Free Recipe Baked Beefy Tomato Rigatoni
Recipe Type: Free Beef Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6
Ingredients for Baked Beefy Tomato Rigatoni Recipe
1 tb Olive oil
1 Onion; lg., chopped
1 cn (28-oz) tomatoes; crushed
2 c Rump roast; shredded,
-Drunken Rump Roast
1/4 ts Salt
1/4 ts Red pepper flakes
1 lb Pasta; rigatoni, cooked and
-drained
1 c Provolone cheese; shredded
2 c Mozzarella cheese; shredded
Baked Beefy Tomato Rigatoni Preparation
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 Posted to MC-Recipe Digest V1 #983 by Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998
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