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Baked Beefy Tomato Rigatoni

 

34

Yield

5

servings

Prep

15

min

Cook

25

min

Ready

40

min

Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

1 tablespoon olive oil
1 each onions
chopped
28 ounces tomatoes
crushed
2 cups beef roast, rump
shredded
*
¼ teaspoon salt
¼ teaspoon red pepper flakes
*
1 pound pasta
rigatoni, cooked
1 cup provolone cheese
shredded
*
2 cups mozzarella cheese
shredded
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 239g (8.4 oz)
Amount per Serving
Calories 41713% of calories from fat
 % Daily Value *
Total Fat 6g 9%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 200mg 8%
Total Carbohydrate 25g 25%
Dietary Fiber 5g 19%
Sugars g
Protein 32g
Vitamin A 22% Vitamin C 29%
Calcium 12% Iron 19%
* based on a 2,000 calorie diet How is this calculated?

 

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