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How To make Baked Beefy Tomato Rigatoni(Rr)
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 <judi@moseleygroup.com> on Jan 4, 1998.
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0:25 - Instant Pot Chicken Taco Soup
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The BEST Pasta & Sauce To Buy At The Grocery Store...And What To Avoid!
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By popular request, here is my full review of almost every pasta and pasta sauce they carry at the grocery store. It's really important that pasta is made from whole grains, because enriched wheat pasta has no nutrition and is a simple carbohydrate. Whole wheat and whole grain pastas are made from complex grains and are not only better for you but won;t spike your blood sugar nearly as much. Pasta sauces need to be made with real ingredients, have no added sugar, and use high quality oil, like extra virgin olive oil. Mad love Bobby...Dessi...and Art! XOXO
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