BEEFY TOMATO RIGATONI

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Beefy Tomato Rigatoni image

Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.-Trudy Williams, Shannonville, Ontario

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) Italian diced tomatoes, undrained
1 can (8 ounces) tomato sauce
3 cups shredded fully cooked beef rump roast
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4-1/2 cups rigatoni or other large tube pasta, cooked and drained
2 cups shredded mozzarella cheese
1 cup shredded provolone cheese

Steps:

  • Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts :

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