One-Pot Creamy Rigatoni Delight

1.In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.

2.Stir in the minced garlic, Italian seasoning, and red pepper flakes, cooking for an additional minute until fragrant.

3.Add the rigatoni pasta, diced tomatoes (with their juice), and chicken broth to the pot. Stir well to combine all ingredients.

4.Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 10-12 minutes, or until the pasta is al dente, stirring occasionally to prevent sticking.

5.While the pasta is cooking, in a separate pan, heat the store-bought meatballs according to package instructions until warmed through.

6.Once the pasta is cooked, stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and smooth. Season with salt and pepper to taste.

7.Add the cooked meatballs and fresh spinach to the pot, stirring gently until the spinach wilts and everything is well combined.

8.Remove from heat and let it sit for a couple of minutes to thicken slightly before serving. Garnish with fresh basil if desired.