Beefy Tomato Rigatoni

• 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

1. Preheat oven to 400u0b0. 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.

onion, olive oil, italian diced tomatoes, tomato sauce, rump roast, salt, red pepper, rigatoni, mozzarella cheese, provolone cheese

Taken from www.tasteofhome.com/recipes/beefy-tomato-rigatoni/ (may not work)