1 jar Bertolli® Vineyard Premium Collections Marinara with Burgundy Wine Sauce
1/3 cup heavy or whipping cream
8 oz. rigatoni or large tube pasta, cooked and drained
Heat Olive Oil in 12-inch nonstick skillet over medium-high heat and cook onion and mushrooms, stirring occasionally, 5 minutes or until tender. Stir in ground beef and cook until browned, about 4 minutes; drain. Stir in Sauce. Reduce heat to low and simmer uncovered 10 minutes. Stir in cream; heat through.
Serve over hot rigatoni and sprinkle, if desired, with grated Parmesan cheese.