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| Baked Beefy Tomato Rigatoni Recipe |
Category: Beef / Entrees
Rating:
1.00
Servings: 6
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Ingredients
1 tablespoon olive oil
1 onion; lg., chopped
1 can (28-oz) tomatoes; crushed
2 cup rump roast; shredded, drunken rump ro
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 lb pasta; rigatoni, cooked and drai
1 cup provolone cheese; shredded
2 cup mozzarella cheese; shredded
Cooking Directions:
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
Preheat oven to 400F. Heat the oil in aheavy 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. Recipe by: SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
entrees,pasta,beef
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