Beefy Tomato Rigatoni
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 shredded mozzarella cheese
- 1 cup shredded provolone cheese
