Takes about an hour, but doesn't require a ton of work (most of the hour is simmering and baking).  Plus - just 1 pot to wash (if you use cast-iron, or something that can also go in the oven)!  The chicken is optional, so it can be prepared meatless as well (with no change in taste, PROMISE). 

Serves 8

Ingredients-Sauce: 

• 1 28-oz can San Marzano tomatoes
• 1 14-oz can diced or crushed tomatoes 
• 2 garlic cloves, minced/pressed
• 2 Tablespoons olive oil
• 1 Tablespoon balsamic vinegar
• 1 Tablespoon sugar
• 1 Tablespoon Pizza/Pasta Seasoning mix
• 2 teaspoons salt

Ingredients-Pasta: 

• 1 cup water
• 1 cup heavy cream
• 1 Tablespoon Pizza/Pasta Seasoning mix
• 4 Tablespoons olive oil
• 1 pound dry rigatoni
• 2 cups shredded chicken (optional)
• 2 cups shredded mozzarella cheese (optional)

Instructions: 

• Preheat oven to 375F.
  
• Preheat large cast-iron or oven-safe soup pot over medium heat with 2 Tablespoons olive oil.  Add the garlic and saute until fragrant, 2-3 minutes.  Add all remaining sauce ingredients, starting with the tomatoes, and simmer for approximately 20 minutes.  Mash up the tomatoes as you stir. 
  
•  Add the remaining Pasta ingredients to the sauce pot and stir well.
• Place pot directly in the oven and bake for 45 minutes (stirring once or twice). 
• Serve!

Nutrition Info Per Serving (including the chicken and mozzarella): 
Calories 575.8
Total Fat 30.2 g
Saturated Fat 12.4 g
Polyunsaturated Fat 2.4 g
Monounsaturated Fat 13.1 g
Cholesterol 89.1 mg
Sodium 920.0 mg
Potassium 129.2 mg
Total Carbohydrate 52.7 g
Dietary Fiber 4.5 g
Sugars 9.3 g
Protein 24.6g