Beefy Tomato Rigatoni Recipes

BEEFY TOMATO RIGATONI

Beefy Tomato Rigatoni image

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

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 6-8 servings.

Number Of Ingredients 10

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

Steps:

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., Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Bake, uncovered, 20-25 minutes or until cheese is melted.

Nutrition Facts :

RIGATONI AND TOMATOES

Rigatoni and Tomatoes image

Tired of potatoes? Whether served slightly warm or chilled, this tempting pasta, tossed with a mixture of basil, garlic, capers and tomatoes and topped with Parmesan, is sure to wake up your taste buds!

Provided by Betty Crocker Kitchens

Categories Entree

Time 2h25m

Yield 6

Number Of Ingredients 11

Ingredients

3 medium tomatoes, chopped (2 1/4 cups)
2 tablespoons chopped fresh basil leaves or 2 teaspoons dried basil leaves
2 tablespoons capers, drained
3 tablespoons olive or vegetable oil
1 tablespoon lemon juice
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon crushed red pepper
1 garlic clove, finely chopped
3 cups uncooked rigatoni
1/4 cup grated Parmesan or Romano cheese

Steps:

Mix all ingredients except rigatoni and cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.
Cook and drain rigatoni as directed on package. Immediately toss rigatoni and tomato mixture. Serve immediately, or cover and refrigerate about 2 hours or until chilled. Sprinkle with cheese.

Nutrition Facts : Calories 300, Carbohydrate 48 g, Cholesterol 5 mg, Fat 1, Fiber 3 g, Protein 10 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 360 mg

RIGATONI WITH ROASTED TOMATOES AND BEANS

Rigatoni with Roasted Tomatoes and Beans image

A rustic pasta dish is hearty and filling thanks to roasted tomatoes and creamy navy beans.

Provided by MsEarlene

Categories Main Dish Recipes Pasta

Time 40m

Yield 2

Number Of Ingredients 13

Ingredients

1 ⅓ cups cherry tomatoes, halved
2 cloves garlic, minced
2 teaspoons extra-virgin olive oil
1 teaspoon red wine vinegar
¼ teaspoon dried oregano
⅛ teaspoon salt
⅛ teaspoon ground black pepper
⅓ (15 ounce) can navy beans, rinsed and drained
1 teaspoon butter
2 ¾ tablespoons whole wheat bread crumbs
½ (8 ounce) package rigatoni pasta
2 ¾ tablespoons grated Parmesan cheese, divided
1 ¼ tablespoons chopped fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C).
Toss tomatoes, garlic, oil, vinegar, oregano, salt, and pepper together in a 9x13-inch metal baking pan.
Roast in the preheated oven until tomatoes are shriveled, about 20 minutes. Remove from the oven, stir in navy beans, and return to the oven to heat through, about 5 minutes more.
Meanwhile, melt butter in a skillet over medium heat. Toast bread crumbs in the hot butter, stirring often, until crisp and golden, about 3 minutes. Set aside.
At the same time, bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain and return to the pot. Add tomato mixture, 1/2 of the Parmesan cheese, and parsley, tossing to coat. Serve sprinkled with bread crumbs and remaining Parmesan cheese.

Nutrition Facts : Calories 422.8 calories, Carbohydrate 66.3 g, Cholesterol 11.4 mg, Fat 11.1 g, Fiber 7.5 g, Protein 17.5 g, SaturatedFat 3.6 g, Sodium 647.1 mg, Sugar 2.2 g

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