*  Exported from  MasterCook  *

                      Baked Beefy Tomato Rigatoni (RR)

Recipe By     : SF Chronicle, Jan. 31, 1996 - WEEKEND COOK
Serving Size  : 6    Preparation Time :0:15
Categories    : Beef                             Main Dish
               Pasta                            Sf Chronicle
               Autumn

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1      tablespoon    olive oil
  1                    onion -- lg., chopped
  1      28 oz can     tomatoes -- crushed
  2      cups          rump roast -- shredded, drunken
                       -- rump roast
    1/4  teaspoon      salt
    1/4  teaspoon      red pepper flakes
  1      pound         pasta -- rigatoni, cooked
                       -- and drained
  1      cup           provolone cheese -- shredded
  2      cups          mozzarella cheese -- shredded

THIS IS A LEFT-OVER RECIPE FOR USE WITH THE DRUNKEN RUMP ROAST MASTER RECIPE.

Preheat oven to 400F.  Heat the oil in aheavy 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.

See notes for menu suggestions.

NOTES : Serve with a lightly dressed green salad and garlic toast. Follow with
brandied figs.
By Judi Moseley <[email protected]> on Jan 4, 1998.



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