Cooking Instructions

• In a Dutch oven over medium heat, cook the ground beef or Italian sausage along with the diced onion and minced garlic until the meat is browned and the onion is softened. Drain any excess grease.
• Stir in the onion powder, garlic powder, and Italian seasoning to enhance the flavor base.
• Add the jar of spaghetti sauce, rigatoni pasta, and chicken broth to the pot. Stir well to combine all ingredients thoroughly, then bring to a gentle boil.
• Cover the Dutch oven and reduce heat to a simmer. Cook for about 20 minutes or until the rigatoni is al dente and has absorbed much of the liquid.
• Stir in the Garlic and Herb Boursin cheese until it is fully melted and the sauce becomes creamy and smooth.
• Adjust salt and pepper according to your preference.
• Sprinkle with fresh or dried parsley and serve hot, topped with freshly grated Parmesan cheese.