Baked Beefy Tomato Rigatoni(RR)

* Exported from MasterCook *

Baked Beefy Tomato Rigatoni (RR)

Recipe By : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Serving Size : 6 Preparation Time :0:15
Categories : Beef Main Dish
Pasta Sf Chronicle
Autumn

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon olive oil
1 onion -- lg., chopped
1 28 oz can tomatoes -- crushed
2 cups rump roast -- shredded, drunken
-- rump roast
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
1 pound pasta -- rigatoni, cooked
-- and drained
1 cup provolone cheese -- shredded
2 cups 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.
By Judi Moseley <judi@moseleygroup.com> on Jan 4, 1998.



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