Baked Beefy Tomato Rigatoni Recipe

• 1 Tbsp. Extra virgin olive oil
• 1 x Onion, lg., minced
• 1 can (28-ounce) tomatoes, crushed
• 2 c. Rump roast, shredded, Drunken Rump Roast
• 1/4 tsp Salt
• 1/4 tsp Red pepper flakes
• 1 lb Pasta, rigatoni, cooked and liquid removed
• 1 c. Provolone cheese, shredded
• 2 c. Mozzarella cheese, shredded

1. THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.
2. Preheat oven to 400F.
3. Heat the oil in aheavy saucepan over medium heat.
4. Add in the onion and saute/fry for 3 min.
5. Add in the tomatoes and their liquid, bring to a boil, reduce heat and simmer for 5 min.
6. Add in the meat, salt and pepper flakes; simmer for 5 min.
7. Toss the sauce with the pasta.
8. Transfer to an ovenproof casserole about 15 x 10 x 2 inches.
9. Top with the cheese.
10. Bake about 25 min, till the cheese is lightly browned and the pasta is heated through.
11. See notes for menu suggestions.
12. NOTES : Serve with a lightly dressed green salad and garlic toast.
13. Follow with brandied figs.

extra virgin olive oil, onion, tomatoes, rump roast, salt, red pepper, pasta, provolone cheese, mozzarella cheese

Taken from cookeatshare.com/recipes/baked-beefy-tomato-rigatoni-74063 (may not work)