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Beefy Tomato Rigatoni Recipe

  • 6servings
  • 35minutes

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Source: www.tasteofhome.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 large onion, chopped

  2. 1 tablespoon olive oil

  3. 2 cans (14-1/2 ounces each ) Italian diced tomatoes, undrained

  4. 1 can (8 ounces) tomato sauce

  5. 3 cups shredded fully cooked beef rump roast

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon crushed red pepper flakes

  8. 4-1/2 cups rigatoni or other large tube pasta, cooked and drained

  9. 2 cups (8 ounces) shredded mozzarella cheese

  10. 1 cup (4 ounces) shredded provolone cheese

Instructions Jump to Ingredients ↑

  1. In a large saucepan, saute onion in oil until tender. Stir in the tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the beef, salt and pepper flakes. Cover and simmer for 5 minutes. Add pasta; toss to coat.

  2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, at 400° for 20-25 minutes or until cheese is melted. Yield: 6-8 servings.

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