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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.Trudy Williams, Shannonville, Ontario Ingredients:
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 (8 ounces) shredded mozzarella cheese |
1 cup (4 ounces) shredded provolone cheese |
Directions:
1. In a large saucepan, saute onion in oil until tender. Stir in the tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in the beef, salt and pepper flakes. Cover and simmer for 5 minutes. Add pasta; toss to coat.
2. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, at 400° for 20-25 minutes or until cheese is melted. Yield: 6-8 servings.
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