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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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Ravioli with Fresh Vegetable Soup

It is a delicious recipe, my husband and I we made this recipe yesterday, my husband made the spinach, portabella mushrooms and ricotta cheese filling ravioli, and they were so delicious, we used half of them to make this recipe, and we also used the fresh Italian Roma tomatoes, and they were amazing, it is the best ravioli I have ever had.

Reviewed by whitehorseprince