Baked Beefy Tomato Rigatoni

Title:
Baked Beefy Tomato Rigatoni

Yield:
6 Servings

Categories:
Beef,
Main
Dishes,
Pasta




Ingredients:





     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






 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 


 on Jan 4, 1998