One-Pot Million Dollar Rigatoni Bake 🍝
Summary
Let’s get into the most delicious & perfect One Pot Million Dollar Rigatoni Bake. If you tried the One Pot Million Dollar spaghetti dish I uploaded onto my site a few days ago then when you try this you’re going to absolutely love it. From the delicious alfredo to the perfect meat sauce this dish is just absolutely amazing. The seasoning used makes this dish shine make sure you use the current amount of seasonings and other sauces! I made this dish for an easier way to make the million dollar spaghetti instead of having to wash a bunch of dishes it’s a lot easier! 🙂
The meat sauce came out so well in this pan, It just looks so delicious and y’all know I love using this pan for all my dishes. If you’re interested in using it for any of my future dishes it will be linked below in it’s own section!
It’s like a galaxy of alfredo sauce in that pan! Look how delicious it looks. Once you add it make sure you stir well!
Pre-Bake and then…
The beautiful, Post bake.
👝 How to Store Leftovers
Put into the fridge, and store in an Air-Tight container for 3-5 days.
🤔 Common Questions
It will change how it tastes but you are able to use it, I’d recommend only using it for the alfredo sauce.
In my recipe card it is linked or you can click here!
One Pot Million Dollar Rigatoni Bake 🍝
Equipment
Ingredients
- 1-1.5 lbs ground chuck
- 1 lb rigatoni
- 8-10 garlic cloves chopped
- 1 small onion chopped
- 1/2 a green bell pepper chopped
- 2 tbsp olive oil
- 28 oz can crushed tomatoes
- 2 cups heavy cream
- 1/2 cup pasta water
- 1 cup shredded cheddar cheese
- 5 oz fresh mozzarella slices ripped up
- 3 oz or 1/2 cup freshly grated parmesan
- 1 tbsp + 1 tsp tonys creole seasoning divided
- 2 tsp garlic powder & 2 tsp onion powder divided
- 1 tsp smoked paprika & 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes
- Pinch of sugar
- Salt & pepper to taste
- For garnish: Dried parsley flakes
Instructions
- In a pan with high sides, add olive oil, ground chuck, 1 tbsp Tonys, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp Italian seasoning, & 1/2 tsp crushed red. Break up the meat and add in the garlic, onion, green pepper, salt, & pepper. Sauté everything until the meat is browned.
- Boil the rigatoni pasta in salted water until al dente. (Set aside a 1/2 cup of pasta water).
- Once the meat is browned, mop up about half of the oil with a paper towel. Then add in the can of crushed tomatoes and give that a stir. Bring the pan to a boil, then lower it to a simmer, and let that simmer for 10-15 minutes.
- Then add in the sugar & pasta water. Bring the pan to a boil, once it comes to a boil add the heavy cream, parmesan, 1 tsp Tony’s, 1 tsp garlic powder, 1 tsp onion powder, & 1 tsp smoked paprika. Give that a stir, lower to a simmer, and let that simmer for 5-10 minutes.
- Next stir in the cooked rigatoni & sprinkle over the cheddar cheese, the ripped up fresh mozzarella, & some dried parsley. Bake in the oven at 400°F for 20-25 minutes. Serve & Enjoy!
Video
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