Name: Seth's Gimmie Cha Bang recipe
Ingredients: 1 (10 ounce) package prepared garlic bread;1 tablespoon olive oil;1 (16 ounce) box rigatoni pasta (such as Barilla®);1 pound ground beef;1 ½ tablespoons jerk seasoning;1 ½ teaspoons onion powder;2 pinches salt;2 pinches parsley flakes;2 pinches ground white pepper;1 tablespoon light brown sugar;1 ½ teaspoons butter;6 carrots, sliced;6 shallots, sliced;8 ounces frozen peas;½ bunch fresh parsley, chopped;1 (8 ounce) package cream cheese, softened;1 cup sour cream;3 tablespoons hot sauce (such as Frank's RedHot ®);1 teaspoon jerk seasoning;½ teaspoon dried thyme;6 ounces bean sprouts

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Ingredients

1 (10 ounce) package prepared garlic bread 1 tablespoon olive oil 1 (16 ounce) box rigatoni pasta (such as Barilla®) 1 pound ground beef 1 ½ tablespoons jerk seasoning 1 ½ teaspoons onion powder 2 pinches salt 2 pinches parsley flakes 2 pinches ground white pepper 1 tablespoon light brown sugar 1 ½ teaspoons butter 6 carrots, sliced 6 shallots, sliced 8 ounces frozen peas ½ bunch fresh parsley, chopped 1 (8 ounce) package cream cheese, softened 1 cup sour cream 3 tablespoons hot sauce (such as Frank's RedHot ®) 1 teaspoon jerk seasoning ½ teaspoon dried thyme 6 ounces bean sprouts

Nutrition Info

714.4 calories carbohydrate: 77.6 g cholesterol: 84.5 mg fat: 34.5 g fiber: 6.4 g protein: 27.3 g saturatedFat: 15.9 g servingSize: - sodium: 912 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 425 degrees F (220 degrees C). (If using a countertop induction oven, preheat to 325 degrees F (165 degrees C).) Place garlic bread, cut-side up, on a baking sheet.
Bake in the preheated oven until bread is warmed through and lightly browned, 10 to 15 minutes in the conventional oven and 5 minutes in the countertop induction oven.
Bring a large pot of lightly salted water to a boil, add olive oil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 13 minutes. Drain.
Heat a large nonstick skillet over medium heat. Add ground beef, 1 1/2 tablespoons jerk seasoning, onion powder, salt, parsley flakes, and white pepper, stir in brown sugar. Cook and stir seasoned ground beef until browned and crumbly, 5 to 8 minutes. Transfer seasoned ground beef to a plate.
Melt butter in the same skillet over medium heat. Add carrots, shallots, peas, and parsley, cook and stir until lightly browned, 8 to 10 minutes. Mix carrot mixture, rigatoni, and ground beef together in a large bowl.
Whisk cream cheese, sour cream, hot sauce, 1 teaspoon jerk seasoning, and dried thyme together in a bowl until well blended, stir in rigatoni mixture. Top rigatoni mixture with a pinch of jerk seasoning. Scatter bean sprouts on top. Serve garlic bread on the side.

Recipe Yield

8 servings

Recipe Note

Rigatoni is artfully dressed in a spicy cream sauce with carrots, shallots, and peas for a pop of color. Serve garlic bread topped with parsley and paprika, if desired. This recipe is made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!

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