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

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