Beefy Tomato Rigatoni Recipe

5 1 1
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Beefy Tomato Rigatoni Recipe

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5 1 1
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 1 large onion, chopped
  • 1 tablespoon olive or vegetable 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 each) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded provolone cheese

Directions

In a 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

  • 1 large onion, chopped
  • 1 tablespoon olive or vegetable 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 each) shredded mozzarella cheese
  • 1 cup (4 ounces) shredded provolone cheese
  1. In a 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.
  2. 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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sbrammer User ID: 1891332 57352
Reviewed Jan. 24, 2010

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

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