Creamy Italian Sausage Rigatoni

Ingredients (raw weights)

• 1360 g ground beef 95/5, raw
• 36 g salt, dry
• 6.9 g black pepper, dry
• 6.8 g paprika, dry
• 9.7 g garlic powder, dry
• 6.9 g onion powder, dry
• 3 g italian seasoning, dry
• 15 g sugar, granulated, dry
• 4.6 g crushed fennel, dry
• 4.9 g fresh chili, raw
• 4.6 g baking soda, dry
• 15 g olive oil, as sold
• 900 g cottage cheese, fat free, as sold
• 336 g evaporated milk, fat free, canned
• 120 g parmesan cheese, grated, as sold
• 100 g fontina/gruyere, as sold
• 450 g onion, raw
• 80 g garlic, raw
• 9.9 g fresh chili, raw
• 2.3 g crushed fennel, dry
• 1.1 g black pepper, dry
• 5 g oil, as sold
• 784 g pasta, dry (uncooked)
• 0.5 g parsley and chives, raw
• Pecorino Romano – no amount given (not in macros)

Steps

1. Combine sausage seasoning blend thoroughly. Add to lean ground beef, mix, rest for at least 15 minutes
2. Blend all cream sauce ingredients until smooth, place to side.
3. Heat olive oil in a large pot. Add beef in an even layer and cook undisturbed for 5 minutes before breaking apart. Continue cooking until browned, then remove.
4. In the same pot, brown onions. Add garlic, red chili flakes, fennel, black pepper, and olive oil. Cook 2–3 minutes.
5. Return beef to the pot. Reduce heat to low and stir in the cream sauce.
6. Cook rigatoni in salted water. Add to the sauce and toss to coat. Add parsley and chives if using. Thin with milk or pasta water if needed. Divide into 11 servings.
7. As always, I recommend storing all meal preps frozen - and simply reheating in the microwave for 5-6 mins (stir once halfway)! This ensures best flavor retention over time. If the sauce seems too dry, add a small splash of milk or water while reheating
9. Adjust serving size based on your needs :
10. 10 servings = 690 Cals, 61g Protein
11. 12 servings = 575 Cals, 50g Protein
12. 15 servings = 460 Cals, 40g Protein