Baked Beefy Tomato Rigatoni
Submitted by CBEAR
Baked rigatoni loaded with shredded roast beef in a quick crushed tomato sauce, topped with bubbly provolone and mozzarella. A meaty pasta bake ready in 40 minutes.
YIELD
5 servingsPREP
15 minCOOK
25 minREADY
40 minGot leftover roast beef? This is exactly what you should do with it.
Shredded rump roast gets simmered in a quick sauce of crushed tomatoes, sautéed onion, and red pepper flakes. Five minutes on the stove and you’ve got a chunky, beefy sauce with just enough heat.
Toss it with cooked rigatoni, pile everything into a casserole, and blanket the top with shredded provolone and mozzarella. Into the oven it goes until the cheese turns golden and bubbly and the edges get those crispy, caramelized bits everyone fights over.
Forty minutes, start to finish. This is weeknight pasta baking at its best.
Chef Tips
- Use leftover pot roast, brisket, or any slow-cooked beef. The shredded texture soaks up the sauce better than ground meat.
- Rigatoni’s ridges and wide tubes trap sauce inside every piece. Don’t swap for a smooth pasta or you’ll lose that.
- Let it rest for 5 minutes out of the oven so the cheese firms up enough to slice cleanly.
Ingredients
Directions
Preheat oven to 400℉ (200℃).
Heat the oil in aheavy saucepan over medium heat.
Add the onion and sauté 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.
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