This is right up The Mr.'s alley. And I like it because it's easy to make-ahead of time, freeze, and throw in the oven on a busy night.
Adapted From: AllRecipes.com
1 lb. ground beef
2 cloves garlic, minced
1 yellow onion, chopped
1/2 green bell pepper, chopped
2 (14-oz.) cans tomato sauce
2/3 c. chunky salsa
salt and ground black pepper, to taste
1 c. shredded mild cheddar cheese
1/3 c. heavy cream
1/3 c. sour cream
Bring to a large pot of lightly salted water to a rolling boil; stir in rigatoni and cook at a boil according to package directions. Drain.
Meanwhile, cook the ground beef, garlic, onion, and bell pepper in a large pot over medium-high heat until the ground beef has browned and the vegetables are tender, about 7 minutes. Pour in the tomato sauce and salsa; season to taste with salt and pepper. Bring to a simmer. Reduce heat to medium-low and continue cooking 15 minutes.
Stir in the cheese and cream; cook and stir 3 minutes, then stir in the sour cream until evenly blended. Add the drained pasta and stir until heated through.
A Note From The Little Lady: When preparing this ahead of time, I follow directions above and then place it in a baking dish, top with additional shredded cheese, and refrigerate or freeze until ready to cook. To complete, I bake for 1 hour at 350 degrees. (If frozen, thaw in refrigerator overnight before baking.)