Baked Beefy Tomato Rigatoni

Recipe Ingredients

1 tablespoon	15ml	Olive oil
1		Onion - lg. , chopped
1 can		Tomatoes - crushed
2 cups	474ml	Rump roast - shredded
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Red pepper flakes
1 lb	454g / 16oz	Pasta - rigatoni, cooked and drained
1 cup	146g / 5.1oz	Provolone cheese - shredded
2 cups	292g / 10oz	Mozzarella cheese - shredded

Recipe Instructions

Preheat oven to 400F. Heat the oil in a heavy 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.

Source:
SF Chronicle, Jan. 31, 1996 - WEEKEND COOK

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