Beefy Tomato Rigatoni

Name: Beefy Tomato Rigatoni
Ingredients: 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

10 ingredients

2 steps

Ingredients

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

Directions

1

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.
2

Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.