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Baked Beefy Tomato Rigatoni


Home | Recipes | B
Beef Main dish 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

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@moseleygroup.com> on Jan 4, 1998