A recipe for Baked Beefy Tomato Rigatoni. Follow the simple recipe instructions for Baked Beefy Tomato Rigatoni shared by other home cooking experts.
Ingredients
1 Tbs. olive oil
1 onion lg., chopped
1 28 oz. can tomatoes crushed
2 cups rump roast shredded, drunken
rump roast
1/4 Tsp. salt
1/4 Tsp. red pepper flakes
1 pound pasta rigatoni, cooked
and drained
1 cup provolone cheese shredded
2 cups mozzarella cheese shredded
Directions
This is a left-over recipe for use with the drunken rump roast master recipe.Preheat oven to 400F. Heat the oil in a heavy saucepan over medium heat. Add the onion and saute for 3 minutes.
Add the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 minutes. Add the meat, salt and pepper flakes; simmer for 5 minutes.
Toss the sauce with the pasta. Transfer to an ovenproof casserole about 15 x 10 x 2 inches. Top with the cheese.
Bake about 25 minutes, until the cheese is lightly browned and the pasta is heated through.
See notes for menu suggestions.
NOTES : Serve with a lightly dressed green salad and garlic toast. Follow with brandied figs. By Judi Moseley judi at moseleygroup.com on Jan 4, 1998.
