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Beefy Tomato Rigatoni

Total Time

Prep: 15 min. Bake: 20 min.


6-8 servings

Sharing recipes with friends is a favorite pastime of mine, and I get many requests for this mouthwatering main dish.—Trudy Williams, Shannonville, Ontario


  • 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


  1. Preheat oven to 400°. In a large saucepan, saute onion in oil until tender. Stir in tomatoes and tomato sauce. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in beef, salt and pepper flakes. Cover and simmer 5 minutes. Add pasta; toss to coat.
  2. Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

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