BAKED BEEFY TOMATO RIGATONI
Ingredients
- 2 cups rump roast (shredded, drunken rump roast)
- ¼ teaspoon salt
- ¼ teaspoon red pepper flakes
- 1 pound pasta (rigatoni, cooked and drained)
- 1 cup provolone cheese (shredded)
- 2 cups mozzarella cheese (shredded)
Directions
- Directions
- Preheat oven to 400F. Heat the oil in a heavy saucepan over medium heat. Add the onion and sauté 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 over proof 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.
