Baked Beefy Tomato Rigatoni
Yield
5 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
olive oil
|
|
| 1 | each |
onions
chopped |
|
| 809.2 | ml/g |
tomatoes
crushed |
|
| 473 | ml |
beef roast, rump
shredded |
*
|
| 1.3 | ml |
salt
|
|
| 1.3 | ml |
red pepper flakes
|
|
| 453.6 | g |
pasta
rigatoni, cooked |
|
| 237 | ml |
provolone cheese
shredded |
*
|
| 473 | ml |
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.
