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Beefy Tomato Rigatoni

 Beefy Tomato Rigatoni
Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.—Trudy Williams, Shannonville, Ontario
6-8 ServingsPrep: 15 min. Bake: 20 min.


  • 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


  • 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.
  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a

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Beefy Tomato Rigatoni (continued)

Wine (continued)
light-bodied red wine such as Pinot Noir.