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Baked Beefy Tomato Rigatoni

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40 minutes Prep: 15 minutes Cook: 25 minutes

417 calories per serving view nutrition facts

5 servings suggest servings

Ingredients

1	tablespoon	olive oil
1	each	onion	chopped
28	ounces	tomatoes	crushed
2	cups	beef roast, rump	shredded
1/4	teaspoon	salt
1/4	teaspoon	red pepper flakes
1	pound	pasta	rigatoni, cooked
1	cup	provolone cheese	shredded
2	cups	mozzarella cheese	shredded

Directions

Preheat oven to 400F.

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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Nutrition Facts

Serving Size 239g

Amount per Serving

Calories 417 13% of calories from fat

	% Daily Value*
Total Fat 6.0g	9%
Saturated Fat 2.0g	9%
Trans Fat 0.0g
Cholesterol 7mg	2%
Sodium 200mg	8%
Total Carbohydrate 75.0g	25%
Dietary Fiber 5.0g	19%
Sugars 7.0g
Protein 16.0g	32%

Vitamin A	22%		Vitamin C	29%
Calcium	12%		Iron	19%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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