the (ONE PAN) dinner i can't stop making

What if your next favorite pasta dinner actually only dirtied ONE pan? 👀 For everyone who said the last one wasn't technically one pan because I took the meatballs out... this one's for you 😉 This creamy garlic parmesan rigatoni is rich, cheesy, cozy, and comes together in just one pan, making it the perfect busy weeknight dinner when you want something the whole family will love (my toddler had 3 bowls, not even exaggerating)!!!!! Here's what you need (makes ~4 servings) For the mini meatballs: • 1lb ground beef • 3 cloves garlic, finely chopped • 1 tsp Worcestershire sauce • ½ tsp Italian seasoning • ½ tsp salt • ½ tsp pepper • ½ tsp onion powder • ½ tsp paprika For the pasta: • 1 tbsp oil • 1 tbsp butter • ¼ cup onion, chopped • 4 cloves garlic, chopped • ¾ box rigatoni • 2 cups beef stock • 1½ cups heavy cream • Salt & pepper • Garlic powder • Red pepper flakes • 1 tsp Italian seasoning • Freshly grated parmesan (measure with your heart... or until your ancestors tell you it's enough 1. Mix the meatball ingredients and roll into mini meatballs. 2. Brown the meatballs in a little oil. 3. Add the butter, onion, and garlic to the pan and cook for about 2 minutes, until fragrant. 4. Add the rigatoni, beef stock, heavy cream, garlic powder, Italian seasoning, salt, pepper, and red pepper flakes. 5. Cover and cook until the pasta is tender. 6. Uncover and stir in a metric ton of freshly grated parmesan until the sauce is creamy. 7. Finish with even more freshly grated parmesan and serve warm.