Skillet Rigatoni – pasta bathed in creamy sauce and topped with melted cheese brings all the comfort of lasagna, but is quick enough for the busiest of days.
To begin, start a pot of water and cook a pound of rigatoni according to package directions.
Meanwhile, brown a pound of ground beef and sprinkle in a half teaspoon each of garlic and onion powder in a large skillet.
If the beef has any excess grease, drain it off.
Pour in a jar (24 oz.) of your favorite marinara sauce.
Stir in a cup of sour cream.
When the rigatoni is done cooking, drain and add to the skillet. Gently stir to combine.
Top with a cup of shredded mozzarella cheese. Cover and let it sit for 5 minutes or until the cheese is just melted.
Serve with a tossed salad if you like.
Click here for printable version: Skillet Rigatoni
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