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Beefy Tomato Rigatoni Recipe

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Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.—Trudy Williams, Shannonville, Ontario

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Beefy Tomato Rigatoni Recipe

Prep: 15 min. Bake: 20 min.

Yield: 6-8 Servings

15 20 35

Ingredients

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 cups shredded fully cooked beef rump roast
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4-1/2 cups rigatoni or other large tube pasta, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded provolone cheese

Directions

In a large saucepan, saute onion in oil until tender. Stir in the tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the beef, salt and pepper flakes. Cover and simmer for 5 minutes. Add pasta; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, at 400° for 20-25 minutes or until cheese is melted. Yield: 6-8 servings.

Originally published as Beefy Tomato Rigatoni in Country Woman November/December 2001, p35

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