Side Pannel
Baked Beefy Tomato Rigatoni
Baked Beefy Tomato Rigatoni
- Recipe Submitted by ADMIN on 09/26/2007
Category: Pasta, Main Dish, Beef
Ingredients List
- 1 tb Olive oil
- 1 Onion; lg., chopped
- 1 cn (28-oz) tomatoes; crushed
- 2 c Rump roast; shredded,
- -Drunken Rump Roast
- 1/4 ts Salt
- 1/4 ts Red pepper flakes
- 1 lb Pasta; rigatoni, cooked and
- -drained
- 1 c Provolone cheese; shredded
- 2 c Mozzarella cheese; shredded
Directions
THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER
RECIPE.
Preheat oven to 400F. Heat the oil in aheavy saucepan over medium heat. Add
the onion and saute 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.
See notes for menu suggestions.
RECIPE.
Preheat oven to 400F. Heat the oil in aheavy saucepan over medium heat. Add
the onion and saute 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.
See notes for menu suggestions.
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