• To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
• When done, reserve 1/2 cup (1 cup) pasta water. Strain rigatoni, then return to the pot, off heat.

• Meanwhile, peel, then cut onion into 1/4-inch pieces.
• Thinly slice mushrooms.
• Roughly chop spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
• Halve half the tomatoes (use all for 4 servings).
• On a foil-lined baking sheet, toss tomatoes with 1/2 tbsp (1 tbsp) oil. Season with salt and pepper.
• Broil in the middle of the oven for 5-6 min, until tomatoes burst.

• Meanwhile, heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then beef and pork mix. Cook for 4-5 min, breaking up beef and pork mix into smaller pieces, until no pink remains.** Season with salt and pepper. 
• Transfer beef and pork mix to a plate.

• Reduce the heat to medium.
• Add 1 tbsp (2 tbsp) butter, then mushrooms and onions. Cook for 2 min, stirring occasionally, until beginning to soften.
• Add white cooking wine. Cook for 3-4 min, stirring occasionally, until veggies are tender and wine has absorbed.
  

• Add stock powder, cream, cream cheese, half the Parmesan and 1/4 cup (1/2 cup) water. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
• Cook for 1-2 min, stirring often, until sauce has thickened slightly and cream cheese melts.

• To the pot with rigatoni, add sauce, spinach and any tomato juices from the baking sheet (from step 2). Season with salt and pepper. Stir for 30 sec to combine, until spinach wilts.
• Divide pasta between bowls. Top with broiled tomatoes.
• Sprinkle remaining Parmesan over top.

If you've opted to get beef and pork, cook in the same way the recipe instructs you to cook the sausage.**