Begin by bringing a large pot of salted water to a boil. Add the rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.

In the same pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté for 3-4 minutes until translucent and fragrant.

Next, add 1 pound of ground meat to the pot, breaking it apart. Cook for 5-7 minutes until browned and fully cooked.

Reduce heat to low and stir in 1 cup of marinara sauce and Boursin cheese. Mix well until cheese melts completely, about 2-3 minutes.

Gently fold in the cooked rigatoni. Toss for about 2 minutes until coated with the creamy sauce.

Remove from heat and garnish with chopped herbs or additional cheese if desired. Serve warm.