Rigatoni skillet pasta


I’ve just come into the skillet game – I’ve always wanted one, but never actually went out and purchased one until now.   It’s definitely a long time coming and I’m not sure why I waited so long.

So cue my excitement!  What to make?! Before I would continuously have ideas of what I could possibly make with a skillet, and now suddenly my brain has seized and  I have no ideas.  This happens to me a lot, I’ll have tons of restaurants I want to try, but then when I;m asking for ideas of where to go, I’ll have no ideas.  Why do you do this to me brain?

I had leftover meat sauce from when I made the lasagna the week before (frozen of course!) so figured might as well use that and have some more pasta.  I eat a lot of pasta, I can’t stop, it’s not the best for my trying to be healthy phase but it’s SO GOOD.  All types of pasta and they are so easy to makeeee – cruel cruel world where eating pasta all day is not good for you.

I got some rigatoni and tomato sauce and decided to make a creamy pink sauce of sorts with the lasagna meat sauce.  DECADENT (especially since I covered it with cheese).   Often my recipes are just designed for 2-3 people, so this one is as well.   I also got a small sized skillet, it really isn’t necessary for me to get a huge one.  It’s just my brother and myself, but if I had a family, a large one would definitely be bought and used all the time.

As I totally get distracted again, what I mean to say is that my recipes can be haphazard with just putting things in and not noting down exact measurements.  But that’s cooking right?  Add things in for the taste and see how it goes.  Baking is different, baking is precise.  Cooking is random and fun, so here goes my random and delish recipe.

Ingredients for serving of 2-3 people:

Rigatoni pasta
1/2 of a can of tomato sauce
1 cup meat sauce (from my lasagna recipe)
1/3 cup of cream cheese
1 tomato chopped up
1/2 cup of cheddar cheese – shredded for the topping
Salt for taste
1/2 teaspoon chili flakes



Preheat oven to 200 celsius.

In a separate pot, boil up the rigatoni until it is al dente and set aside once done.

For the sauce, add in the meat sauce, tomato sauce, cream cheese, most of the chopped up tomatoes and chili flakes in the skillet and heat that up on the stove.  Add in salt for taste.  Doesn’t take long for it all to combine and result in a creamy sauce.

Add in the pasta, and top with shredded cheddar cheese and the rest of the chopped tomatoes and stick it in the oven until the grill for 10-15 minutes until the cheese is nicely melted over.

Enjoy 🙂


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