Seth's Gimmie Cha Bang Recipe

Preheat oven to 425 degrees F (220 degrees C). (If using a countertop induction oven preheat to 325 degrees F (165 degrees C).) Place garlic bread cut-side up on a baking sheet.

Bake in the preheated oven until bread is warmed through and lightly browned 10 to 15 minutes in the conventional oven and 5 minutes in the countertop induction oven.

Bring a large pot of lightly salted water to a boil; add olive oil. Cook rigatoni in the boiling water stirring occasionally until tender yet firm to the bite about 13 minutes. Drain.

Heat a large nonstick skillet over medium heat. Add ground beef 1 1/2 tablespoons jerk seasoning onion powder salt parsley flakes and white pepper; stir in brown sugar. Cook and stir seasoned ground beef until browned and crumbly 5 to 8 minutes. Transfer seasoned ground beef to a plate.

Melt butter in the same skillet over medium heat. Add carrots shallots peas and parsley; cook and stir until lightly browned 8 to 10 minutes. Mix carrot mixture rigatoni and ground beef together in a large bowl.

Whisk cream cheese sour cream hot sauce 1 teaspoon jerk seasoning and dried thyme together in a bowl until well blended; stir in rigatoni mixture. Top rigatoni mixture with a pinch of jerk seasoning. Scatter bean sprouts on top. Serve garlic bread on the side.