Directions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni and return to a boil. Cook pasta uncovered for 7 minutes, stirring occasionally. Drain.
3. Meanwhile, add olive oil and butter to a heavy cast iron or other ovenproof skillet. When butter is melted, add onion to the skillet, and sauté until translucent, 3 to 4 minutes. Add mushrooms, and sauté until softened, about 3 minutes.
4. Add beef and sausage. Cook, breaking up meat with a spatula, until browned and crumbly, 5 to 7 minutes.
5. Add garlic, Calabrian chile paste, and RoTel. Sauté for about 1 minute. Stir in marinara sauce. Stir in crème fraîche, half-and-half, and whipping cream. Fold in rigatoni until combined; fold in half of mozzarella. Scatter remaining mozzarella on top of skillet.
6. Bake in the preheated oven until bubbly, about 30 minutes. Scatter parsley over top. Serve immediately.