Baked Beefy Tomato Rigatoni
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Baked Beefy Tomato Rigatoni
  Rigatoni    Beef    Pasta  
Last updated 6/12/2012 1:05:59 AM. Recipe ID 31237. Report a problem with this recipe.
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      Title: Baked beefy tomato rigatoni
 Categories: Beef, Main dish, Pasta, Sf chronicl
      Yield: 6 Servings
 
      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
 
  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.
  
  NOTES : Serve with a lightly dressed green salad and garlic toast.
  Follow with brandied figs. Recipe 




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Recipe ID 31237 (Apr 03, 2005)

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