cup sliced mushrooms
• 0.5 pounds 93% lean ground beef
• 0.5 pounds hot Italian sausage
• 4 cloves garlic , minced
• 1.5 teaspoons Calabrian chili paste , or to taste
• 1 , 10 ounce
• 22 ounces marinara sauce
• 1 ounce creme fraiche
• 1 cup fat-free half-and-half
• 1 cup heavy cream
• 8 ounces mozzarella , broken into pieces
• 1 tablespoon parsley , or as needed

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni and return to a boil. Cook pasta uncovered for 7 minutes, stirring occasionally. Drain.
3. 3 Meanwhile, add olive oil and butter to a heavy cast iron or other ovenproof skillet. When butter is melted, add onion to the skillet, and sauté until translucent, 3 to 4 minutes. Add mushrooms, and sauté until softened, about 3 minutes.
4. 4 Add beef and sausage. Cook, breaking up meat with a spatula, until browned and crumbly, 5 to 7 minutes.
5. 5 Add garlic, Calabrian chile paste, and RoTel. Sauté for about 1 minute. Stir in marinara sauce. Stir in crème fraîche, half-and-half, and whipping cream. Fold in rigatoni until combined; fold in half of mozzarella. Scatter remaining mozzarella on top of skillet.
6. 6 Bake in the preheated oven until bubbly, about 30 minutes. Scatter parsley over top. Serve immediately.

Nutrition per serving