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Baked Beefy Tomato Rigatoni Recipe
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To make Baked Beefy Tomato Rigatoni you will need
Ingredients
| 1 | tablespoon | Olive oil | | 1 | | Onion; lg., chopped | | 1 | can | (28-oz) tomatoes; crushed | | 2 | cups | Rump roast; shredded, Drunken Rump Roast | | 1/4 | teaspoons | Salt | | 1/4 | teaspoons | Red pepper flakes | | 1 | pound | Pasta; rigatoni, cooked and drained | | 1 | cup | Provolone cheese; shredded | | 2 | cups | Mozzarella cheese; shredded |
Instructions
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.
Enjoy your Baked Beefy Tomato Rigatoni
How much is in a cup?
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Sat 9 Aug 2008
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