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
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. Bake: 20 min.
MAKES: 6-8 servings


  • 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


  1. Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 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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sbrammer User ID: 1891332 57352
Reviewed Jan. 24, 2010

"Outstanding! Great way to use leftover pot roast."

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