Baked beefy tomato rigatoni
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Olive oil |
| 1 | Onion; lg., chopped | |
| 1 | can | (28-oz) tomatoes; crushed |
| 2 | cups | Rump roast; shredded, Drunken Rump Roast |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Red pepper flakes |
| 1 | pounds | Pasta; rigatoni, cooked and drained |
| 1 | cup | Provolone cheese; shredded |
| 2 | cups | Mozzarella cheese; shredded |
Directions
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@...> on Jan 4, 1998