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).
DIETS: LC 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